Ethiopian Chicken Stew with bell peppers and baby spinach cooked in delicious berbere seasoning.
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4.67 from 9 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 Time5 mins
Cook Time50 mins
Total Time55 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
  • 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 tablespoons 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 skillet or wok. 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!