Easy Ethiopian-Inspired Spicy Chicken Stew: Quick & Flavorful

Name: Easy Ethiopian-Inspired Spicy Chicken Stew: Quick & Flavorful
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Cuisine: Ethiopian
Ingredients: 1 kg Chicken Thighs or Drumsticks (Bone-in, skin-on preferred for flavor); 2 pieces Large Onions (Finely chopped); 4-5 cloves Garlic Cloves (Minced); 1 inch piece Fresh Ginger (Grated); 2-3 tablespoons Berbere Spice Mix (Adjust to desired spice level); 2 tablespoons Tomato Paste; 3 tablespoons Cooking Oil; 1 teaspoon Salt (To taste); 0.5 teaspoon Black Pepper (Freshly ground, to taste); 1 cup Water or Chicken Broth (For simmering); 0.25 cup Fresh Cilantro (Chopped, for garnish (optional))

Discover how to make a delicious and easy Ethiopian-inspired spicy chicken stew. This quick recipe brings rich flavors and aromatic spices to your table in no time, perfect for a weeknight meal or a special occasion. Learn the simple steps to create a hearty and flavorful chicken dish that will tantalize your taste buds.

#Chicken

#Spicy

#Stew

#Ethiopian food

#Easy recipe

#Dinner

#Comfort food

Spiced Chicken Pieces

Recipe Information

15m

Prep Time

40m

Cook Time

55m

Total Time

Servings

Medium

Ethiopian

Amharic

Nutrition (per serving)

420

Calories

38g

Protein

22g

Carbs

20g

Fat

Sautéed Onions and Aromatics

Ingredients

Servings: 4

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Chicken Stew Simmering

Instructions

0/4 completed

1
Season the chicken pieces with salt and pepper. Chop onions, mince garlic, and grate ginger. Have all ingredients prepped.
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2m
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Season the chicken pieces with salt and pepper. Chop onions, mince garlic, and grate ginger. Have all ingredients prepped.
2m
Ensure all chicken pieces are evenly coated for maximum flavor.
2
Heat oil in a large pot or Dutch oven over medium heat. Add chopped onions and sauté until softened and translucent, about 5-7 minutes. Add minced garlic and grated ginger, cook for another minute until fragrant. Stir in the Berbere spice mix and tomato paste, cooking for 2-3 minutes to toast the spices.
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8m
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Heat oil in a large pot or Dutch oven over medium heat. Add chopped onions and sauté until softened and translucent, about 5-7 minutes. Add minced garlic and grated ginger, cook for another minute until fragrant. Stir in the Berbere spice mix and tomato paste, cooking for 2-3 minutes to toast the spices.
8m
Cook onions until translucent and slightly caramelized for a deeper flavor base.

3
Add the seasoned chicken pieces to the pot. Brown the chicken on all sides for about 5 minutes. Pour in the water or chicken broth. Bring to a simmer, then reduce heat to low, cover, and let it cook for 30-35 minutes, or until the chicken is tender and cooked through.
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35m
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Add the seasoned chicken pieces to the pot. Brown the chicken on all sides for about 5 minutes. Pour in the water or chicken broth. Bring to a simmer, then reduce heat to low, cover, and let it cook for 30-35 minutes, or until the chicken is tender and cooked through.
35m
Simmer on low heat to allow flavors to meld and chicken to become tender.
4
Taste and adjust seasoning if needed. Garnish with fresh cilantro if desired. Serve hot with injera bread or rice.
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2m
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Taste and adjust seasoning if needed. Garnish with fresh cilantro if desired. Serve hot with injera bread or rice.
2m
Traditionally served with injera bread, or with rice for a delicious meal.