Chicken Tibs Recipe

Name: Abem Ethiopian Coffee & Kitchens Chicken Tibs Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Ethiopian
Ingredients: 1 lb boneless skinless chicken thighs or breasts, cut into 1-inch cubes; 1 tbsp fresh lemon juice; 3 cloves garlic, minced; 1 tsp ground black pepper; 1 tsp salt; 3 tbsp olive oil; 1 tbsp berbere or Ethiopian spice blend (or substitute: smoked paprika + cayenne + warm spices); 1 tsp ground cumin; 1 tsp ground coriander; 1 tsp fenugreek leaves (optional, crushed); 1 cup yellow onion, medium, thinly sliced; 1 cup green bell pepper, seeded and sliced into 1/2-inch strips; 1 cup roma or plum tomatoes, diced (or 1 cup canned diced tomatoes, drained); 1 ea jalapeño or mild chile, thinly sliced (optional); 1 tbsp tomato paste; 1 tbs water or low-sodium chicken broth; 2 tbsp fresh cilantro or parsley, chopped; 1 tsp freshly ground black pepper (finish); 0 to taste salt (to taste, additional)

Inspired by Abem Ethiopian Coffee & Kitchen

Time40m

Serves4

Cubed chicken sautéed in a blend of spices, onions, tomatoes, peppers, and spiced olive oil.

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Ingredients

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Chicken & Marinade

1 lb boneless skinless chicken thighs or breasts, cut into 1-inch cubes

1 tbsp fresh lemon juice

3 cloves Garlic, minced

1 tsp ground black pepper

1 tsp Celtic sea salt

Spiced Oil & Base Aromatics

3 tbsp olive oil

1 tbsp berbere or Ethiopian spice blend (or substitute: smoked paprika + cayenne + warm spices)

1 tsp Ground cumin

1 tsp Ground coriander

1 tsp fenugreek leaves (optional, crushed)

Vegetables & Finish

1 cup yellow onion, medium, thinly sliced

1 cup green bell pepper, seeded and sliced into 1/2-inch strips

1 cup roma or plum tomatoes, diced (or 1 cup canned diced tomatoes, drained)

1 ea jalapeño or mild chile, thinly sliced (optional)

1 tbsp tomato paste

1 tbs water or low-sodium chicken broth

2 tbsp fresh cilantro or parsley, chopped

1 tsp freshly ground black pepper (finish)

0 to taste salt (to taste, additional)

Method

Chicken & Marinade

Marinate chicken

Place the cubed chicken in a bowl. Add lemon juice, minced garlic, 1/2 tsp salt, and 1/2 tsp black pepper. Toss to coat and let rest at room temperature for 15–20 minutes (or refrigerate up to 2 hours).

Spiced Oil & Base Aromatics

Prepare spiced oil

In a large skillet or sauté pan, warm the olive oil over medium heat until shimmering but not smoking. Add the berbere (or substitute blend), ground cumin, ground coriander, and crushed fenugreek if using. Stir continuously for 30–45 seconds until fragrant to bloom the spices.

Sear the chicken

Increase heat to medium-high. Add the marinated chicken in a single layer (work in two batches if necessary to avoid crowding). Sear without moving for 2 minutes to develop color, then stir and cook another 2–3 minutes until the chicken is golden on the outside but not fully cooked through. Remove chicken to a plate and set aside.

Vegetables & Finish

Cook aromatics

Reduce heat to medium. If the pan looks dry, add up to 1 extra teaspoon olive oil. Add the sliced onion and sauté 4–5 minutes until softened and starting to brown at the edges. Add the green pepper and sliced jalapeño (if using) and cook 3 minutes more until peppers begin to soften.

Add tomatoes and tomato paste

Stir in the diced tomatoes and tomato paste. Cook, stirring, 2–3 minutes to combine and reduce raw tomato flavor. Add 1 tablespoon water or broth to loosen the mixture if it becomes too dry.

Return chicken and finish cooking

Return the seared chicken and any collected juices to the pan. Stir to coat the chicken with the spiced vegetable mixture. Reduce heat to medium-low, cover partially, and simmer 5–7 minutes until the chicken is cooked through (internal temperature 165°F / 74°C) and the sauce has thickened slightly. Taste and adjust salt and pepper as needed.

Garnish and serve

Turn off heat. Stir in chopped cilantro or parsley and finish with a light grind of black pepper. Serve hot with injera, rice, or flatbread.