Ethiopian Spiced Chicken Stew

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This iconic Ethiopian stew features chicken simmered in a deeply spiced sauce built on slowly caramelized onions, berbere, and clarified butter. It's traditionally served atop tangy injera for scooping up every drop of the rich, fiery sauce.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 32 gFat
• 14 gSaturated Fat
• 12 gCarbs
• 3 gFiber
• 5 gSugar
• 38 gProtein
• 780 mgSodium
• 620 mgPotassium
• 95 mgCalcium
• 4 mgIron
• 9 mgVitamin C
• 210 mcgVitamin A

Ingredients

For the chicken and marinade

• 2 lbs bone-in chicken thighs and drumsticks, skin removed
• 2 tablespoons berbere spice blend
• 1 teaspoon salt
• 2 tablespoons lemon juice

For the spiced clarified butter

• 6 tablespoons unsalted butter
• 1/4 teaspoon ground fenugreek
• 1/4 teaspoon ground cardamom
• 1 small cinnamon stick
• 2 whole cloves

For the stew

• 3 large yellow onions, very finely chopped
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 3 tablespoons berbere spice blend
• 2 tablespoons tomato paste
• 1 cup chicken broth or water
• 1 teaspoon salt, plus more to taste
• 4 large hard-boiled eggs, peeled

Directions

1. Combine chicken pieces with 2 tablespoons berbere, 1 teaspoon salt, and lemon juice in a bowl. Toss to coat and marinate for at least 20 minutes while you prepare the other components.
2. Melt the butter in a small saucepan over low heat with fenugreek, cardamom, cinnamon stick, and cloves. Let it gently bubble for 8 to 10 minutes until fragrant and deep golden, then strain out and discard the whole spices.
3. In a large heavy pot or Dutch oven, cook the finely chopped onions dry over medium-low heat, stirring frequently, for 20 to 25 minutes until they break down into a soft, deep golden paste with no raw sharpness left.
4. Stir the minced garlic, grated ginger, and 3 tablespoons of berbere into the onions and cook for 2 to 3 minutes until fragrant and slightly darkened in color.
5. Add the spiced butter and tomato paste to the pot, stirring well to combine, and cook another 2 minutes to deepen the flavors.
6. Add the marinated chicken pieces and turn to coat them thoroughly in the spice mixture. Pour in the chicken broth, cover, and simmer gently for 30 to 35 minutes until the chicken is cooked through and tender.
7. Pierce the hard-boiled eggs several times with a toothpick and nestle them into the stew. Simmer uncovered for another 10 minutes so the eggs soak up the sauce.
8. Taste and adjust salt and additional berbere for heat. The sauce should be thick, glossy, and richly spiced with a slight sheen of red oil floating on top.
9. Serve hot in shallow bowls, traditionally accompanied by torn pieces of injera for scooping up the sauce and eggs.

Cook’s Notes

• Take your time caramelizing the onions; this slow step is the soul of the dish and cannot be rushed.
• Berbere heat varies wildly by brand, so start with less and add more at the end to control the spice level.
• Piercing the eggs lets the sauce seep inside, turning them into intensely flavored bites throughout.
• The stew tastes even better the next day once the spices have fully melded, making it ideal for advance prep.
• Serve with authentic injera if possible, or substitute with flatbread or steamed rice.

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