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Ethiopian Berbere Chicken

This dish involves marinating chicken in a spice mixture of berbere, then browning it to develop a crispy exterior while keeping the meat juicy inside. The final dish has a rich, vibrant coloration with tender, flavorful meat coated in aromatic spices. It combines braising and pan-frying techniques to achieve a balance of crispy texture and tender interior.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: Ethiopian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces chicken thighs or breasts preferably bone-in for more flavor
  • 2 tablespoons berbere spice mix adjust to taste
  • 3 tablespoons olive oil
  • 2 cloves garlic minced
  • 1 large onion finely chopped
  • 1 cup chicken broth optional, for braising

Equipment

  • Knife
  • Large mixing bowl
  • Pan or skillet
  • Tongs or wooden spoon

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. Once the sauce has thickened slightly and the chicken has a desirable crispy exterior, remove from heat. Check seasoning and adjust salt if necessary.
  10. 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

For extra flavor, marinate the chicken longer or overnight. Serve with injera or rice to complete the meal.