Ethiopian-Style Doro-Inspired Chicken and Kale Skillet with Berbere-Spiced Sweet Potato

Heat a heavy-bottomed skillet over medium heat. Add the olive oil and the diced onion. Sauté until softened and translucent, about 3-4 minutes.

Add the diced chicken thighs. Season with salt, pepper, and a generous pinch of paprika (to mimic the warmth of berbere). Sear until the chicken is golden-brown and cooked through, about 6-8 minutes.

Add the diced sweet potatoes to the skillet. Cover with a lid and cook for 5-7 minutes, stirring occasionally, until the potatoes are tender and begin to caramelize at the edges.

Fold in the chopped kale. Cook for 2-3 minutes until the leaves are vibrant green and just wilted.

Taste and adjust seasoning with extra salt or a splash of water if the pan gets too dry. Serve immediately in a shallow bowl, ensuring the sweet potatoes are nestled alongside the tender chicken and wilted greens.