Berbere-Spiced Chicken Thighs with Tomato and Onion Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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

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Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Step 7: Garnish with 1/4 cup chopped fresh cilantro before serving alongside injera or steamed rice.

Frequently asked questions

How long does Berbere-Spiced Chicken Thighs with Tomato and Onion Sauce take to make?

Total time is about 85 minutes (40 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Berbere-Spiced Chicken Thighs with Tomato and Onion Sauce?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep bone-in chicken thighs from drying out.

Can I substitute ingredients in Berbere-Spiced Chicken Thighs with Tomato and Onion Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Berbere-Spiced Chicken Thighs with Tomato and Onion Sauce for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Berbere-Spiced Chicken Thighs with Tomato and Onion Sauce?

Ethiopian chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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