Chicken/doro Tibs Recipe

Trim excess fat from chicken thighs and cut into 1–1.5 inch bite-sized pieces so they cook evenly (about 20–25 pieces per pound). Pat dry with paper towels.

Peel and thinly slice onions into half-moons until you have about 4 cups. Mince garlic cloves and dice the green peppers. Measure out spices and combine berbere, paprika, cumin, coriander, black pepper and salt in a small bowl.

Sweat onions

In a large heavy skillet or wide sauté pan (12–14 inch) heat 1 tablespoon neutral oil over medium heat. Add sliced onions and a pinch of salt. Cook, stirring occasionally, until onions are soft, translucent and beginning to caramelize, 12–15 minutes.

Add 1/2 cup of the niter kibbeh (or butter) to the pan, stir to melt and coat the onions. Continue cooking another 3–4 minutes until fragrant and lightly golden.

Stir in the minced garlic and diced green pepper and cook 1–2 minutes until aromatic, taking care not to burn the garlic.

Lower heat to medium-low. Add the combined dry spices (berbere, paprika, cumin, coriander, black pepper, salt) to the onion mixture. Stir constantly for 1–2 minutes so the spices bloom and become aromatic without scorching.

Add the tomato paste and cook, stirring, for 2–3 minutes to deepen its flavor and remove rawness. If mixture seems too dry, add a splash (2–4 tablespoons) of chicken stock to loosen.

Push the onion-spice mixture to the sides of the pan, increase heat to medium-high, and add remaining 1 tablespoon oil. Add chicken pieces in a single layer (work in two batches if necessary to avoid overcrowding). Sear chicken on the first side 2–3 minutes until golden, then flip and sear another 1–2 minutes.

Once all chicken is lightly browned, return all pieces to the pan (if batched). Stir to thoroughly coat with the onion-spice mixture. Pour in the remaining chicken stock (up to 2 cups) and bring to a gentle simmer.

Reduce heat to medium-low, cover partially, and simmer 10–12 minutes until chicken is cooked through (internal temperature 165°F/74°C) and flavors have melded. Stir occasionally and adjust liquid — you want a saucy but not watery finish. Cook uncovered another 2–3 minutes to reduce if needed.

Stir in remaining niter kibbeh (or butter) and lemon juice to enrich and brighten the sauce. Taste and adjust salt, pepper or berbere (add more for heat) to preference.

Transfer to a warm serving dish. Garnish with chopped cilantro or parsley, and a drizzle of melted niter kibbeh if available. Serve hot as a side (this 4 lb recipe serves about 20 as a side).