Berbere Brown Sugar Chicken Recipe

Introduction

Berbere Brown Sugar Chicken is a flavorful dish that combines the warmth of Ethiopian spices with a touch of sweetness. Tender chicken thighs are simmered in a vibrant sauce made with berbere spice, orange juice, and brown sugar, making it a perfect weeknight meal.

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

1. Step 1: Season both sides of the chicken pieces with salt and pepper. Set aside.
2. Step 2: Heat a large skillet over medium-high heat. 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.
3. 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 the spices are fragrant, being careful not to burn them.
4. 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 salt to taste, then return the chicken and its juices to the pan, nestling it into the sauce.
5. Step 5: Simmer for another 15 minutes, turning the chicken occasionally, until the chicken is tender, cooked through, and the sauce has reduced by half. Serve over rice if desired.

Tips & Variations

• For a richer flavor, use ghee instead of olive oil.
• Adjust the amount of berbere spice according to your heat preference.
• If berbere spice isn’t available, substitute with a mix of smoked paprika, cayenne, garlic powder, and ground coriander.
• Adding a handful of chopped fresh cilantro or parsley before serving adds freshness.

Storage

Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. The sauce may thicken when chilled; add a splash of water or broth when reheating if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

What is berbere spice?

Berbere is a traditional Ethiopian spice blend that typically includes chili peppers, garlic, ginger, basil, and other spices, giving dishes a warm, spicy, and slightly smoky flavor.

Can I use chicken breasts instead of thighs?

Yes, but chicken thighs remain juicier and more tender in this recipe. If using breasts, watch cooking time carefully to avoid drying out the meat.

Berbere Brown Sugar Chicken Recipe

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This Berbere Brown Sugar Chicken features tender, boneless chicken thighs cooked in a fragrant and slightly sweet berbere spice sauce with hints of orange juice and brown sugar. The dish is made on the stovetop, resulting in a rich, flavorful sauce perfect for serving over rice.

• Author: Elena
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Ethiopian-inspired

Ingredients

Scale 1x2x3x

Chicken

• 1 1/2 pounds boneless, skinless chicken thighs
• Kosher salt and black pepper, to taste

Sauce

• 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

For Serving (Optional)

• Cooked rice

Instructions

1. 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.
2. Brown the Chicken: Heat a large skillet over medium-high heat. Once hot, add 2 tablespoons of olive oil or ghee. Place chicken thighs in a single layer and cook for 4 to 5 minutes until the bottom is golden brown. Flip and cook an additional 3 minutes. Remove the chicken from the skillet and set aside on a plate.
3. Sauté Aromatics: Reduce the heat to medium. Add the finely chopped red onion and sliced garlic to the same skillet. Cook, stirring occasionally, until they soften and become fragrant, about 3 minutes. Add 2 tablespoons of berbere spice and 1/2 teaspoon dried oregano. Lightly season with salt. Stir continuously to release the spices’ aroma but avoid burning.
4. Add Liquids and Sugar: Pour in 1 cup chicken broth, scraping the skillet’s bottom to loosen any browned bits. Add the juice of one large orange (around 1/3 cup) and 1 tablespoon of brown sugar. Stir until the sugar dissolves completely. Taste and adjust salt if necessary.
5. Simmer the Chicken: Return the browned chicken along with any collected juices back into the skillet. Nestle the pieces into the sauce. Simmer on medium-low heat for 15 minutes, turning the chicken occasionally. This allows the chicken to cook through, become tender, and the sauce to reduce by half, concentrating the flavors.
6. Serve: Serve the berbere brown sugar chicken hot over cooked rice, if desired, to soak up the delicious sauce.

Notes

• Berbere spice is a traditional Ethiopian blend; it can be found in specialty stores or online.
• You can substitute ghee for olive oil for a richer flavor.
• Adjust the amount of brown sugar for a more or less sweet sauce according to preference.
• Chicken thighs provide juicy and flavorful results but chicken breasts can be used; reduce cooking time accordingly to avoid drying out.
• Serve with steamed or roasted vegetables alongside the rice for a complete meal.

Keywords: Berbere Chicken, Brown Sugar Chicken, Ethiopian Spiced Chicken, One Pan Chicken, Chicken Thigh Recipe