Berbere Chicken Stew
Serves: 4
2 pounds bone-in, skin-on chicken thighs
1 teaspoon kosher salt, plus more for chicken
1 tablespoon olive oil
1 medium yellow onion, diced
4 carrots, peeled and chopped into 1-inch pieces
3 garlic cloves, minced
1 tablespoon minced ginger
1 tablespoon RawSpiceBar Berbere Blend
2 cups low-sodium chicken broth
1 tablespoon honey
Couscous, rice, or quinoa for serving
- Pat the chicken dry and sprinkle with salt.
- In a large high-sided skillet or Dutch oven, heat the oil over medium heat. When hot, add the chicken and sear until browned on all sides, about 10 minutes, working in batches if necessary. Transfer chicken to a plate. Leave the drippings in the skillet
- Add the onions and carrots and cook, stirring regularly, over medium heat, until the onions are softened and golden brown, about 7 minutes.
- Add the garlic, ginger, Berbere Blend, and 1 teaspoon salt. Cook, stirring, for 1 minute.
- Add the broth to the pot and stir, scraping up any browned bits on the bottom of the pan. Stir in the honey. Return the chicken and any accumulated juices to the pot, and bring to a simmer. Reduce the heat to low, cover, and simmer for 15-20 minutes, stirring occasionally, until the chicken is fully cooked (registers 165°F on an instant-read thermometer).
- Serve with couscous, rice, or quinoa.
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