Poached Berbere Chicken Skillet
A flavorful Ethiopian-inspired skillet supper featuring tender chicken poached in a spiced berbere sauce with seasonal vegetables. This dish highlights familiar ingredients enhanced by traditional Ethiopian spices, offering a warm, aromatic meal perfect for weeknight dining.
Advert
Cook mode
Keep everything you need at arm’s reach - scaled servings, tidy checklists, and timers that stay on task.
Overview
This Poached Berbere Chicken Skillet offers a fragrant and warming meal inspired by Ethiopian flavors. Tender chicken thighs are gently poached in a richly spiced berbere sauce alongside a vibrant mix of seasonal vegetables. The one-pan method makes it ideal for busy weeknights while delivering layers of deep flavor and tender texture.
Why you’ll love it
Combining aromatic Ethiopian spices with easy cooking techniques, this dish is both exotic and accessible. The poaching method keeps chicken juicy and tender without extra fat, and the seasonal vegetables add freshness and color. It’s a comforting, wholesome skillet supper that’s perfect for family meals or entertaining.
Advert
Ingredient notes
Chicken thighs: Bone-in, skin-on thighs work best for moisture and flavor, but you can also use boneless.
Berbere spice blend: This is the core flavor—available at specialty markets or online. It includes chili, garlic, ginger, fenugreek, and other warming spices.
Seasonal vegetables: Feel free to substitute based on what’s fresh and available, such as bell peppers, zucchini, or green beans.
Chicken broth: Use low-sodium broth to control saltiness.
Always ensure chicken is cooked to a safe internal temperature of 75°C (165°F) before serving.
Serving & storage
Serve this skillet dish over fluffy rice, injera flatbread, or your favorite grain. Garnish with fresh herbs or a dollop of yogurt to balance the spices.
To store, cool completely, then refrigerate in an airtight container for up to 3 days. Reheat gently on the stovetop or microwave until steaming hot. This dish also freezes well for up to 2 months; thaw overnight in the fridge before reheating.
Advert
Chef tips
- Use a meat thermometer to ensure chicken reaches a safe internal temperature of 75°C (165°F).
- For extra richness, spoon some of the sauce and vegetables over cooked grains or injera flatbread.
- Leftover dish flavor improves after sitting for a few hours, making it great for next-day meals.
Ingredients
- 800 g (about 1.75 lb) bone-in, skin-on chicken thighschicken thighs
- 2 tablespoonsolive oil
- 1 medium onion, finely chopped (about 150 g)onion
- 3 cloves garlic, mincedgarlic
- 1 tablespoonfresh ginger, grated
- 2 tablespoonsberbere spice blend
- 1 red bell pepper, sliced (about 150 g)red bell pepper
- 150 g (about 1 cup) green beans, trimmed and halvedgreen beans
- 400 g (14 oz) canned diced tomatoes, with juicescanned diced tomatoes
- 250 ml (1 cup) low-sodium chicken brothchicken broth
- Salt and freshly ground black pepper, to tastesalt and pepper
- Fresh cilantro or parsley, for garnishfresh herbs
Advert
Equipment
- large oven-safe skillet with lid or deep sauté pan
- wooden spoon
- knife
- cutting board
- measuring spoons
- measuring cup
Nutrition per serving
- Calories420
- Protein38 g
- Carbs15 g
- Fat22 g
Step-by-step
Step 1
Season the chicken thighs with salt and black pepper on both sides.Step 2
Heat the olive oil in a large skillet over medium-high heat. Add the chicken thighs, skin side down, and sear until golden brown, about 5 minutes. Flip and cook for another 3 minutes. Remove chicken from skillet and set aside.Step 3
Reduce heat to medium. Add the chopped onion to the skillet and sauté until soft and translucent, about 5 minutes.Step 4
Add the minced garlic, grated ginger, and berbere spice blend to the onions. Stir continuously for 1-2 minutes until fragrant.Step 5
Add the sliced red bell pepper and green beans to the skillet. Stir to coat with the spices and cook for 3 minutes to soften slightly.Step 6
Pour in the canned diced tomatoes with their juices and the chicken broth. Stir well and bring the mixture to a gentle simmer.Step 7
Return the seared chicken thighs to the skillet, nestling them into the sauce skin side up. Cover the skillet with a lid and reduce the heat to low. Poach the chicken gently for 20 minutes, or until fully cooked (internal temperature reaches 75°C/165°F).Step 8
Remove the lid and increase heat to medium-high to simmer the sauce uncovered for 5 more minutes, allowing it to thicken slightly.Step 9
Taste the sauce and adjust seasoning with salt and pepper if needed. Garnish with fresh cilantro or parsley before serving.
Advert
Tags
Advert
Related recipes
Ethiopian Doro Wat-Inspired Poached Chicken Stew
A comforting and flavorful Ethiopian-inspired poached chicken stew featuring seasonal root vegetables and traditional spices, gently simmered to tender perfection. This recipe highlights poaching as a gentle cooking method, celebrating an authentic stew that honors Ethiopian culinary traditions while using accessible ingredients.
Ethiopian-Inspired Slow Braised Beef Tibs Grain Bowl
This hearty grain bowl features slow braised Ethiopian-style beef tibs infused with traditional spices, served over a bed of fluffy injera-inspired teff grains and topped with sautéed seasonal vegetables. It embraces slow braising as a comforting cooking method and highlights Ethiopian flavors without fusion elements, making it perfect for a wholesome weeknight meal.
Ethiopian-Inspired Stir-Fried Chicken with Seasonal Vegetables
A vibrant and flavorful stir-fry featuring tender chicken pieces quickly cooked with a medley of fresh, seasonal vegetables, inspired by traditional Ethiopian spices and flavors. This recipe offers a quick weeknight meal that showcases the rich spice heritage of Ethiopian cuisine while embracing the convenience of stir-frying.