Gomen Be Siga Recipe
Sautéed chicken with hot pepper, onions, garlic, and mixed with our steam cooked seasonal greens.
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Ingredients
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Chicken & Marinade
Vegetables & Aromatics
Greens
Sauce & Finishing
Method
Chicken & Marinade
- 1
Prepare and marinate chicken
Trim excess fat from the chicken thighs and cut into 1" strips or bite-sized pieces. In a bowl combine salt (1 tsp), black pepper (1/2 tsp), lemon juice (1 tbsp) and 1 tbsp olive oil. Toss the chicken pieces in the marinade and let rest for 15 minutes at room temperature (or refrigerate up to 1 hour).
Greens
- 2
Wash and steam seasonal greens
While the chicken rests, wash the greens thoroughly. Stack leaves, roll and roughly chop into 1"–2" pieces. Place the chopped greens in a steamer basket over 1/2 cup simmering water, sprinkle 1/2 tsp salt over them, cover and steam until wilted and tender, about 6–8 minutes depending on toughness. Remove from heat and set aside, reserving any liquid in the pot.
- 3
Drain and squeeze
If the greens released a lot of water, let them cool slightly and gently squeeze out excess liquid with your hands or in a clean towel so they don’t make the final dish watery.
Vegetables & Aromatics
- 4
- 5
Sauté aromatics
Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the sliced onion and sauté, stirring occasionally, until soft and beginning to brown, about 5–7 minutes. Add the hot pepper slices and continue cooking 1–2 minutes until fragrant. Stir in the minced garlic and cook 30–45 seconds until aromatic—don’t let it burn. If using tomato, add it now and cook until it softens, about 2 minutes.
Cook Chicken & Combine
- 6
Brown the chicken
Push the sautéed aromatics to the pan perimeter or remove them to a bowl temporarily. Increase heat to medium-high. Add a small drizzle of neutral oil or a bit more olive oil if needed. Add the marinated chicken pieces in a single layer (work in batches if necessary to avoid crowding). Let pieces sear undisturbed 2–3 minutes to develop color, then flip and cook another 1–2 minutes until mostly cooked through. Return any reserved aromatics to the pan.
- 7
Deglaze and finish cooking
Pour 3 tbsp white wine or chicken broth into the hot pan to deglaze, scraping up brown bits from the bottom. Sprinkle 1/2 tsp berbere or smoked paprika (if using) and 1 tsp soy sauce into the pan, stir to combine. Reduce heat to medium and simmer 2–3 minutes so the sauce reduces slightly and the chicken finishes cooking through (internal temperature 165°F / 74°C).
- 8
Add steamed greens
Fold the drained steamed greens into the pan with the chicken and aromatics. Toss gently to combine and warm the greens through, 1–2 minutes. Taste and adjust seasoning with remaining 1/4 tsp black pepper and additional salt if needed.
- 9
Finish and serve
Finish with 1 tsp fresh lemon juice and 1/2 tsp neutral oil or butter for sheen. Give one last toss and remove from heat. Serve hot with injera, rice, or flatbread.