Pan-Seared Ethiopian Chicken with Fenugreek and Black Cardamom

By AislePrompt Editorial · Published 2026-06-14 · Updated 2026-06-14

A fragrant and savory chicken dish featuring pan-seared thighs infused with fenugreek, black cardamom, and berbere spices. This Ethiopian-inspired chicken recipe, ready in about 45 minutes, pairs bone-in chicken thighs, berbere spice blend, black cardamom pods, crushed for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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.

Ingredients

• 1.5 lbs bone-in chicken thighs
• 1.5 tbsp berbere spice blend
• 2 black cardamom pods, crushed
• 1 tsp fenugreek seeds
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, minced
• 1 large onion, thinly sliced
• 2 tbsp vegetable oil
• to taste salt
• 1/2 cup water
• 2 tbsp fresh cilantro, chopped

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Instructions

1. Step 1: In a small dry skillet over medium heat, toast 1 tsp fenugreek seeds and 2 crushed black cardamom pods for 1-2 minutes until fragrant. Transfer to a mortar and pestle and grind to a coarse powder.
2. Step 2: Season 1.5 lbs bone-in chicken thighs with 1.5 tbsp berbere spice blend, ground fenugreek and cardamom, and salt to taste.
3. Step 3: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add 1 large thinly sliced onion and cook for 5-6 minutes until softened and golden brown.
4. Step 4: Add 3 minced garlic cloves and 1 tbsp minced fresh ginger, sautéing for 1 minute until aromatic.
5. Step 5: Push the onion mixture to the side of the skillet, add the seasoned chicken thighs skin-side down, and sear for 5 minutes until the skin is crisp and golden.
6. Step 6: Flip the chicken thighs, add 1/2 cup water to the pan, reduce heat to medium-low, cover, and simmer for 20 minutes until the chicken is cooked through and tender.
7. Step 7: Remove the lid and cook uncovered for 3-4 minutes to reduce the sauce slightly. Sprinkle 2 tbsp chopped fresh cilantro over the chicken before serving with injera or rice.