Berbere-Spiced Braised Chicken with Injera Flatbread

By AislePrompt Editorial · Published 2026-05-11 · Updated 2026-05-11

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender chicken simmered in a rich, spicy berbere sauce served alongside traditional Ethiopian injera flatbread. This Ethiopian-inspired chicken recipe, ready in about 60 minutes, pairs chicken thighs, bone-in, skin-on, berbere spice mix, red onion, finely chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 45 min Serves 4 Ethiopian cuisine 420 cal/serving

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Ingredients

4 pieces (about 1.5 lbs) chicken thighs, bone-in, skin-on
3 tbsp berbere spice mix
1 large (about 1 cup) red onion, finely chopped
4 garlic cloves, minced
1 tbsp ginger, minced
2 tbsp tomato paste
2 cups water
3 tbsp vegetable oil
1 tsp salt
4 pieces (store-bought or homemade) injera flatbread

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Instructions

Step 1: Heat 3 tbsp vegetable oil in a large heavy-bottomed skillet over medium heat. Add 4 pieces of chicken thighs and sear for 5 minutes on each side until golden brown; remove and set aside.
Step 2: In the same skillet, add 1 large finely chopped red onion and cook over medium heat for 7 minutes until softened and translucent.
Step 3: Add 4 minced garlic cloves and 1 tbsp minced ginger to the onions, sauté for 2 minutes until fragrant.
Step 4: Stir in 3 tbsp berbere spice mix and 2 tbsp tomato paste, cooking for 2 minutes to toast the spices and deepen flavor.
Step 5: Return the seared chicken to the skillet and pour in 2 cups water. Add 1 tsp salt, bring to a simmer, cover, and cook for 35 minutes until the chicken is tender and sauce thickens.
Step 6: Serve the spicy chicken hot with 4 pieces of injera flatbread to scoop and enjoy the sauce.