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A vibrant image showcases delicious Ethiopian Berbere Chicken, highlighting its rich red color from the spice blend.

Best Ethiopian Berbere Chicken

This recipe delivers authentic Berbere chicken flavor with readily available ingredients and clear instructions. The key is balancing the heat and layering flavors by searing the chicken, sautéing aromatics, and simmering in a rich, complex sauce.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4
Course: Main Course
Cuisine: Ethiopian
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons smoked paprika
  • 1 tablespoon cayenne pepper
  • 1 tablespoon ground ginger
  • 1 tablespoon garlic powder
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 pounds boneless, skinless chicken thighs
  • 2 tablespoons vegetable oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 cup chicken broth
  • 1/4 cup red wine
  • 2 tablespoons tomato paste
  • 1 tablespoon Berbere spice blend
  • 1 teaspoon brown sugar
  • Salt to taste
  • Pepper to taste
  • Chopped cilantro, for garnish

Equipment

  • small bowl
  • Large pot or Dutch oven
  • Measuring spoons
  • Measuring cups
  • knife
  • cutting board
  • Stirring spoon or spatula

Method
 

  1. Prepare the Berbere Spice Blend: In a small bowl, combine smoked paprika, cayenne pepper, ground ginger, garlic powder, ground coriander, ground cumin, ground cardamom, ground cinnamon, ground cloves, ground nutmeg, salt, and black pepper. Mix well and set aside.
  2. Sear the Chicken: Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Season the chicken with salt and pepper. Sear the chicken on all sides until browned, about 3-4 minutes per side. Remove the chicken from the pot and set aside.
  3. Sauté Aromatics: Add the chopped onion to the pot and cook until softened and translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
  4. Build the Sauce: Stir in the diced tomatoes, chicken broth, red wine, tomato paste, and Berbere spice blend. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pot.
  5. Simmer the Chicken: Return the chicken to the pot. Reduce the heat to low, cover, and simmer for 30-40 minutes, or until the chicken is cooked through and tender. If the sauce becomes too thick, add a little more chicken broth.
  6. Adjust Seasoning: Taste and adjust the seasoning as needed. Add brown sugar if the sauce is too acidic.
  7. Serve: Garnish with chopped cilantro and serve hot with injera bread or rice.

Notes

For a more intense flavor, toast the spices before grinding and combining them for the Berbere spice blend. You can adjust the amount of cayenne pepper to control the spice level. Store leftovers in an airtight container in the refrigerator for up to 3 days.