Sautéed Chicken with Ethiopian Spiced Tomato and Onion Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender chicken pieces sautéed and simmered in a deeply spiced tomato and onion sauce infused with traditional Ethiopian flavors. This ethiopian-inspired curry ready in about 55 minutes blends pounds chicken drumsticks, medium, finely chopped red onion, minced garlic cloves into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 380 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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: 40 min Serves 4 Ethiopian cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large skillet, melt 2 tablespoons niter kibbeh or unsalted butter over medium heat until hot. Add 1.5 pounds chicken drumsticks and brown on all sides for 6-7 minutes until golden.
  2. Step 2: Remove the chicken and set aside. In the same skillet, add 2 medium finely chopped red onions and sauté for 10 minutes until soft and translucent.
  3. Step 3: Add 4 minced garlic cloves and 2 1/2 tablespoons berbere spice to the onions, cooking for 2 minutes until fragrant and the mixture is well-coated.
  4. Step 4: Stir in 1 cup tomato puree and 1 cup water, scraping up any browned bits from the pan. Bring the sauce to a simmer.
  5. Step 5: Return the browned chicken drumsticks to the skillet, cover, and simmer gently for 25 minutes until the chicken is cooked through and sauce thickens.
  6. Step 6: Season with 1 teaspoon salt and 1/2 teaspoon black pepper, then garnish with 2 tablespoons chopped fresh parsley before serving.

Frequently asked questions

How long does Sautéed Chicken with Ethiopian Spiced Tomato and Onion Sauce take to make?

Total time is about 55 minutes (15 min prep + 40 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Sautéed Chicken with Ethiopian Spiced Tomato and Onion Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Sautéed Chicken with Ethiopian Spiced Tomato and Onion Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sautéed Chicken with Ethiopian Spiced Tomato and Onion Sauce for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Sautéed Chicken with Ethiopian Spiced Tomato and Onion Sauce?

Ethiopian curry like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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