Introduction

Berbere Brown Sugar Chicken is a vibrant and flavorful dish that combines the warm, spicy notes of berbere seasoning with a touch of sweetness from brown sugar and fresh orange juice. This recipe highlights tender chicken thighs simmered in a fragrant sauce, perfect for a comforting weeknight meal.

Berbere Brown Sugar Chicken Recipe - Recipe Image

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

Step 1: Season both sides of the chicken thighs with kosher salt and black pepper. Set them aside while you prepare the other ingredients.
Step 2: Heat a large skillet over medium-high heat. Add the olive oil or ghee once hot, then place the chicken thighs in a single layer. Cook for 4 to 5 minutes until the bottom is golden brown. Flip and cook for another 3 minutes, then remove the chicken to a plate and set aside.
Step 3: Lower the heat to medium. Add the chopped red onion and sliced garlic to the skillet. Cook, stirring occasionally, until softened, about 3 minutes.
Step 4: Stir in the berbere spice, dried oregano, and a light seasoning of salt. Cook briefly until the spices become fragrant, being careful not to burn them.
Step 5: Pour in the chicken broth, scraping up any browned bits from the bottom of the pan for extra flavor. Add the orange juice and brown sugar, stirring until the sugar dissolves. Adjust salt to taste.
Step 6: Return the chicken and any accumulated juices to the skillet, nestling the pieces into the sauce. Simmer gently for about 15 minutes, turning the chicken occasionally, until it is tender, cooked through, and the sauce has reduced by half.
Step 7: Serve the chicken and sauce over cooked rice if desired, for a complete and satisfying meal.

Tips & Variations

Use ghee instead of olive oil for a richer, nuttier flavor that complements the berbere spices.
If you don’t have berbere spice on hand, try a blend of smoked paprika, cayenne, coriander, cinnamon, and fenugreek as a substitute.
For added depth, consider garnishing with fresh cilantro or a squeeze of lime before serving.
Chicken breasts can be used if preferred, but cooking time may be slightly shorter to prevent drying out.

Storage

Store leftover Berbere Brown Sugar Chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave until warmed through, adding a splash of water or broth if the sauce thickens too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

What is berbere spice?

Berbere is a traditional Ethiopian spice blend made from chili peppers, garlic, ginger, coriander, cinnamon, and other warming spices. It adds a complex, spicy flavor that’s both bold and aromatic.

Can I make this recipe gluten-free?

Yes, this recipe is naturally gluten-free as long as your chicken broth does not contain any gluten additives. Always check labels to be sure.

Berbere Brown Sugar Chicken Recipe

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★★★★★

4.9 from 85 reviews

Berbere Brown Sugar Chicken is a flavorful and aromatic dish featuring tender boneless chicken thighs cooked in a rich sauce of berbere spice, brown sugar, and fresh orange juice. This skillet recipe combines savory, sweet, and spicy elements for a delicious meal that pairs perfectly with rice.

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

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

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

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.
Sear the chicken: Heat a large skillet over medium-high heat. Once hot, add the olive oil or ghee. Place the chicken in a single layer and cook for 4 to 5 minutes until the bottoms are golden brown. Flip the chicken and cook for an additional 3 minutes. Remove the chicken from the skillet and set aside on a plate.
Sauté aromatics: Reduce the heat to medium. Add the finely chopped red onion and sliced garlic to the same skillet. Cook, stirring occasionally, for about 3 minutes until softened and fragrant.
Add spices and deglaze: Stir in the berbere spice and dried oregano. Lightly season with salt and continue stirring until the spices release their aroma but do not burn. Pour in the chicken broth, scraping the bottom of the pan to loosen browned bits. Add the fresh orange juice and brown sugar, stirring to dissolve the sugar completely. Adjust the salt as needed.
Simmer the chicken in sauce: Return the seared chicken along with any accumulated juices back to the skillet, nestling the pieces into the sauce. Simmer over medium-low heat for 15 minutes, turning the chicken occasionally, until it’s cooked through, tender, and the sauce has reduced by half.
Serve: Serve the Berbere Brown Sugar Chicken hot, spooning the rich sauce over the chicken. Optionally, serve with cooked rice to soak up the flavorful sauce.

Notes

For more depth, use ghee instead of olive oil for a richer flavor.
Adjust the amount of berbere spice to control the heat level.
Using fresh orange juice is key for a bright citrus note; bottled juice may alter the flavor.
Chicken thighs are preferred for their tenderness and moisture retention during simmering.
Ensure not to burn the spices by stirring continuously when adding them to the hot pan.
This dish pairs well with steamed jasmine or basmati rice.

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