Sautéed Berbere Chicken Thighs with Spinach and Coconut Sauce

By AislePrompt Editorial · Published 2026-06-07 · Updated 2026-06-07

Tender chicken thighs simmered in a rich coconut sauce infused with Ethiopian berbere spice and fresh spinach for a vibrant, flavorful curry. This Ethiopian-inspired curry recipe, ready in about 35 minutes, pairs boneless skinless chicken thighs, berbere spice blend, coconut milk 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.

Ingredients

• 1 lb boneless skinless chicken thighs
• 2 tbsp berbere spice blend
• 1 cup coconut milk
• 3 cups fresh spinach
• 1 medium, finely chopped yellow onion
• 3, minced garlic cloves
• 1 tbsp, grated fresh ginger
• 2 tbsp vegetable oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup water

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until shimmering. Add 1 medium finely chopped yellow onion and sauté for 5 minutes until soft and translucent.
2. Step 2: Stir in 3 minced garlic cloves and 1 tbsp grated fresh ginger, cooking for 1 minute until fragrant.
3. Step 3: Add 2 tbsp berbere spice blend, stirring constantly for 30 seconds to toast the spices and release their aroma.
4. Step 4: Add 1 lb boneless skinless chicken thighs cut into bite-sized pieces, seasoning with 1 tsp salt and 1/2 tsp black pepper. Sauté for 6-8 minutes, stirring often, until the chicken is browned on all sides.
5. Step 5: Pour in 1 cup coconut milk and 1/2 cup water, stirring to combine. Reduce heat to medium-low and simmer uncovered for 12 minutes until the sauce thickens slightly and the chicken is cooked through.
6. Step 6: Add 3 cups fresh spinach leaves and cook for 2-3 minutes until wilted and incorporated into the sauce. Adjust seasoning with salt if needed, then serve hot over steamed basmati rice or injera.