Ingredients

1 1/2 pounds boneless, skinless chicken thighs

Kosher salt and black pepper

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

Cooked rice (optional), for serving

Instructions

Step 1: Season both sides of the chicken thighs with kosher salt and black pepper. Set aside.

Step 2: Heat a large skillet over medium-high heat. Add the olive oil or ghee once hot. Place the chicken thighs in a single layer and cook for 4 to 5 minutes until golden brown on the bottom. Flip and cook for another 3 minutes. Remove the chicken and set aside on a plate.

Step 3: Reduce the heat to medium. Add the chopped onion and sliced garlic to the same skillet and cook, stirring occasionally, until softened, about 3 minutes.

Step 4: Stir in the berbere spice and dried oregano. Lightly season with salt. Cook, stirring, until the spices become fragrant—be careful not to burn them.

Step 5: Pour in the chicken broth, scraping the bottom of the skillet to loosen any browned bits. Add the orange juice and brown sugar, stirring until the sugar dissolves. Taste and adjust salt as needed.

Step 6: Return the chicken and its juices to the skillet, nestling it into the sauce. Simmer gently for 15 minutes, turning the chicken occasionally, until it’s cooked through and tender and the sauce has thickened and reduced by half.

Step 7: Serve hot, spooning the sauce over cooked rice if desired.

Tips & Variations

If you don’t have berbere spice, substitute with a mixture of smoked paprika, cayenne, ground coriander, cumin, and cinnamon.

Use ghee instead of olive oil for a richer, buttery flavor that complements the spices.

For extra depth, add a splash of red wine or a teaspoon of tomato paste when adding the broth.

Leftover chicken can be shredded and used as a flavorful filling for wraps or salads.

FAQs

What is berbere spice?

Berbere is a traditional Ethiopian spice blend typically made from chili peppers, garlic, ginger, basil, korarima, rue, ajwain, nigella, and fenugreek. It has a warm, spicy, and aromatic flavor that adds depth and heat to dishes.

Can I use chicken breasts instead of thighs?

Yes, you can substitute boneless, skinless chicken breasts, but since they cook faster and tend to be leaner, reduce the simmering time to avoid drying out the meat. Watch closely to ensure they remain tender.