Anti Inflammatory Ethiopian Berbere Chicken Stew
This deeply spiced, slow-simmered stew is the kind of meal that fills your kitchen with an aroma so good people will wander in from other rooms asking what's cooking. The berbere spice blend does the heavy lifting here — a complex Ethiopian spice mix that layers heat, warmth, and depth — and it's joined by fresh ginger, turmeric, and cinnamon, all ingredients celebrated for their natural anti-inflammatory properties. Bone-in, skin-on chicken thighs braise low and slow in a tomato and bone broth base until the meat is fall-off-the-bone tender and the sauce has thickened into something truly special. The hard-boiled eggs, scored and nestled into the stew at the end, are a traditional touch that soaks up all that gorgeous sauce and makes every bite more satisfying. Extra virgin olive oil is used throughout rather than refined or processed fats, keeping the whole dish aligned with an eating pattern built around whole, functional ingredients. A squeeze of fresh lemon juice at the finish brightens everything and ties the flavors together beautifully. Serve it to four people and watch it disappear.
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Learn more →Ingredients
4 servings
- 3 tbsp extra virgin olive oil, divided
- 2 large yellow onions, finely diced
- 6 garlic cloves, minced
- 1 tbsp fresh ginger, finely grated
- 3 tbsp berbere spice blend
- 1 tsp ground turmeric
- ½ tsp ground cinnamon
- 1 can (14 oz) diced tomatoes
- 1 cup chicken bone broth
- 2 lbs bone-in, skin-on chicken thighs (about 4 thighs)
- 1 tsp salt, plus more to taste
- ½ tsp black pepper
- 4 large eggs
- 2 tbsp fresh lemon juice
For serving
- ¼ cup fresh cilantro or flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Heat 2 tbsp of the olive oil in a large Dutch oven over medium heat until shimmering. Add the diced onions and cook, stirring occasionally, until deeply softened and beginning to turn golden at the edges, about 20–25 minutes. The onions should reduce significantly in volume and smell sweet.
- 2
Push the onions to the sides of the pot and add the remaining 1 tbsp olive oil to the center. Add the garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute, watching closely so they don't scorch.
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