This one skillet Berbere chicken with fire-roasted tomatoes, peppers, and kale features a flavourful Ethiopian spice blend. Everything is cooked in one skillet, making it the perfect low-fuss meal. Top the skillet chicken with feta and olives, and serve over rice or millet, for the perfect supper!
I love a good one skillet meal!
Can you believe that it was not until my 26th year that I made this realization?
I shared a couple in 2021: This One Skillet Creamy Orzo with Sun-Dried Tomatoes and Tofu, and this Fall Harvest Chicken and Rice.
This one skillet chicken dinner is very simple, but the homemade Berbere spice blend makes it special and a little bit different from your typical chicken dinner. It’s the perfect cozy February meal!
ingredients and notes
Here are the ingredients that you’ll need to make this one skillet Berbere chicken!
Extra-virgin olive oil: For searing the chicken and sautéing the veggies.
Chicken: You can use boneless, skinless chicken breasts or thighs.
Onion, garlic, and red bell pepper.
Tomato paste.
Berbere spices: Cayenne, paprika, cinnamon, cardamom, coriander, cloves, cumin, thyme, nutmeg, and turmeric.
Salt and pepper: For obvious reasons.
Canned fire-roasted diced tomatoes.
Kale or spinach.
Honey: I find that adding a spoonful of honey at the end really helps to balance the flavours!
Want to save this post?
Want to save this? Enter your email address below and we'll send it directly to your inbox. Plus you'll receive great new recipes, workouts, and inspiration for a happier, healthier life every week!
Garnishes: I like to garnish the skillet with olives, feta, cilantro, and pomegranate arils.
step by step instructions
- Grab your best large, heavy bottomed skillet (I love cast iron for this type of recipe) and add a tablespoon of oil. Warm over medium heat until it shimmers. Add the chicken and sear for 5 minutes per side. Transfer onto a plate. (It’s only partially cooked at this point, but not to worry- it will go back into the skillet to finish cooking afterwards.)
- Add the remaining 2 tablespoons of oil to the skillet and warm over medium heat. Add the onion, garlic, and red pepper. Cook, stirring occasionally, for five minutes.
- Meanwhile, mix all of the spices together in a small dish. Add the spice mix to the onions, garlic, and red pepper in the skillet. Add the salt and pepper. Stir to coat and cook for two more minutes.
- Next, stir in the tomato paste and diced tomatoes. Return the chicken to the skillet. Simmer over medium-low heat until the chicken is cooked through, 15-20 minutes. Stir in the honey or kale.
- Garnish with feta, olives, cilantro, pickled onion (optional), and pomegranate.
- Serve over cooked rice or millet.
- Enjoy!
why this recipe is good for you
Onions and garlic are full of antibacterial and antiviral properties.
Red peppers are rich in vitamin C, and cooking them increases the bioavailability of this vitamin!
Spices in the Berbere mix (including turmeric, cumin, and cayenne) have a plethora of health benefits, including antiviral, anti-inflammatory, anti-cancer, and metabolism-boosting properties.
Chicken is a great source of complete protein, zinc, and vitamin B12.
more healthy chicken recipes
- Festive Salsa Verde Chicken Enchiladas with Squash and Brussels Sprouts
- Creamy Chicken Pesto Tortellini Soup
- Fall Harvest One Skillet Chicken and Rice
- Chicken Tahini Kale Caesar salad With Roasted Sweet Potatoes
I hope that you love this one skillet Berbere chicken! If you make it, let me know how you enjoyed it by leaving a comment and rating below this post. I really enjoy hearing from you and respond to all comments!
If you want to see more wholesome and feel good recipes, be sure to follow Up Beet Kitchen on Instagram, Facebook, and Pinterest!
Enjoy!
Print
One Skillet Berbere Chicken
- Total Time: 50 minutes
- Yield: 4–6 servings 1x
Description
One skillet Berbere chicken is the ultimate cozy and healthy winter meal.
Ingredients
- 3 tablespoons extra-virgin olive oil, divided
- 1 ½ lbs boneless, skinless chicken breasts or thighs
- 1 medium yellow onion, diced
- 4 garlic cloves, minced
- 1 red bell pepper, seeded and diced
- ¼ teaspoon cayenne (I usually use at least ½ teaspoon)
- 1 teaspoon paprika
- 1 teaspoon cinnamon
- ¼ teaspoon cardamom
- ½ teaspoon coriander
- ⅛ teaspoon cloves
- 2 teaspoons cumin
- 1 teaspoon dried thyme
- ¼ teaspoon nutmeg
- 1 teaspoon turmeric
- ¾ teaspoon sea salt
- 20 twists black pepper
- 2 tablespoons tomato paste
- 28 oz can of fire-roasted diced tomatoes
- 4 cups chopped kale or spinach
- 1 tablespoon honey
- Cooked white rice or millet, for serving
- Pomegranate arils, olives, feta, cilantro, and pickled onions, for garnish
Instructions
- Grab your best large, heavy bottomed skillet (I love cast iron for this type of recipe) and add a tablespoon of oil. Warm over medium heat until it shimmers. Add the chicken and sear for 5 minutes per side. Transfer onto a plate. (It’s only partially cooked at this point, but not to worry- it will go back into the skillet to finish cooking afterwards.)
- Add the remaining 2 tablespoons of oil to the skillet and warm over medium heat. Add the onion, garlic, and red pepper. Cook, stirring occasionally, for five minutes.
- Meanwhile, mix all of the spices together in a small dish. Add the spice mix to the onions, garlic, and red pepper in the skillet. Add the salt and pepper. Stir to coat and cook for two more minutes.
- Next, stir in the tomato paste and diced tomatoes. Return the chicken to the skillet. Loosely cover with the lid and simmer over medium-low heat until the chicken is cooked through, 15-20 minutes. Stir in the honey or kale.
- Garnish with feta, olives, cilantro, pickled onion (optional), and pomegranate.
- Serve over cooked rice or millet.
- Enjoy!
Notes
Nutritional information includes six servings of white rice.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Cuisine: North African
Leave a Comment