Ye Doro Tibs Recipe

Dice and mince

Trim any excess fat from the chicken and cut into bite-size 1/2–3/4-inch cubes. Peel and finely chop the onion. Mince the garlic and ginger. Deseed the chilies if you want less heat, then finely chop them. Roughly chop or dice the tomato.

Squeeze the lemon to yield about 1 tablespoon of juice and set aside. Measure out spices: berbere, paprika, cumin, coriander, salt, and pepper.

Place the diced chicken in a bowl. Add 1/2 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1 tablespoon water or chicken broth. Toss to coat. Let sit 10–15 minutes while you finish prep to allow flavors to start infusing.

Heat a large skillet or heavy-bottomed pan over medium heat. Add the niter kibbeh (or butter). Once melted and shimmering, add the chopped onion. Sauté for 6–8 minutes, stirring occasionally, until the onion is soft and beginning to brown at the edges.

Add the minced garlic, ginger, and chopped chilies to the pan. Sauté for 1–2 minutes more until fragrant, taking care not to let the garlic burn.

Stir in the diced tomato and cook 2–3 minutes until it breaks down and melds with the aromatics.

Increase heat to medium-high. Add the marinated chicken to the pan in a single layer as much as possible. Let it sear undisturbed 2 minutes to get some browning, then stir and continue to cook until the chicken is opaque and mostly cooked through, about 4–6 minutes total depending on size.

Sprinkle the berbere, paprika, ground cumin, and ground coriander evenly over the chicken. Stir to coat the pieces thoroughly so the spices bloom in the hot fat. Cook 1–2 minutes to toast the spices and deepen their flavor.

Pour the remaining 60 ml (if using broth) or 30 ml water plus any reserved liquid into the pan to deglaze and make a light sauce. Scrape up any brown bits from the bottom. Reduce heat to medium and simmer gently 3–4 minutes so the sauce thickens slightly and flavors meld.

Taste and adjust seasoning with the remaining 1/2 teaspoon salt and remaining black pepper as needed. Stir in the lemon juice to brighten the dish.

If the mixture seems dry, add up to 30 ml additional water and simmer 1 minute. Stir in chopped cilantro or parsley if using.

Transfer Ye Doro Tibs to a serving dish and garnish with a few extra herb leaves. Serve hot with injera, rice, or flatbread and additional lemon wedges on the side.