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This super flavorful Ethiopian Chicken Stew with bell pepper and baby spinach will fill your house with an amazing aroma as the delicious sauce thickens on the stove top. One bite of the tender chicken and you will be in love with this dish!

Serve over your favorite rice or grain or with freshly made injera bread.

Soooo, you know that house we put an offer on that I mentioned in my other post? The inspection found so many problems with the house that I don’t even know how that house is still standing. So we are continuing our house search. Alas.

This delicious Ethiopian Chicken Stew was a good way to drown our house sorrows!

Ethiopian food is one of my favorite cuisines because of its hearty, delicious spicy flavors, so I wanted to cook something that I find very comforting. This Ethiopian Chicken Stew is very flavorful with a lovely heat coming from the Ethiopian spice mixture called berbere. Berbere is pretty spicy, so definitely start on the conservative side and add just a little bit. You can always stir more in later as the stew is cooking! Why you should make this stew It is so nice to have a comforting, aromatic dish simmering on the stove during the colder weather. This stew is tasty, hearty, healthy, and super easy to make. It’s spicy, in a warming and comforting way. This chicken stew requires prepping just a small handful of ingredients and then simmers on the stove for almost an hour as the house fills with a wonderful aroma. Is this an authentic Ethiopian chicken recipe? Not exactly. This is “Ethiopian-inspired.” It is very similar to the kinds of spicy stewed meats you get at an Ethiopian restaurant. What to serve with this chicken stew: In a restaurant, Ethiopian stews would typically be served over injera bread, which is a type of thin pancake / crepe made from fermented teff flour. The injera bread soaks up the saucy goodness and is absolutely wonderful. Here is a good recipe for injera. But if you don’t want to make injera and can’t find any Ethiopian restaurants around you to pick some up, just serve as you would any stew: on its own

over rice

over quinoa

over amaranth (this is how we ate it!) To make this Ethiopian-inspired chicken stew… You start by sauteing diced onion and grated ginger in some butter. You can certainly use olive oil instead if you want to go a bit healthier. Then you add the chicken, potatoes, and berbere seasoning and stir everything together to coat all the ingredients with seasoning. Then you add chicken broth and let the whole thing simmer until the chicken is so tender it falls apart and the broth thickens into a stew. At this point, you have the option of adding diced bell pepper and baby spinach. I like to add this at the end to give this Ethiopian chicken stew more nutrients and vitamins.

This recipe is pretty amazing because it is a super healthy dinner dish that is the ultimate comfort food, but also super delicious!

Looking for other Ethiopian-inspired recipes? These these two vegetarian ones.. so healthy and flavorful! Ethiopian Chickpeas

Ayib Begomen – Ethiopian spiced cottage cheese over tender, buttery sauteed collard greens

If you enjoyed this recipe, let me know with a comment and a star rating below. And don’t forget to share it on Facebook and save it on Pinterest for later!

Print Recipe 4.64 from 11 votes Ethiopian Chicken Stew This flavorful Ethiopian Chicken Stew with bell pepper and spinach will fill your house with an amazing aroma as the sauce simmers on your stove top. Prep Time 5 mins Cook Time 50 mins Total Time 55 mins Servings: 4 large servings Author: Kate Ingredients 1 large yellow onion , diced into ~1/2 inch pieces

1 inch piece ginger , peeled and grated

4 tablespoons butter or olive oil

1 lb chicken breast or thighs , cut into 1 inch pieces (I used breast meat)

1 large potato , diced into 1/2 inch pieces

3 teaspoons berbere seasoning (or less to taste, it's spicy!!)

2 cups chicken broth

1 large bell pepper , seeds removed and diced

2 handfuls baby spinach (about 2 oz)

Optional: cilantro for garnish Instructions Melt the butter in a large soup pot or skillet with high sides (or heat olive oil if using olive oil). Add the diced onion and grated ginger and stir fry for 5 minutes. Add the chicken, diced potato, and berbere seasoning , stir to coat. Add the chicken broth, bring to a boil, then reduce heat and simmer without a cover for about 40 minutes, or until the sauce has reduced.

Add the diced bell pepper, stir, and continue to cook for about 5 minutes. Add in the baby spinach, stir, and remove from heat.

Garnish with chopped cilantro leaves and serve over rice, amaranth , quinoa, or bulgur, or with pieces of fresh injera. Notes If your spice tolerance is low, I recommend substituting paprika for a portion of the berbere. It will still give this dish a delicious flavor and color, but without as much heat. This dish is spicy! Nutrition Nutrition Facts Ethiopian Chicken Stew Amount Per Serving Calories 379 Calories from Fat 144 % Daily Value* Fat 16g 25% Saturated Fat 7g 35% Cholesterol 30mg 10% Sodium 875mg 36% Potassium 94mg 3% Carbohydrates 5g 2% Fiber 2g 8% Sugar 1g 1% Protein 36g 72% Vitamin A 380IU 8% Vitamin C 11mg 13% Calcium 10mg 1% Iron 3mg 17% * The nutritional information shown here is just an estimate and not meant to be used as dietary/nutritional advice. Please consult a nutritionist for exact nutritional information based on the exact ingredients you use.

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