Injera-Braised Chicken with Mitmita and Berbere Sauce

By AislePrompt Editorial · Published 2026-07-04 · Updated 2026-07-04

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 simmered in a fiery berbere and mitmita spiced sauce, served atop traditional Ethiopian injera for soaking up every flavorful drop. This Ethiopian-inspired chicken recipe, ready in about 65 minutes, pairs chicken thighs, olive oil, onion 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.

Prep: 20 min Cook: 45 min Serves 4 Ethiopian cuisine 480 cal/serving

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Ingredients

6 bone-in, skin-on chicken thighs
3 tbsp olive oil
2 large, thinly sliced onion
4, minced garlic cloves
2 tbsp, grated ginger root
3 tbsp berbere spice blend
1 tsp mitmita spice
1 cup tomato sauce
1 cup water
1 1/2 tsp salt
1/4 cup, chopped fresh cilantro
1 large round injera bread

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Instructions

Step 1: Pat dry 6 bone-in, skin-on chicken thighs and season with 1 1/2 tsp salt on all sides.
Step 2: Heat 3 tbsp olive oil in a large heavy-bottomed skillet over medium-high heat. Add chicken thighs skin side down and sear for 6-7 minutes until golden and crispy. Flip and sear the other side for 4 minutes, then remove chicken and set aside.
Step 3: In the same pan, reduce heat to medium and add 2 large thinly sliced onions. Cook for 10 minutes, stirring frequently, until soft and caramelized.
Step 4: Add 4 minced garlic cloves and 2 tbsp grated ginger root, cooking for 2 minutes until fragrant.
Step 5: Stir in 3 tbsp berbere spice blend and 1 tsp mitmita spice, cooking for another 2 minutes to bloom the spices.
Step 6: Pour in 1 cup tomato sauce and 1 cup water, scraping up any browned bits from the bottom of the pan. Bring to a simmer.
Step 7: Return chicken thighs to the pan, skin side up. Cover and simmer gently for 25 minutes until chicken is tender and cooked through.
Step 8: Sprinkle 1/4 cup chopped fresh cilantro over the dish just before serving.
Step 9: Serve the spicy braised chicken hot on a large round of injera bread, using the bread to scoop up the sauce and tender chicken pieces.