Ethiopian-Inspired Steamed Chicken and Vegetable Skillet
A wholesome Ethiopian-inspired skillet supper featuring tender steamed chicken combined with a medley of seasonal vegetables, infused with traditional spices like berbere and mitmita. This recipe celebrates familiar cooking methods with a healthy twist, offering a balanced and fragrant weeknight meal.
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Overview
This Ethiopian-inspired steamed chicken and vegetable skillet offers a balanced and fragrant one-pan meal, perfectly suited for a healthy weeknight dinner. The combination of traditional spices like berbere and mitmita with seasonal vegetables delivers authentic flavors in a wholesome, nutritious dish.
Why you’ll love it
- Uses a healthy steaming method that keeps chicken juicy and tender.
- Incorporates vibrant Ethiopian spices for a fragrant and warming flavor profile.
- Easy one-skillet preparation minimizes cleanup.
- Flexible to use whatever seasonal vegetables you have on hand.
Ingredient notes
Berbere is a key Ethiopian spice blend characterized by warming chiles, garlic, and aromatic spices — available in specialty stores or online. Mitmita is a hot chili powder from Ethiopia, adding an extra kick; adjust to taste or substitute with cayenne pepper. Use skinless, boneless chicken thighs to ensure tenderness and quick steaming. Seasonal vegetables such as carrots, green beans, and bell peppers add color, texture, and nutrition. Fresh garlic and ginger build depth of flavor, while lemon juice and fresh herbs brighten the dish.
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Serving & storage
Serve this skillet supper hot, ideally over injera bread, rice, or couscous. Leftovers can be cooled to room temperature, stored in an airtight container, and refrigerated for up to 3 days. Reheat gently to avoid drying out the chicken. This dish also freezes well for up to 1 month; thaw overnight in the refrigerator before reheating.
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Chef tips
- Marinate the chicken for longer (up to 1 hour) if time allows to deepen the flavors.
- If you prefer milder heat, reduce or omit the mitmita.
- Use a heavy, well-fitting lid to ensure efficient steaming inside the skillet.
- Check chicken doneness with a meat thermometer to ensure food safety.
- Feel free to substitute seasonal vegetables you enjoy or have on hand.
Ingredients
- 600 g (1.3 lbs)skinless, boneless chicken thighs, cut into bite-sized pieces
- 1 tablespoonberbere spice mix
- ½ teaspoonmitmita (Ethiopian chili powder) or cayenne pepper, adjust to taste
- 2 tablespoonsvegetable oil or olive oil
- 3 clovesgarlic, minced
- 1 inch (2.5 cm)fresh ginger, minced
- 1 mediumonion, sliced thin
- 2 mediumcarrots, sliced diagonally
- 150 g (5 oz)green beans, trimmed and halved
- 1 mediumred bell pepper, sliced
- 120 ml (½ cup)low-sodium chicken broth or water
- 1 tablespoonlemon juice, freshly squeezed
- Saltto taste
- Fresh cilantro or parsleyfor garnish
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Equipment
- large heavy skillet with lid
- cutting board
- sharp knife
- measuring spoons and cups
- wooden spoon or spatula
Nutrition per serving
- Calories320
- Protein35 g
- Carbs15 g
- Fat12 g
Step-by-step
Step 1
In a bowl, toss the chicken pieces with berbere spice, mitmita, and a pinch of salt. Set aside to marinate for 10 minutes.Step 2
Heat the oil in a large heavy skillet over medium heat. Add the sliced onions, minced garlic, and ginger; sauté gently until onions are translucent and fragrant, about 5 minutes.Step 3
Add the marinated chicken pieces to the skillet and brown lightly on all sides, stirring occasionally, about 5 minutes.Step 4
Add the sliced carrots, green beans, and bell pepper to the skillet. Pour in the chicken broth or water, then cover the skillet with a lid to trap steam.Step 5
Reduce the heat to low and steam the chicken and vegetables together until the chicken is cooked through (internal temperature reaches 74°C/165°F) and vegetables are tender, approximately 15 minutes.Step 6
Remove the lid, stir in fresh lemon juice, adjust salt to taste, and cook uncovered for another 2 minutes to evaporate excess liquid if needed.Step 7
Turn off the heat and garnish the skillet with chopped fresh cilantro or parsley before serving.
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