Chicken Tibs Recipe

Prepare and marinate

Trim excess fat from the chicken thighs and cut into 1–1.5 inch bite-sized pieces. In a medium bowl combine minced garlic, grated ginger, berbere, paprika, lemon juice, olive oil, salt and black pepper. Add the chicken pieces and toss until evenly coated. Cover and refrigerate for at least 30 minutes, preferably 2 hours. If short on time, let rest 15–20 minutes at room temperature before cooking.

Preheat pan

Heat a large heavy skillet or cast-iron pan over medium-high heat until hot. Add vegetable oil and butter; let butter foam but not brown.

Sear the chicken

Remove chicken from the marinade, letting excess drip back into the bowl (reserve the marinade). Add the chicken to the hot pan in a single layer, taking care not to overcrowd — work in batches if needed. Sear without moving for 2–3 minutes until nicely browned on one side, then flip and brown the other side for 1–2 minutes. Transfer seared chicken to a plate and set aside.

Sauté vegetables

Reduce heat to medium. If pan is dry, add a splash (about 1 tsp) of oil. Add the sliced onion and cook, stirring occasionally, until translucent and starting to brown, about 5–7 minutes. Add sliced green bell pepper and optional chili and sauté 3–4 minutes until peppers soften. Stir in the diced tomato and cook 2–3 minutes until it begins to break down.

Combine and simmer

Return the browned chicken and any accumulated juices to the pan. Add reserved marinade, additional 1 tsp berbere if you want more heat and spice, and pour in the chicken stock (about 1 cup). Stir to combine, scraping up any browned bits from the pan. Bring to a gentle simmer, reduce heat to medium-low, cover partially and let simmer for 6–8 minutes until chicken is cooked through (internal temperature 165°F / 74°C) and the sauce has slightly reduced. If sauce is too thin, increase heat and reduce uncovered for 2–3 minutes.

Finish

Taste and adjust seasoning with salt and pepper. Stir in chopped fresh rosemary or thyme if using, and finish with chopped parsley or cilantro. Spoon on a plate and squeeze lemon wedge over each serving.

Serve the chicken tibs hot over injera, rice, or with flatbread alongside extra lemon wedges. Garnish with additional chopped herbs and serve immediately.