Berbere-Spiced Chicken Thighs with Sautéed Onions

By AislePrompt Editorial · Published 2026-07-21 · Updated 2026-07-21

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 developed and reviewed.

Tender chicken thighs cooked with aromatic berbere spice and sautéed onions, delivering a warm and vibrant Ethiopian-inspired curry. This Ethiopian-inspired curry recipe, ready in about 45 minutes, pairs boneless skinless chicken thighs, avocado oil, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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: 10 min Cook: 35 min Serves 4 Ethiopian cuisine 320 cal/serving

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Ingredients

1 pound, cut into 1/2-inch pieces boneless skinless chicken thighs
2 tablespoons avocado oil
1 large, finely diced (about 2 cups) yellow onion
1, minced garlic clove
1 tablespoon berbere spice
1 tablespoon tomato paste
1 cup water
1 teaspoon salt
1/2 teaspoon black pepper

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Instructions

Step 1: Heat 2 tablespoons avocado oil in a large skillet over medium heat until shimmering, then add 1 large finely diced yellow onion (about 2 cups). Sauté for 7-8 minutes until soft and translucent.
Step 2: Add 1 minced garlic clove and 1 tablespoon berbere spice, cooking for 1-2 minutes until the spices are fragrant.
Step 3: Stir in 1 tablespoon tomato paste, mixing thoroughly, then add 1 pound boneless skinless chicken thighs cut into 1/2-inch pieces. Cook for 5 minutes, stirring occasionally, until chicken starts to brown.
Step 4: Pour in 1 cup water, season with 1 teaspoon salt and 1/2 teaspoon black pepper, bring to a simmer, then reduce heat to low and cover. Cook for 20 minutes until chicken is cooked through and sauce thickens.
Step 5: Remove lid and cook an additional 5 minutes to reduce the sauce slightly, stirring often. Serve warm with injera or steamed rice.