Chicken Stew

Origin: Stew isn’t from anywhere — it’s from everywhere.
The act of simmering meat, grain, and vegetables together in liquid predates agriculture itself. Archaeologists have found traces of stewed meals in 20,000-year-old cooking pits and clay pots from ancient Japan, Mesopotamia, and North Africa.

Every culture found its own name for it: tagine, wat, sancocho, ragout, guiso, pottage.
But at its core, stew was humanity’s first act of patience — a meal that demanded tending, waiting, and sharing. It’s the sound of survival turning into comfort.

From the clay pots of the Horn of Africa to the iron cauldrons of the Caribbean, stew became more than technique. It became the bridge between hunger and home.

Ingredients

This stew is a bold, dry-style dish that bridges the flavors of Ethiopian doro wat with the soul of Caribbean home cooking.

Bone-in chicken thighs simmer slowly in a thick, spiced tomato base—layered with deep warmth from homemade Berbere, sweet bell peppers, carrots, and a whisper of island heat from wiri wiri peppers.
A splash of tamari, Worcestershire, and casareep deepen the umami. Serve with flatbread, rice, or anything that helps you gather up the last bits from the pot.

3 tablespoons olive oil or ghee

6–8 bone-in chicken thighs

1 tablespoon Berbere spice blend

2 large red onions, chopped

3 cloves garlic, minced

1-inch piece of fresh ginger, grated

2 medium tomatoes, chopped

2 carrots, chopped

1 bell pepper, sliced

1 tablespoon Worcestershire sauce

1 tablespoon tamari sauce

1 tablespoon casareep (optional)

2 wiri wiri peppers (or substitute with scotch bonnet or chili of choice, to taste)

2 bay leaves

Salt, to taste

Scallions, for garnish

1 tablespoon paprika

1 teaspoon ground cumin

1 teaspoon ground coriander

½ teaspoon ground fenugreek

Pinch ground cinnamon

Pinch cayenne pepper

½ teaspoon ground allspice

½ teaspoon black pepper

½ teaspoon thyme

How The Alchemy Happens

Marinate (optional but encouraged):
Rub the chicken thighs with a generous spoonful of the Berbere spice blend and a pinch of salt. Let sit for at least 30 minutes, or overnight for deeper flavor.

Sear the chicken:
Heat olive oil or ghee in a heavy pot or Dutch oven over medium-high heat. Add the chicken and brown well on both sides until golden. Remove and set aside.

Build the base:
In the same pot, add chopped onions. Cook slowly until they turn deep golden and soft—about 8 to 10 minutes. Stir in garlic and ginger; cook until fragrant.

Spice it up:
Add the remaining Berbere blend. Stir for about 30 seconds to bloom the spices in the oil.

Add vegetables and liquids:
Stir in tomatoes, carrots, bell peppers, tamari, Worcestershire sauce, casareep (if using), bay leaves, and wiri wiri peppers. Cook down for 3 to 5 minutes until softened and saucy.

Bring the chicken back:
Nestle the browned chicken into the pot. Add just enough stock to keep it moist but not soupy—about 1½ to 2 cups.

Simmer low and slow:
Cover and cook gently for 30 to 40 minutes, until the chicken is tender and the stew thickens. Taste and adjust seasoning or heat.

Finish and serve:
Top with chopped scallions and serve with rice, flatbread, or simply as is—spooned straight from the pot, the way all good stews were meant to be eaten.