Description
This flavorful Berbere Chicken recipe features tender chicken thighs simmered in a rich, aromatic sauce made with berbere spice, caramelized onions, garlic, ginger, and tomato paste. Inspired by Ethiopian cuisine, this dish is perfect served with soft boiled eggs, injera, or rice for an authentic and comforting meal.
Ingredients
Scale
Main Ingredients
- 2 yellow onions, quartered
- 2 pounds boneless, skinless chicken thighs
- 2 tablespoons freshly squeezed lemon juice
- 2 teaspoons kosher salt
- 1/2 cup (1-stick) butter
- 3 cloves garlic, finely minced
- 1/2 inch fresh ginger, peeled and grated
- 3 ounces tomato paste
- 1/4 cup berbere spice
- 1 3/4 cups water
Optional Serving Suggestions
- 4 soft boiled eggs
- Injera
- Rice
Instructions
- Prepare the onions: Blitz the quartered onions in a food processor until they form a chunky puree, setting the base flavor for the sauce.
- Prepare the chicken: Cut the boneless skinless chicken thighs into 1-inch cubes. Toss them with kosher salt and freshly squeezed lemon juice in a bowl. Set aside to marinate briefly.
- Caramelize the onions: Heat butter in a large skillet or Dutch oven over medium-high heat. Add the pureed onions and cook for about 10 minutes, stirring occasionally, until they turn golden brown and develop deep flavor.
- Add aromatics: Stir in the finely minced garlic and grated fresh ginger, cooking for 30 seconds until fragrant but not browned.
- Create the spice base: Add the tomato paste and berbere spice to the skillet. Stir to combine thoroughly, then reduce the heat to low and cook for 5 minutes, stirring often to avoid sticking and to deepen the spice flavors.
- Deglaze the pan: Pour in 1 cup of water to deglaze the skillet, scraping up any browned bits from the bottom. Let the liquid reduce for about 2 minutes to concentrate the sauce.
- Simmer the chicken: Add the marinated chicken pieces along with the remaining 3/4 cup of water. Reduce the heat to low and let the mixture simmer gently until the sauce thickens and the chicken is cooked through and tender, about 10 minutes.
Notes
- For authentic serving, pair this dish with injera, Ethiopian flatbread, or steamed rice.
- Soft boiled eggs make a traditional and hearty accompaniment.
- You can substitute chicken breasts if preferred, but thighs remain juicier and more flavorful.
- Adjust the amount of berbere spice to your preferred heat level; it is a blend of hot chili and fragrant spices.
- Use a heavy-bottomed skillet or Dutch oven to prevent burning when caramelizing onions.
