Berbere-Spiced Chicken with Potatoes and Onions

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

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 thighs simmered in a fragrant berbere spice blend with potatoes and caramelized onions, served with steamed rice. This Ethiopian-inspired curry recipe, ready in about 65 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 450 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: 45 min Serves 4 Ethiopian cuisine 450 cal/serving

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Ingredients

1.5 lbs, bone-in, skin-on chicken thighs
2 tbsp berbere spice blend
2 medium, peeled and diced into 1-inch cubes potatoes
1 large, finely diced yellow onion
3 cloves, minced garlic
1 tbsp tomato paste
1 cup chicken broth
2 tbsp olive oil
1/2 tsp salt
1/4 tsp black pepper
2 tbsp, chopped fresh cilantro

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Instructions

Step 1: Pat chicken thighs dry with paper towels, then season with 1/2 tsp salt, 1/4 tsp black pepper, and 1 tbsp berbere spice blend. Heat 1 tbsp olive oil in a large Dutch oven over medium-high heat; add chicken skin-side down and sear for 5 minutes per side until golden brown, then remove and set aside.
Step 2: Add remaining 1 tbsp olive oil to the pot, then add diced onions and cook over medium heat for 8-10 minutes until deeply caramelized and soft, stirring occasionally.
Step 3: Stir in minced garlic and tomato paste, cooking for 1 minute until fragrant; add remaining 1 tbsp berbere spice blend and cook for 30 seconds to toast the spices.
Step 4: Return chicken to the pot, add diced potatoes, and pour in 1 cup chicken broth. Bring to a gentle simmer, cover, and cook for 30-35 minutes until chicken is tender and potatoes are fork-tender.
Step 5: Uncover and simmer for 5 more minutes to thicken sauce slightly. Garnish with fresh cilantro and serve with steamed rice.