Spicy Chicken Stew Recipe

Prepare the Chicken

In a large pot, heat the olive oil over medium-high heat. Add the chicken thighs and sear them until golden brown on all sides, about 5-7 minutes. Remove the chicken from the pot and set aside.

Sauté the Aromatics

In the same pot, add the chopped onion and sauté until translucent, about 3-4 minutes. Add the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.

Add Spices and Tomatoes

Stir in the berbere spice blend, cooking for 1 minute before adding the canned diced tomatoes. Mix well and let simmer for about 5 minutes.

Combine Ingredients

Return the seared chicken to the pot, then pour in the chicken broth. Add the sliced carrots and diced potatoes, and season with salt and black pepper.

Simmer the Stew

Bring the mixture to a boil, then reduce the heat to low. Cover and let simmer for 30-35 minutes, or until the chicken is tender and the vegetables are cooked through.

Garnish and Serve

Once cooked, remove from heat and stir in the chopped fresh cilantro. Serve hot, garnished with additional cilantro if desired.