Sautéed Ethiopian Berbere Chicken with Injera Crumbles

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

Tender chicken thighs cooked with aromatic Ethiopian berbere spice blend, served over crispy injera bread crumbles for a traditional African flavor experience. This ethiopian-inspired african ready in about 35 minutes pairs boneless skinless chicken thighs, berbere spice blend, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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: 10 min Cook: 25 min Serves 4 Ethiopian cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 1 lb boneless skinless chicken thighs cut into 1.5-inch pieces and 2 tbsp berbere spice blend, cooking for 5-6 minutes until the chicken is browned on all sides and fragrant.
  2. Step 2: Add 4 minced garlic cloves and 1 medium finely chopped red onion to the skillet, sautéing for 3-4 minutes until the onion softens and the mixture is aromatic.
  3. Step 3: Stir in 2 tbsp tomato paste and cook for 2 minutes until it darkens slightly, then pour in 1/2 cup water, season with 1 tsp salt and 1/2 tsp black pepper, reduce heat to medium-low, and simmer uncovered for 10 minutes until the sauce thickens and coats the chicken.
  4. Step 4: Meanwhile, heat 1 tbsp olive oil in a separate pan over medium heat. Add 2 cups torn injera bread pieces and cook, stirring frequently, for 3-4 minutes until the bread turns crisp and golden.
  5. Step 5: Serve the berbere chicken hot over the crispy injera crumbles for a textured, flavorful dish.

Frequently asked questions

How long does Sautéed Ethiopian Berbere Chicken with Injera Crumbles take to make?

Total time is about 35 minutes (10 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sautéed Ethiopian Berbere Chicken with Injera Crumbles?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep berbere spice blend from drying out.

Can I substitute ingredients in Sautéed Ethiopian Berbere Chicken with Injera Crumbles?

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 Ethiopian Berbere Chicken with Injera Crumbles 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 Ethiopian Berbere Chicken with Injera Crumbles?

Ethiopian african 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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