Berbere-Spiced Chicken with Lemon-Potato Accompaniment

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 drafted and published.

Tender chicken simmered in a fragrant berbere spice blend, served with roasted potatoes and fresh lemon zest. This Ethiopian-inspired quick recipe, ready in about 50 minutes, pairs chicken thighs, berbere spice blend, potatoes 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: 20 min Cook: 30 min Serves 4 Ethiopian cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F. Cut potatoes into 1-inch cubes, toss with 1 tbsp olive oil, salt, and pepper, then spread on a baking sheet.
  2. Step 2: Pat chicken thighs dry, then rub with 2 tbsp berbere spice blend. In a large oven-safe skillet, heat 2 tbsp olive oil over medium-high heat. Add chicken skin-side down and sear for 5 minutes until golden.
  3. Step 3: Add chopped onion, minced garlic, and tomato paste to the skillet, stirring for 2 minutes until fragrant. Pour in vegetable broth and remaining 1 tbsp berbere, scraping any browned bits from the pan.
  4. Step 4: Place seared chicken on top of onions, cover the skillet with a lid, and transfer to the oven. Bake for 25 minutes until chicken is fork-tender.
  5. Step 5: While chicken bakes, zest lemon over the roasted potatoes in the oven during the last 5 minutes. Remove potatoes and toss with fresh cilantro and remaining lemon zest before serving.

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