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This flavorful Ethiopian Chicken Stew with bell pepper and spinach will fill your house with an amazing aroma as the sauce thickens on your stove top.


4 servings

Total time

55 minutes




  • 1 large yellow onion (diced )
  • 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
  • 2 cups chicken broth
  • 1 large bell pepper ( seeds removed and diced)
  • 2 handfuls baby spinach (about 2 oz)
  • optional: cilantro for garnish


  1. 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.
  2. Add the diced bell pepper, stir, and continue to cook for about 5 minutes. Add in the baby spinach, stir, and remove from heat.
  3. Garnish with chopped cilantro leaves and serve over rice, amaranth, quinoa, or bulgur, or with pieces of fresh injera.

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