🍽️ Ethiopian
⏱ 40 min
👥 4
Instructions
1
Pat the chicken cubes dry with paper towels. Season lightly with 1/4 teaspoon salt and 1/8 teaspoon black pepper.
2
Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.
3
Add the minced garlic and grated ginger to the skillet. Cook for another 1-2 minutes until fragrant, being careful not to burn the garlic.
4
Stir in the berbere spice blend and cook for 1 minute, stirring constantly, to toast the spices.
5
Add the chicken cubes to the skillet. Cook, stirring frequently, until the chicken is lightly browned on all sides, about 5-7 minutes.
6
Stir in the diced red bell pepper and tomato. Pour in the chicken broth or water. Bring to a simmer.
7
Reduce the heat to medium-low, cover the skillet, and let it simmer for 10-15 minutes, or until the chicken is cooked through and tender, and the sauce has slightly thickened.
8
Taste and adjust seasoning with additional salt and pepper if needed.
9
Serve hot, garnished with fresh cilantro if desired.
Notes
For a richer, more authentic flavor, use Niter Kibbeh (Ethiopian spiced clarified butter) instead of vegetable oil. Serve Ethiopian Berbere Chicken Tibs with injera (Ethiopian flatbread) for a traditional experience, or with rice, quinoa, or flatbreads like pita or naan. The heat level of berbere spice can vary; adjust the quantity to your preference.