Berbere Brown Sugar Chicken
Updated July 1, 2025
- Total Time
- 45 minutes
- Prep Time
- 10 minutes
- Cook Time
- 35 minutes
- Rating
- Comments
- Read comments
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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
Trying this for dinner. Couple of notes I’d like to add. I had an old of Penzeys Berbere seasoning. It’s literally a couple years old, and you know how spices fade. So I’m like, I’ll use it all. Which is literally not even much more than it calls for in the recipe. PRO TIP. DO NOT DECIDE TO SMELL IF ITS STILL OKAY, AND HOOVE THAT UP YOU NOSE, THEN COUGH AND SPRAY IT UP INTO YOUR EYEBALLS. NOT RECOMMENDED . It is still. FINE. potent. Recipe is so good. Make that rice. I needed it.
@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.
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
Yes the berbere spice was spicy. Next time I would use less, maybe 1.5 tbsp but overall very tasty. I served it with pearl couscous.
This is one of our favorite recipes and I make it often. Neither my husband or I can handle much heat so I only use 1/2 a teaspoon of the Berbere: otherwise our eyes are streaming and our mouths are aflame. Despite that we love the flavor of Berebere—bought from Penzys .com. Otherwise I make it as written.
I got my berbere spice from World Market. Honestly very good and keeps fresh a long time. I make misir wot quite often so I always try to have berbere seasoning on hand. Ghee is a non-negotiable.