Berbere-Spiced Chicken Thighs with Tomato and Onion Sauce

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

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.

Juicy chicken thighs marinated and simmered in a robust tomato and onion sauce seasoned with fragrant Ethiopian berbere spice. This Ethiopian-inspired chicken recipe, ready in about 85 minutes, pairs bone-in chicken thighs, berbere spice blend, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 6, 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: 40 min Cook: 45 min Serves 6 Ethiopian cuisine 420 cal/serving

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Ingredients

6 (about 2 lbs) bone-in chicken thighs
3 tbsp berbere spice blend
3 tbsp olive oil
2 large, thinly sliced yellow onion
4, minced garlic cloves
3 tbsp tomato paste
14 oz canned crushed tomatoes
1 cup water
1 1/2 tsp salt
1/2 tsp black pepper
1/4 cup chopped, for garnish fresh cilantro

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Instructions

Step 1: Rub 3 tbsp berbere spice blend evenly over 6 bone-in chicken thighs and let marinate for at least 30 minutes at room temperature.
Step 2: Heat 3 tbsp olive oil in a large skillet over medium-high heat. Add the chicken thighs skin-side down and sear for 5-6 minutes until golden brown, then flip and sear the other side for 4 minutes. Remove chicken and set aside.
Step 3: Reduce heat to medium, add 2 large thinly sliced yellow onions to the skillet, and sauté for 8-10 minutes until soft and caramelized.
Step 4: Add 4 minced garlic cloves and cook for 1 minute until fragrant. Stir in 3 tbsp tomato paste and cook for 2 minutes until it darkens.
Step 5: Pour in 14 oz canned crushed tomatoes and 1 cup water, stir to combine. Season with 1 1/2 tsp salt and 1/2 tsp black pepper.
Step 6: Return the chicken thighs to the skillet, skin-side up. Cover and simmer on low heat for 25-30 minutes until chicken is cooked through and sauce thickens.
Step 7: Garnish with 1/4 cup chopped fresh cilantro before serving alongside injera or steamed rice.