Warm, aromatic and deeply comforting, this Ethiopian-inspired chicken dish lets Berbere Spice Blend flavour both the crisp skin and rich tomato sauce. Ajwain, cardamom, cloves, cumin, fenugreek and ginger create real depth behind the chilli warmth.

🥣 Ingredients

• 6 bone-in, skin-on chicken thighs
• 2 tbsp Berbere Spice Blend
• 2 tbsp olive oil
• 2 red onions, sliced
• 3 garlic cloves, crushed
• 2 tbsp tomato purée
• 2 x 400g tins chopped tomatoes
• 250ml chicken stock
• 1 lemon
• Fresh coriander or parsley, optional

👩‍🍳 Instructions

1. Heat the oven to 200°C/180°C fan/gas 6. Rub the chicken with 1 tbsp seasoning.
2. Brown the chicken skin-side down in 1 tbsp oil for 6–8 minutes, then set aside.
3. Cook the onions in the remaining oil for 8 minutes. Stir in garlic, tomato purée and remaining seasoning for 1 minute.
4. Add tomatoes and stock, return the chicken skin-side up and bake uncovered for 35–40 minutes until it reaches 75°C.
5. Finish with lemon juice and herbs. Taste before adding salt because the blend contains sea salt.

⏱️ Timings

• Prep: 15 minutes
• Cook: 55 minutes
• Serves: 4–6

🍽️ Serving Suggestions

Serve with rice, couscous or warm flatbread and cooling yoghurt.

💚 Why This Recipe Works

Browning gives the chicken texture while gentle oven cooking concentrates the tomato, onion and aromatic spices.

🌶️ Try It With

Add extra earthiness with Ground Cumin or brightness with Ground Coriander.

🍽️ More Recipes Using Berbere

• Berbere Prawns with Coconut Rice
• Berbere Roasted Sweet Potatoes & Chickpeas
• Berbere Lamb Meatballs with Herby Couscous
• Berbere Red Lentil & Spinach Stew
• Ethiopian-Inspired Berbere Beef Tibs with Peppers

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