This spicy chicken stew recipe is considered one of the national dishes of Ethiopia, and is a flavorful addition to your cooking lineup. The key to this recipe is the berbere spice, a spicy and aromatic blend of spices that is a fabulous base to start building layers of flavor. You can make your own blend by following this recipe, or you can purchase online at this link – and we’ll get a small commission! This stew is meant to be shared and served with injera, an Ethiopian flat bread. If you’d like to make your own injera, here is a recipe you can follow, otherwise, you can use pita or naan as the flat bread. We hope you enjoy this recipe – let us know what you think of it in the comments below!
- 3 lb Boneless Skinless Chicken Thighs
- 2 Tbsp Lemon Juice
- 1/4 cup Olive Oil
- 3 Yellow Onion (peeled and quartered)
- 4 clove Garlic (peeled)
- 1″ Ginger (peeled and grated)
- 1/4 cup Berbere Spice
- 2 cup Chicken Broth
- 2 tsp Salt
- 4 Hard Boiled Egg (shells removed)
Add the chicken thighs to a large bowl and add the lemon juice. Cover with plastic wrap and let sit in refrigerator.
Add the onion, garlic, and ginger to a food processor, and chop into a rough puree.
Add the oil to a large Dutch oven, and heat to medium heat. Once the oil is shimmering, add the onion mixture, and cook for 20 minutes, stirring occasionally, until the onions are golden. Then add the berbere spice, mix together, and cook for an additional 10 minutes over low heat.
Add the chicken, chicken broth, and salt to the Dutch oven. Bring the mixture to a boil, then reduce heat to low, and simmer for 45 minutes.
Taste the stew – you can adjust spiciness by adding more broth to tone down the spice, or by adding more berbere spice to up the spiciness. After tasting, add the hard boiled eggs to the mixture, and cook for 15 more minutes.
Serve family style with a heaping of the sauce, chicken thighs, and eggs in a large bowl for people to scoop and eat with flat bread. Enjoy!