Print

Berbere Brown Sugar Chicken Recipe

Print Recipe

★★★★★

4.5 from 57 reviews

This Berbere Brown Sugar Chicken recipe features tender boneless, skinless chicken thighs cooked in a flavorful blend of berbere spice, sweet brown sugar, and bright orange juice. Sautéed with onions and garlic, and simmered in a savory chicken broth sauce, this dish offers a perfect balance of spice, sweetness, and citrusy tang. Serve it over cooked rice for a comforting and aromatic meal inspired by East African flavors.

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 & Aromatics

  • 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

Serving Suggestion

  • Cooked rice (optional), for serving

Instructions

  1. Season the Chicken: Season both sides of the chicken thighs with kosher salt and black pepper. Set aside to allow the seasoning to penetrate the meat.
  2. Brown the Chicken: Heat a large skillet over medium-high heat. Once hot, add the olive oil or ghee, then place the chicken in the skillet in a single layer. Cook for 4 to 5 minutes without moving until the bottom is golden brown. Flip and cook for 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 thinly sliced garlic to the skillet. Cook while stirring occasionally for about 3 minutes until softened and fragrant. Add the berbere spice and dried oregano, and sprinkle lightly with salt. Stir continuously for about a minute, ensuring the spices release their aroma without burning.
  4. Create the Sauce: Pour in the chicken broth, scraping the bottom of the pan to incorporate any browned bits. Add the freshly squeezed orange juice and brown sugar, stirring until the sugar is completely dissolved. Taste and adjust salt if necessary. Nestle the browned chicken and any accumulated juices back into the skillet, submerging it in the sauce.
  5. Simmer and Finish: Let the chicken simmer gently for 15 minutes over medium-low heat. Turn the pieces occasionally to ensure even cooking and flavor absorption. The chicken should become tender and fully cooked, and the sauce should reduce by about half, thickening slightly. Serve hot over cooked rice if desired.

Notes

  • For deeper flavor, marinate the chicken in salt, pepper, and half the berbere spice for 30 minutes before cooking.
  • Adjust the level of berbere spice based on your spice preference—start with less if you are sensitive to heat.
  • Using ghee instead of olive oil will add a richer, buttery flavor to the dish.
  • Leftover sauce can be used as a flavorful topping for roasted vegetables or grilled meats.
  • To make this dish gluten-free, ensure your chicken broth and berbere spice blend do not contain any gluten additives.

Keywords: Berbere Chicken, Brown Sugar Chicken, Spicy Chicken Thighs, Ethiopian Inspired Chicken, One Pan Chicken, Orange Juice Chicken

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