Pan-Seared Berbere Chicken with Spiced Tomato Sauce

By AislePrompt Editorial · Published 2026-06-26 · Updated 2026-06-26

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 pan-seared and simmered in a fragrant tomato sauce infused with Ethiopian berbere spice and fresh aromatics. This Ethiopian-inspired curry recipe, ready in about 45 minutes, pairs skinless chicken thighs, berbere spice blend, yellow onion, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 360 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: 15 min Cook: 30 min Serves 4 Ethiopian cuisine 360 cal/serving

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Ingredients

6 pieces (about 1.2 pounds) skinless chicken thighs
2 tablespoons berbere spice blend
1 large (about 1 cup) yellow onion, diced
3 garlic cloves, minced
1 tablespoon fresh ginger, minced
1 cup canned crushed tomatoes
3 tablespoons olive oil
1/2 cup water
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons fresh cilantro, chopped (optional)

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Instructions

Step 1: Rub 6 skinless chicken thighs evenly with 2 tablespoons berbere spice blend and 1 teaspoon salt. Let them rest at room temperature for 10 minutes.
Step 2: Heat 3 tablespoons olive oil in a large skillet over medium-high heat. Add the chicken thighs and sear for 5 minutes on each side until golden brown and partially cooked. Remove chicken and set aside.
Step 3: Lower heat to medium and add 1 cup diced yellow onion to the skillet. Sauté for 5 minutes until softened and translucent.
Step 4: Stir in 3 minced garlic cloves and 1 tablespoon minced fresh ginger, cooking for 1 minute until fragrant.
Step 5: Add 1 cup canned crushed tomatoes and 1/2 cup water, stirring to combine. Simmer the sauce for 5 minutes to thicken slightly.
Step 6: Return the chicken thighs to the skillet, cover, and reduce heat to low. Cook for 15 minutes, turning chicken halfway through, until cooked through and sauce thickens.
Step 7: Season with 1/2 teaspoon black pepper and garnish with 2 tablespoons chopped fresh cilantro if desired. Serve with basmati rice or warm flatbread.