Berbere-Spiced Chicken with Injera Crumble

By AislePrompt Editorial · ·

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 marinated and cooked in a fiery berbere spice blend, served over a crunchy injera bread crumble that adds texture and authentic Ethiopian flavor. This Ethiopian-inspired chicken recipe (gluten free option), ready in about 55 minutes, pairs chicken thighs, boneless and skinless, berbere spice mix, minced garlic 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 rice, quinoa, or a quick salad. 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: 15 min Serves 4 Ethiopian cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a bowl, combine 1 lb chicken thighs, 2 tbsp berbere spice mix, 3 cloves minced garlic, 1 tbsp grated fresh ginger, 2 tbsp olive oil, and 1 tsp salt. Mix well and marinate for at least 30 minutes.
  2. Step 2: Preheat a large skillet over medium heat. Add the marinated chicken thighs and cook for 5-6 minutes per side until cooked through and slightly charred on edges.
  3. Step 3: While the chicken cooks, tear 2 pieces of injera bread into small pieces. In a separate dry skillet over medium heat, toast the injera pieces for 3-4 minutes until crisp and slightly browned, stirring frequently.
  4. Step 4: Remove the chicken from the skillet and let rest for 5 minutes. Add 1/4 cup water to the skillet and scrape up any browned bits to make a quick sauce.
  5. Step 5: Serve the chicken over a bed of toasted injera crumble and drizzle with the pan sauce.

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