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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.
  4. View the recipe instructions at Babaganosh

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