Breakfast · Ethiopian · 10 min
Ethiopian-Style Doro-Inspired Chicken and Kale Skillet with Berbere-Spiced Sweet Potato
- Calories
- 488
- Protein
- 15g
- Carbs
- 78g
- Fat
- 15g
Ingredients
- 47.7 g Chicken thigh, skinless, boneless, diced
- 292.4 g Sweet potato, raw, small dice
- 34.7 g Kale, raw, chopped
- 97.5 g Onion, yellow, finely diced
- 0.4 g Olive oil
Method
- 01Heat a heavy-bottomed skillet over medium heat. Add the olive oil and the diced onion. Sauté until softened and translucent, about 3-4 minutes.
- 02Add 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.
- 03Add 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.
- 04Fold in the chopped kale. Cook for 2-3 minutes until the leaves are vibrant green and just wilted.
- 05Taste 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.
Cook it with the whole plan around it
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