Berbere Brown Sugar Chicken Recipe
Berbere Brown Sugar Chicken is a flavorful, aromatic dish featuring tender boneless chicken thighs cooked in a spiced sauce made from berbere spice, garlic, onions, and a hint of sweetness from brown sugar and orange juice. Perfectly caramelized and simmered to develop rich flavors, this skillet meal pairs beautifully with steamed rice for a satisfying and comforting dinner.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Ethiopian-inspired
- Diet: Halal
Ingredients
Scale
Chicken
- 1 1/2 pounds boneless, skinless chicken thighs
- Kosher salt and black pepper, to taste
Sauce & Seasoning
- 2 tablespoons olive oil or ghee
- 1 large red onion, finely chopped
- 4 garlic cloves, thinly sliced
- 2 tablespoons berbere spice
- 1/2 teaspoon dried oregano
- 1 cup chicken broth
- 1 large orange, juiced (about 1/3 cup)
- 1 tablespoon brown sugar
Serving
- Cooked rice (optional), for serving
Instructions
- Season Chicken: Season both sides of the chicken thighs with kosher salt and black pepper evenly. Set aside while you prepare the other ingredients.
- Sear Chicken: Heat a large skillet over medium-high heat. Add olive oil or ghee and let it warm until shimmering. Place the chicken thighs in a single layer and cook for 4 to 5 minutes until the bottoms are golden brown. Flip and cook for an additional 3 minutes. Remove the chicken from the skillet and set aside on a plate.
- Sauté Aromatics: Reduce the heat to medium and add the finely chopped red onion and sliced garlic to the same skillet. Cook, stirring occasionally, for about 3 minutes until softened and fragrant. Add the berbere spice and dried oregano, then lightly season with salt. Stir continuously to toast the spices without burning.
- Deglaze & Simmer Sauce: Pour in the chicken broth, scraping the skillet’s bottom to release any browned bits. Add the fresh orange juice and brown sugar, stirring until the sugar dissolves completely. Taste and adjust salt if needed. Return the seared chicken along with any accumulated juices back into the skillet, nestling the pieces into the sauce.
- Cook Through & Reduce Sauce: Allow the chicken to simmer gently for about 15 minutes, turning occasionally. The chicken should become tender and cooked through, while the sauce thickens and reduces by half, intensifying its flavors.
- Serve: Serve the berbere brown sugar chicken hot over cooked rice for a complete and satisfying meal.
Notes
- Berbere spice blend can vary; adjust quantity based on your spice tolerance.
- If you prefer a more caramelized flavor, brown the chicken a little longer before simmering.
- Use ghee instead of olive oil for a richer, more authentic flavor.
- Leftovers keep well refrigerated for up to 3 days and can be reheated gently on the stovetop.
- For a gluten-free version, ensure the chicken broth is gluten-free.
Keywords: berbere chicken, brown sugar chicken, spicy chicken recipe, stovetop chicken, Ethiopian spice chicken, easy dinner, one pan chicken
Find it online: https://recipeswithria.com/berbere-brown-sugar-chicken-recipe/
