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Finished slow cooker berbere chicken stew served in a wide rustic ceramic bowl, tender chicken pieces in a deep red…

Slow Cooker Berbere Chicken Stew

Chicken thighs cook slowly with sweet onions, garlic, ginger, tomatoes, and berbere seasoning until tender in a deep, savory sauce. Serve it over rice, couscous, or with warm flatbread.
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Prep Time 20 minutes
Rest time 10 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Ethiopian
Ingredients Method Notes

Ingredients
  

  • 2 pounds boneless, skinless chicken thighs trimmed and cut into 2-inch pieces
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil
  • 2 large yellow onions thinly sliced
  • 6 cloves garlic finely chopped
  • 1 tablespoon fresh ginger finely grated
  • 3 tablespoons berbere seasoning divided
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1 can diced tomatoes 14.5 ounces, undrained
  • 1 cup low-sodium chicken broth
  • 2 tablespoons tomato paste
  • 1 tablespoon honey
  • 2 tablespoons unsalted butter
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons fresh cilantro or parsley chopped, for serving
  • cooked white rice, couscous, or flatbread for serving

Method
 

  1. Prep time is about 20 minutes, cook time is 4 to 5 hours on LOW or 2 1/2 to 3 hours on HIGH, and this recipe serves 6. Pat the chicken dry, then season it with the salt and black pepper.
  2. Heat the olive oil in a large skillet over medium heat. Add the sliced onions and cook for 8 to 10 minutes, stirring often, until they are soft and lightly golden. Don't rush this step. Pale, crunchy onions will leave the finished stew tasting harsh.
  3. Stir in the garlic, ginger, 2 tablespoons of the berbere, smoked paprika, and cumin. Cook for 60 seconds, just until the spices smell fragrant. Keep the heat moderate so the garlic doesn't scorch.
  4. Transfer the onion mixture to a 5- or 6-quart slow cooker. Pour in the diced tomatoes and their juices, chicken broth, tomato paste, and honey. Stir until the tomato paste is mostly blended.
  5. Add the chicken and turn the pieces through the sauce. Cover and cook on LOW for 4 to 5 hours or HIGH for 2 1/2 to 3 hours. The chicken is ready when it is tender and reaches at least 165°F in the thickest piece.
  6. Stir in the remaining 1 tablespoon berbere, butter, and lemon juice during the last 15 minutes of cooking. Taste the sauce. Add a pinch more salt, a little lemon, or another teaspoon of berbere if needed.
  7. Let the stew rest uncovered for 10 minutes before serving. The sauce will thicken slightly, and the chicken will be easier to spoon over rice without sliding apart.

Notes

Use chicken thighs when possible because they hold up well during slow cooking. Cook the sliced onions before adding them to the slow cooker for more sweetness and depth. Check the heat of the berbere; use 2 tablespoons for a milder stew. Keep the slow cooker covered while cooking, and don't skip the lemon juice. For a thicker sauce, remove the lid for the final 20 minutes and let the stew stand for 10 minutes before serving. Cool leftovers in shallow containers and refrigerate within 2 hours; store for up to 4 days or freeze for up to 3 months.