Injera-Braised Chicken with Mitmita and Berbere Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender chicken simmered in a fiery berbere and mitmita spiced sauce, served atop traditional Ethiopian injera for soaking up every flavorful drop. This african-inspired chicken ready in about 65 minutes blends bone-in, skin-on chicken thighs, olive oil, large, thinly sliced onion into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 480 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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 African cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 6 bone-in, skin-on chicken thighs and season with 1 1/2 tsp salt on all sides.
  2. 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.
  3. 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.
  4. Step 4: Add 4 minced garlic cloves and 2 tbsp grated ginger root, cooking for 2 minutes until fragrant.
  5. Step 5: Stir in 3 tbsp berbere spice blend and 1 tsp mitmita spice, cooking for another 2 minutes to bloom the spices.
  6. 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.
  7. 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.
  8. Step 8: Sprinkle 1/4 cup chopped fresh cilantro over the dish just before serving.
  9. 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.

Frequently asked questions

How long does Injera-Braised Chicken with Mitmita and Berbere Sauce take to make?

Total time is about 65 minutes (20 min prep + 45 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Injera-Braised Chicken with Mitmita and Berbere Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Injera-Braised Chicken with Mitmita and Berbere Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Injera-Braised Chicken with Mitmita and Berbere Sauce for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Injera-Braised Chicken with Mitmita and Berbere Sauce?

African chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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