Description

This Berbere Brown Sugar Chicken recipe combines the bold, spicy flavors of Ethiopian berbere spice with the sweetness of brown sugar and fresh orange juice, creating a deliciously balanced and aromatic dish. Tender chicken thighs are seared to golden perfection and simmered in a flavorful sauce made with red onions, garlic, and a fragrant blend of spices. Perfect served over rice for a hearty, comforting meal.

Ingredients

Scale

Chicken

1 1/2 pounds boneless, skinless chicken thighs
Kosher salt and black pepper, to taste
2 tablespoons olive oil or ghee

Sauce & Spices

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

To Serve

Cooked rice (optional)

Instructions

Season the Chicken: Season both sides of the chicken thighs generously with kosher salt and black pepper. Set aside to allow the seasoning to penetrate the meat.
Sear the Chicken: Heat a large skillet over medium-high heat. Once hot, add the olive oil or ghee. Arrange the chicken thighs in a single layer and cook for 4 to 5 minutes without moving them, allowing a golden crust to form on the bottom. Flip and cook for another 3 minutes. Remove the chicken from the skillet and set aside on a plate.
Sauté Aromatics: Reduce the heat to medium. Add the chopped red onion and sliced garlic to the same skillet. Cook while stirring occasionally until softened and translucent, about 3 minutes. Add the berbere spice and dried oregano, then lightly season with salt. Stir continuously to release the spices’ fragrance but be careful not to let them burn.
Create the Sauce: Pour in the chicken broth, scraping the bottom of the skillet to release any browned bits, which add rich flavor. Add the fresh orange juice and brown sugar, stirring until the sugar dissolves completely. Taste and adjust salt as needed.
Simmer the Chicken: Return the seared chicken thighs and any accumulated juices to the skillet, nestling them into the sauce. Simmer gently for about 15 minutes, occasionally turning the chicken, until it is fully cooked through, tender, and the sauce has thickened and reduced by half.
Serve: Serve the chicken hot, spooning the vibrant sauce over cooked rice if desired, for a satisfying complete meal.

Notes

For an extra depth of flavor, brown the chicken well but avoid overcrowding the pan to ensure proper searing.
Berbere spice is a blend of chili peppers, garlic, ginger, basil, and other warm spices commonly used in Ethiopian cuisine; it can be found in specialty spice shops or online.
If you prefer a less spicy dish, reduce the amount of berbere spice.
Substitute chicken thighs with boneless skinless chicken breasts if preferred, but adjust cooking times accordingly to keep the meat tender.
Serve with steamed vegetables or a side salad for a balanced meal.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Stovetop
Cuisine: Ethiopian-inspired

Keywords: berbere chicken, brown sugar chicken, Ethiopian spice chicken, spicy chicken thighs, stovetop chicken recipe