Injera-Crusted Spiced Chicken with Mitmita Yogurt Sauce

By AislePrompt Editorial · Published 2026-05-17 · Updated 2026-05-17

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 marinated in Ethiopian spices, coated with injera crumbs, and served with a spicy mitmita-infused yogurt sauce for dipping. This Ethiopian-inspired chicken recipe, ready in about 35 minutes, pairs chicken thighs, boneless skinless, injera flatbread, crumbled, mitmita spice powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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: 15 min Serves 4 Ethiopian cuisine 350 cal/serving

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Ingredients

1 lb chicken thighs, boneless skinless
1 cup injera flatbread, crumbled
1 tsp mitmita spice powder
1/2 cup plain Greek yogurt
1 tbsp lemon juice
1 garlic clove, minced
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper

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Instructions

Step 1: In a bowl, combine 1 lb boneless skinless chicken thighs with 1 tsp salt, 1/2 tsp black pepper, and 2 tbsp olive oil, tossing to coat evenly. Let marinate for 15 minutes at room temperature.
Step 2: In a shallow dish, mix 1 cup crumbled injera flatbread with 1 tsp mitmita spice powder. Set aside.
Step 3: Heat a skillet over medium heat. Dip each piece of chicken into the injera crumb mixture, pressing gently to adhere the coating.
Step 4: Place the coated chicken in the hot skillet and cook for 5-6 minutes per side until golden brown and internal temperature reaches 165°F, turning carefully to avoid breaking the crust.
Step 5: Meanwhile, mix 1/2 cup plain Greek yogurt with 1 tbsp lemon juice and 1 minced garlic clove. Serve this spicy mitmita yogurt sauce alongside the injera-crusted chicken for dipping.