Berbere Brown Sugar Chicken
Updated July 2, 2025
- Total Time
- 45 minutes
- Prep Time
- 10 minutes
- Cook Time
- 35 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 1½pounds boneless, skinless chicken thighs
- Kosher salt and black pepper
- 2tablespoons olive oil or ghee
- 1large red onion, finely chopped
- 4garlic cloves, thinly sliced
- 2tablespoons berbere spice (see Tip)
- ½teaspoon dried oregano
- 1cup chicken broth
- 1large orange, juiced (about ⅓ cup)
- 1tablespoon brown sugar
- Cooked rice (optional), for serving
Preparation
- Step 1
Season both sides of the chicken pieces with salt and pepper. Set aside.
- Step 2
Heat a large skillet over medium-high. Once hot, add the olive oil and place the chicken in the skillet in a single layer. Cook for 4 to 5 minutes, until golden brown on the bottom. Turn the chicken and cook for another 3 minutes. Remove the chicken to a plate and set aside.
- Step 3
Lower the heat to medium. Add the onion and garlic to the same skillet. Cook, stirring occasionally, until softened, about 3 minutes. Add berbere spice and oregano, and lightly season with salt. Stir until spices are fragrant, making sure they don't burn.
- Step 4
Add the chicken broth, scraping up any browned bits from the bottom of the pan. Then add the orange juice and brown sugar, stirring until the sugar dissolves. Adjust the salt to taste, then return the chicken and its juices to the pan, nestling it into the sauce.
- Step 5
Simmer for another 15 minutes, turning the chicken occasionally, until the chicken is tender and cooked through and the sauce has reduced by half. Serve over rice if desired.
- Berbere is a savory, smoky spice blend commonly used in Ethiopian and Eritrean cuisine. It can be made up of nearly a dozen spices, including chile peppers, garlic, ginger, fenugreek and a variety of regional dried herbs and spices. It’s best to buy it from Ethiopian or Eritrean markets or spice merchants directly from their websites, but it is also available in many grocery stores.
Private Notes
Comments
@Sharon Bakes There are several Berbere spice blends listed with a simple internet search. Penzeys makes an excellent one, formerly called Berbere, now renamed Ethiopian-style Pepper Blend. It’s one of my go-too spice blends for everyday use.
New Yorkers in the know, know, about Kalustyan's. If they don't have it, you don't need it. And yes, they have berbere. They're located on Lexington between 28th and 29th.
I just prepared this and it was excellent. Five stars. BTW, I rarely give this rating. Comments.1. It is spicy. 2. The instructions were unclear. Simmer covered or uncovered. I simmered the meat covered which was the correct decision. 3. I purchased the berbere spice at Whole Foods. I have never cooked with this spice before, but I was pleased. Enjoy
Usually the calories in a meal are noted. I don’t see that with this recipe.
Love berbere, and Kiano uses it brilliantly here:smoky, bold, and perfectly balanced with the sweetness. Thank you for elevating this recipe!
The flavor was superb. My first time commenting. I simmered the chicken with the lid on half of the time. Will definitely be making again for dinner guests.