Spiced Berbere Chicken with Sweet Potato Mash

By AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender chicken simmered in a rich berbere spice blend, served with creamy roasted sweet potatoes for balanced earthy sweetness. This Ethiopian-inspired chicken recipe, ready in about 70 minutes, pairs chicken thighs, berbere spice blend, sweet potatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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: 20 min Cook: 50 min Serves 4 Ethiopian cuisine 480 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

1.5 lbs chicken thighs
3 tbsp berbere spice blend
2 medium sweet potatoes
2 tbsp coconut oil
1 large, finely diced onion
4 cloves, minced garlic
2 tbsp tomato paste
1 cup vegetable broth
2 tbsp, chopped fresh cilantro

Nonstick skillets worth buying → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Preheat oven to 400°F. Toss 2 medium diced sweet potatoes with 1 tbsp coconut oil and roast for 25 minutes until fork-tender.
Step 2: Heat remaining 1 tbsp coconut oil in a large skillet over medium-high. Add 1 large diced onion and cook for 5 minutes until translucent, then add 4 minced garlic cloves and cook for 1 minute until fragrant.
Step 3: Stir in 3 tbsp berbere spice blend and 2 tbsp tomato paste, cooking for 2 minutes to toast the spices. Add 1.5 lbs chicken thighs, turning to coat evenly.
Step 4: Pour in 1 cup vegetable broth, bring to a simmer, then cover and reduce heat to low. Cook for 25 minutes until chicken is fully cooked and tender.
Step 5: Mash roasted sweet potatoes with 1/4 cup broth until smooth, then stir in 2 tbsp chopped cilantro. Serve chicken with sweet potato mash.