Sautéed Ethiopian Spiced Chicken with Red Onion Berbere Sauce

By AislePrompt Editorial · Published 2026-06-30 · Updated 2026-06-30

Quick sautéed chicken pieces coated in berbere spice and served with a richly reduced red onion and garlic sauce, perfect for a flavorful weeknight meal. This Ethiopian-inspired curry recipe, ready in about 35 minutes, pairs chicken breast, berbere spice, red onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 3, 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 pound, cut into 1-inch strips chicken breast
• 1.5 tablespoons berbere spice
• 2 large, thinly sliced red onion
• 3, minced garlic cloves
• 1 teaspoon grated ginger
• 3 tablespoons olive oil
• 1 tablespoon tomato paste
• 1/4 cup water
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper

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

Instructions

1. Step 1: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Toss 1 pound chicken breast strips with 1.5 tablespoons berbere spice and 1/2 teaspoon salt, then add to the skillet. Sauté for 6-7 minutes until browned and cooked through, then remove chicken and set aside.
2. Step 2: In the same skillet, add remaining 1 tablespoon olive oil and 2 large thinly sliced red onions. Sauté over medium heat for 8-10 minutes until onions are soft and caramelized.
3. Step 3: Stir in 3 minced garlic cloves, 1 teaspoon grated ginger, and 1 tablespoon tomato paste. Cook for 2 minutes until the tomato paste darkens and the mixture is fragrant.
4. Step 4: Add 1/4 cup water, 1/4 teaspoon black pepper, and remaining 1/4 teaspoon salt. Simmer the sauce for 5 minutes until it thickens and coats the back of a spoon.
5. Step 5: Return the cooked chicken to the skillet and toss to coat with the sauce evenly. Cook for another 2 minutes to meld flavors before serving.