The aroma of berbere spice mixes wafts through my kitchen, instantly transporting me to bustling Ethiopian markets. The smoky chili, warm cinnamon, and pungent fenugreek dance on my senses as I prepare the marinade. It’s more than just a chicken dish; it’s a celebration of history, a reminder of communal dinners around a shared platter.
Cooking this dish feels like a ritual. The chicken soaks up vibrant spices, turning crispy outside while remaining juicy inside. Each time the spoon clinks on the pot, I remember the stories behind every bite, a slow savor in a fast-paced world. It’s my way of connecting with distant traditions no matter where I am.
Ethiopian Berbere Chicken
Ingredients
Equipment
Method
- Start by trimming excess fat from the chicken and slicing it into even pieces. Place the chicken in a large bowl and sprinkle with berbere spice, rubbing it in thoroughly to coat all sides. Let it marinate at room temperature for about 15 minutes to absorb the flavors.
- Heat a tablespoon of olive oil in a large skillet over medium-high heat until shimmering and fragrant. Carefully place the chicken pieces into the hot pan, laying them flat for even browning.
- Sear the chicken for about 4-5 minutes on each side, or until they develop a deep golden-brown crust. Use tongs to flip the pieces gently, listening for a satisfying sizzle as they caramelize.
- Remove the chicken from the skillet and set aside on a plate. Lower the heat and add a bit more oil if needed, then toss in the chopped onion and minced garlic.
- Sauté the onion and garlic until they become translucent and fragrant, about 3-4 minutes, scraping up any browned bits from the bottom of the pan.
- Pour in the chicken broth (or water for a simpler version), then return the browned chicken to the skillet, nestling it among the onions and garlic.
- Bring the mixture to a gentle simmer, reduce the heat to low, cover the skillet, and let it braise for 15-20 minutes. The chicken will become tender and flavorful as it absorbs the spices and juices.
- Uncover the skillet and increase the heat to medium. Cook for an additional 5-7 minutes, allowing any liquid to reduce and the chicken to crisp slightly on the outside.
- Once the sauce has thickened slightly and the chicken has a desirable crispy exterior, remove from heat. Check seasoning and adjust salt if necessary.
- Serve the berbere chicken hot, garnished with fresh herbs if desired. The dish should have a savory, aromatic profile with a hint of spice and a crispy, tender meat texture.
Notes
This recipe matters now because it combines bold flavors with a comforting, nostalgic feeling of home. It’s perfect for a season when we’re craving warmth but also something truly memorable on the plate. The blend of heat and earthiness offers a grounding moment amid chaos and uncertainty.
Sharing this dish feels like sharing a piece of Ethiopian culture, a labor of love that highlights the magic of spices. The more you cook it, the more you realize how food can be a quiet act of storytelling. It’s a dish that stays with you long after the last bite.
Hi, I’m Theo Granger, a former line cook and unapologetic flavor maximalist from New Orleans. I believe there are two types of people in this world: those who season their food, and those who LIVE to season their food. This blog is for the latter.
