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Berbere Brown Sugar Chicken Recipe

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★★★★★

4.5 from 51 reviews

This Berbere Brown Sugar Chicken recipe features tender boneless, skinless chicken thighs infused with the rich and aromatic Ethiopian berbere spice blend. The chicken is seared to a golden brown, then simmered in a flavorful sauce of garlic, red onion, chicken broth, fresh orange juice, and brown sugar, resulting in a perfect balance of spicy, sweet, and savory notes. Served over cooked rice, this dish offers a vibrant and hearty meal that is both comforting and exotic.

Ingredients

Scale

Chicken and Seasoning

  • 1 ½ pounds boneless, skinless chicken thighs
  • Kosher salt, to taste
  • Black pepper, to taste

Sauce and Aromatics

  • 2 tablespoons olive oil or ghee
  • 1 large red onion, finely chopped
  • 4 garlic cloves, thinly sliced
  • 2 tablespoons berbere spice
  • ½ teaspoon dried oregano
  • 1 cup chicken broth
  • 1 large orange, juiced (about ⅓ cup)
  • 1 tablespoon brown sugar

For Serving

  • Cooked rice (optional)

Instructions

  1. Season the chicken: Pat the chicken thighs dry and season both sides generously with kosher salt and black pepper. Set aside while you prepare the sauce ingredients.
  2. Sear the chicken: Heat a large skillet over medium-high heat. Once hot, add the olive oil or ghee. Place the chicken thighs in a single layer in the skillet and cook for 4 to 5 minutes until the bottoms are golden brown. Flip the chicken and cook for another 3 minutes. Remove the chicken from the skillet and set aside on a plate.
  3. Sauté aromatics and spices: Reduce the heat to medium. Add the finely chopped red onion and thinly sliced garlic to the skillet. Cook while stirring occasionally until softened and translucent, about 3 minutes. Add the berbere spice and dried oregano, then season lightly with salt. Stir continuously to release the spices’ aromas but be careful not to burn them.
  4. Deglaze and build the sauce: Pour in the chicken broth, scraping the bottom of the skillet to loosen any browned bits. Add the fresh orange juice and brown sugar, stirring until the sugar dissolves completely. Taste and adjust salt as needed.
  5. Simmer the chicken: Return the seared chicken and any accumulated juices back to the skillet, nestling the pieces into the sauce. Cover partially and let it simmer for about 15 minutes, turning the chicken occasionally. Continue until the chicken is cooked through, tender, and the sauce has reduced by about half, thickening slightly.
  6. Serve: Plate the chicken and spoon the rich sauce over cooked rice if desired for a complete, satisfying meal.

Notes

  • For a richer flavor, use ghee instead of olive oil for searing the chicken.
  • Berbere spice can vary in heat; adjust the quantity to suit your spice tolerance.
  • Ensure the chicken cooks thoroughly by checking that juices run clear or using a meat thermometer to reach 165°F (74°C).
  • Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
  • Serve with a side of steamed vegetables or a fresh salad to balance the rich flavors.

Keywords: Berbere chicken, brown sugar chicken, Ethiopian spice chicken, spicy chicken thighs, one-pan chicken recipe, easy chicken dinner, chicken with orange sauce

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