Braised Berbere Chicken with Injera-inspired Flatbread

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

Tender chicken simmered in a spicy berbere sauce served alongside a soft, tangy flatbread inspired by Ethiopian injera. This Ethiopian-inspired chicken recipe, ready in about 70 minutes, pairs chicken thighs, bone-in, skin-on, berbere spice blend, yellow onion, finely chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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.

Ingredients

• 6 pieces chicken thighs, bone-in, skin-on
• 3 tbsp berbere spice blend
• 1 large yellow onion, finely chopped
• 4 garlic cloves, minced
• 1 tbsp ginger, grated
• 2 tbsp tomato paste
• 1 1/2 cups water
• 3 tbsp vegetable oil
• 1 1/2 tsp salt
• 2 cups teff flour (or substitute all-purpose flour)
• 2 1/4 cups water (for flatbread batter)
• 1 tsp active dry yeast
• 1 tsp sugar

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Instructions

1. Step 1: Heat 3 tbsp vegetable oil in a large deep skillet over medium-high heat. Season 6 chicken thighs with 1 1/2 tsp salt and brown skin-side down for 5 minutes until golden and crispy, then flip and brown the other side for 3 minutes. Remove chicken and set aside.
2. Step 2: Reduce heat to medium and add 1 large finely chopped yellow onion, sauté for 7 minutes until softened and translucent. Add 4 minced garlic cloves and 1 tbsp grated ginger, cooking for 1 minute until fragrant.
3. Step 3: Stir in 3 tbsp berbere spice blend and 2 tbsp tomato paste, cooking for 2 minutes to release aromas.
4. Step 4: Pour in 1 1/2 cups water, scraping any browned bits from the pan. Return chicken to the skillet, cover, and simmer on low heat for 35 minutes until chicken is tender and sauce thickens.
5. Step 5: Meanwhile, prepare the flatbread: dissolve 1 tsp active dry yeast and 1 tsp sugar in 1/2 cup warm water, let sit for 10 minutes until frothy.
6. Step 6: In a large bowl, whisk together 2 cups teff flour and yeast mixture with 1 3/4 cups water until smooth. Cover and let batter ferment at room temperature for 12 hours or overnight until bubbles form.
7. Step 7: Heat a non-stick skillet over medium heat. Pour 1/3 cup batter in a circular motion to form a thin pancake. Cover and cook for 2-3 minutes until holes appear and edges lift, then remove (do not flip). Repeat with remaining batter.
8. Step 8: Serve the braised berbere chicken hot with the injera-inspired flatbread to soak up the spicy sauce.