Berbere Brown Sugar Chicken
Recipe by Kiano Moju | Total time: 45 minutes These smoky, slightly sweet chicken thighs are braised with orange juice, a touch of brown sugar and berbere spice, that warm, smoky and spicy blend that’s essential to Ethiopian and Eritrean cuisines. Simmered with savory onions and garlic, the chicken develops a rich, saucy base that’s packed with big flavor. The brown sugar mellows the heat of the berbere, creating a deliciously bold, barbecue-like sauce. To save some time in the kitchen, feel free to chop your onions and garlic while the chicken is searing. Enjoy this chicken recipe with roasted carrots and rice, polenta or grits, or shred and use as a filling for tacos. Find more fast and delicious dinner recipes in our Weeknight 100. Was this email forwarded to you? You can sign up for Dinner Tonight here. Save and organize your go-to dinner recipes with the New York Times Cooking app. Try the app today. If you like the work we do at New York Times Cooking, please subscribe! Reach out to cookingcare@nytimes.com if you have any questions about your account.
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