Ethiopian Spiced Chicken with Onions and Mango
A quick weeknight skillet dinner with tender chicken, sweet mango, and caramelized onions, seasoned with a warm Ethiopian-inspired spice blend.
- Total time
- 35 min
- Servings
- 4
- Calories
- 420
- Protein
- 32g
Ingredients
- 1.5 lb chicken thighs
- 2 medium onion
- 1 large mango
- 1 medium tomato
- 2 tsp berbere spice
- 2 tbsp olive oil
- ½ cup plain yogurt
- ½ tsp salt
Instructions
- 1
Cut the 2 onions into thin slices. Peel and dice the 1 mango and 1 tomato. Set aside.
- 2
Season the 1.5 lb chicken thighs with the 2 tsp berbere spice and 0.5 tsp salt, rubbing it in.
- 3
Heat the 2 tbsp olive oil in a large skillet over medium-high. Add the chicken and cook until browned on both sides, about 6 minutes total. Remove to a plate.
- 4
In the same skillet, add the sliced onions and cook over medium, stirring, until soft and golden, about 8 minutes.
- 5
Return the chicken to the skillet with the diced mango and tomato. Cook until the chicken is cooked through and the mango is warm, about 5 minutes.
- 6
Serve hot with a dollop of the 0.5 cup plain yogurt on top.
Tools you’ll need
- large skillet
- cutting board
- chef's knife
- mixing bowl
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