Ethiopian Inspired Chicken Stew


  • 2 tablespoons olive oil
  • 6 boneless skinless chicken thighs (about 1-½ pounds)
  • 1 large onion, chopped
  • 1 inch piece ginger, grated
  • 1 teaspoon salt (plus additional)
  • 1 teaspoon cracked black pepper (plus additional)
  • ¼ teaspoon ground cardamom
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground turmeric
  • 1 cup dry red wine
  • 4 cups jarred tomato sauce
  • 3-6 green onions, green parts chopped


Heat olive oil in a large, deep skillet. Season chicken thighs with salt and pepper and brown in skillet on both sides (not necessary to cook through). Remove to a dish and add onion to pan, and cook until translucent (about 5 minutes).

Stir in spices and continue cooking for 1 minute. Add wine and stir to deglaze pan, then add tomato sauce. Add chicken back to pan and cover; simmer for 20 minutes.

Serve with chopped green onion.