Ethiopian Spiced Chicken with Onions and Mango

Step 1

Cut the 2 onions into thin slices. Peel and dice the 1 mango and 1 tomato. Set aside.

Step 2

Season the 1.5 lb chicken thighs with the 2 tsp berbere spice and 0.5 tsp salt, rubbing it in.

Step 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.

Step 4

In the same skillet, add the sliced onions and cook over medium, stirring, until soft and golden, about 8 minutes.

Step 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.

Step 6

Serve hot with a dollop of the 0.5 cup plain yogurt on top.