Sautéed Ethiopian Spiced Chicken with Red Onion Berbere Sauce

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

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 african-inspired curry ready in about 35 minutes blends tablespoons berbere spice, large, thinly sliced 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 320 calories and feeds 3, 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: 10 min Cook: 25 min Serves 3 African cuisine 320 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does Sautéed Ethiopian Spiced Chicken with Red Onion Berbere Sauce take to make?

Total time is about 35 minutes (10 min prep + 25 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Sautéed Ethiopian Spiced Chicken with Red Onion Berbere 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 Ethiopian Spiced Chicken with Red Onion Berbere 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 Ethiopian Spiced Chicken with Red Onion Berbere Sauce for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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 Spiced Chicken with Red Onion Berbere Sauce?

African 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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