Spice Bazaar

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Ethiopian Chicken Stew

Added on
Prep 10 min.
Cooking 50 min.
Total 60 min.
Yield 4-6 Servings

This very easy one-dish meal is mildly hot. You can increase or decrease the heat by adjusting the amount of ETHIOPIAN HOT SPICE.

Rinse chicken and set aside. In a large, deep frying pan, sauté red onion, carrots, garlic and ETHIOPIAN HOT SPICE in Clarified Butter until onion is translucent. Add diced tomatoes, water, wine and salt. Bring to a boil and simmer for 1 to 2 minutes. Add chicken, potatoes and cilantro. Bring to a boil. Reduce heat and simmer, covered, for 45 minutes, until chicken and vegetables are tender, turning chicken pieces occasionally. Add water as needed to keep it from drying out.

Serve with Ethiopian Berber Sauce and a platter of fresh vegetables with Creamy Garlic Dressing.


  • 1 Large Red Onion, sliced
  • 4 Medium Carrots, peeled and cut into 1 inch pieces
  • 2 Cloves Garlic, Minced
  • 2 tsp Ethiopian Hot Spice
  • 3 tbsp Clarified Butter
  • 15 oz Diced Tomatoes
  • 1 c Water
  • 1/4 c Dry Red Wine
  • 1 tsp Salt
  • 3 1/2 Chicken Pieces, skinned
  • 4 Medium White Rose or Red Potatoes, scrubbed and quartered
  • 1/4 c Chopped Cilantro