Chicken Berbere
Experience the bold and aromatic flavors of Ethiopian cuisine with this easy and flavorful Chicken Berbere recipe. Tender, seared chicken thighs are simmered to perfection in a rich, spiced tomato sauce infused with the warmth of berbere spice—a vibrant blend of chili, ginger, garlic, and other exotic spices. This one-pan dish is elevated by the addition of onions, garlic, and fresh ginger, creating layers of irresistible depth in every bite. Serve this comforting stew with injera, rice, or flatbread to soak up the luscious sauce. Perfect for weeknight dinners or an adventurous culinary evening, this Chicken Berbere recipe brings global flavor to your table in under an hour. Garnish with fresh cilantro and a squeeze of lemon for a bright, zesty finish!
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Recipe Information
Ingredients
- 6 pieces chicken thighs (bone-in, skin-on)
- 2 tablespoons olive oil
- 1 large yellow onion, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons berbere spice mix
- 2 tablespoons tomato paste
- 1 cup chicken broth
- 1 cup diced tomatoes (canned)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
- 4 pieces fresh lemon wedges (optional, for serving)
Instructions
Pat the chicken thighs dry with a paper towel and season with salt and pepper on both sides.
Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Place the chicken thighs skin-side down and sear until golden brown, about 4–5 minutes per side. Remove the chicken and set aside.
In the same skillet, add the remaining olive oil and reduce the heat to medium. Add the chopped onion and sauté until softened and lightly browned, about 5 minutes.
Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
Add the berbere spice mix and tomato paste to the skillet, stirring to coat the onions. Cook for 2–3 minutes to toast the spices and deepen their flavor.
Pour in the chicken broth and scraped diced tomatoes, stirring to combine. Bring the mixture to a simmer.
Return the chicken thighs to the skillet, nestling them into the sauce. Cover the skillet with a lid, reduce the heat to low, and simmer for 25–30 minutes, or until the chicken is cooked through and tender (internal temperature should reach 165°F/74°C).
Taste the sauce and adjust seasoning with additional salt or pepper if needed.
Garnish with fresh cilantro, if desired, and serve hot with lemon wedges on the side. Pair with injera, rice, or flatbread for a complete meal.
Nutrition Facts
Calories |
2373 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 170.1 g | 218% | |
| Saturated Fat | 44.1 g | 220% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 729 mg | 243% | |
| Sodium | 4130 mg | 180% | |
| Total Carbohydrate | 52.5 g | 19% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 20.5 g | ||
| Protein | 173.7 g | 347% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 271 mg | 21% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 3092 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
