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Berbere Brown Sugar Chicken Recipe

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★★★★★

4.8 from 740 reviews

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.

Ingredients

Scale

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

Find it online: https://thefoodrecipe.com/berbere-brown-sugar-chicken-recipe/