Injera-Crusted Spiced Chicken Thighs

By AislePrompt Editorial · Published 2026-07-10 · Updated 2026-07-10

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.

Juicy chicken thighs coated with injera-inspired spice rub and pan-seared to create a flavorful crust reminiscent of Ethiopian cuisine. This Ethiopian-inspired chicken recipe, ready in about 30 minutes, pairs boneless skinless chicken thighs, berbere spice blend, ground turmeric for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 3, 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: 15 min Cook: 15 min Serves 3 Ethiopian cuisine 320 cal/serving

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Ingredients

6 pieces (about 1.5 lbs) boneless skinless chicken thighs
2 tbsp berbere spice blend
1 tsp ground turmeric
1 tsp garlic powder
1 tsp salt
1/2 tsp black pepper
1/4 cup injera flour or teff flour
3 tbsp olive oil
1 tbsp lemon juice

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Instructions

Step 1: In a bowl, combine 2 tbsp berbere spice blend, 1 tsp ground turmeric, 1 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper. Rub this spice mix evenly over 6 boneless skinless chicken thighs.
Step 2: Lightly dredge the spiced chicken thighs in 1/4 cup injera or teff flour to create a thin crust.
Step 3: Heat 3 tbsp olive oil in a large skillet over medium-high heat. Add the chicken thighs and sear for 5-6 minutes per side until golden brown and cooked through, reaching an internal temperature of 165°F.
Step 4: Remove chicken from heat and drizzle with 1 tbsp fresh lemon juice. Let rest for 5 minutes before serving.