Doro Tibs Recipe

Name: Sebseb Ethiopian Restaurant and Bars Doro Tibs Recipe
Cook time: 40 min
Total time: 40 min
Yield: 3 servings
Cuisine: Ethiopian
Ingredients: 1 lb boneless skinless chicken thighs; 1 tbsp fresh lemon juice; 2 tsp minced garlic; 1 tsp ground black pepper; 1 tsp kosher salt; 1 whole large yellow onion; 1 whole roma tomato; 1 whole jalapeño pepper; 1 tsp minced ginger; 2 tbsp fresh cilantro (for garnish); 1 tbsp berbere or Ethiopian spice blend (or substitute: smoked paprika + cayenne + fenugreek pinch); 1 tsp ground cumin; 1 tsp ground coriander; 1 tbsp tomato paste; 0.5 cups water or low-sodium chicken broth; 2 tbsp vegetable oil; 1 tbsp unsalted butter (optional, for richness)

Inspired by Sebseb Ethiopian Restaurant and Bar

Time40m

Serves3

Boneless chicken with onions, jalapeno, and tomato.

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Ingredients

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Chicken & Marinade

1 lb boneless skinless chicken thighs

1 tbsp fresh lemon juice

2 tsp minced garlic

1 tsp ground black pepper

1 tsp kosher salt

Vegetables & Aromatics

1 whole large yellow onion

1 whole roma tomato

1 whole jalapeño pepper

1 tsp minced ginger

2 tbsp Fresh cilantro (for garnish)

Spices & Seasoning

1 tbsp berbere or Ethiopian spice blend (or substitute: smoked paprika + cayenne + fenugreek pinch)

1 tsp Ground cumin

1 tsp Ground coriander

1 tbsp tomato paste

1/2 cups water or low-sodium chicken broth

Fats & Finishing

2 tbsp Tuscany sunflower oil

1 tbsp unsalted butter (optional, for richness)

Method

Chicken & Marinade

Prepare and marinate chicken

Trim excess fat from the chicken thighs and cut into 1-inch bite-sized pieces. Place in a bowl and toss with lemon juice, minced garlic, kosher salt, and black pepper. Set aside to marinate at room temperature for 10–15 minutes (or refrigerate up to 1 hour).

Vegetables & Aromatics

Prep vegetables

Peel and thinly slice the yellow onion into half-moons. Dice the roma tomato into small pieces. Remove seeds from the jalapeño for less heat if desired, then finely chop. Mince the ginger and set all vegetables aside.

Spices & Cooking

Bloom spices

In a large heavy skillet or sauté pan, heat the vegetable oil over medium-high heat until shimmering. Add the berbere (or substitute mix), ground cumin, and ground coriander and cook, stirring constantly, for 20–30 seconds to bloom the spices and release their aroma.

Cook onions and aromatics

Add the sliced onions to the pan and cook, stirring occasionally, for 6–8 minutes until softened and beginning to brown at the edges. Add the minced ginger and chopped jalapeño and cook 1–2 more minutes until fragrant.

Brown the chicken

Push the vegetables to the side of the pan or transfer briefly to a bowl. Increase heat to medium-high and add the marinated chicken pieces in a single layer (work in batches if needed). Sear the chicken for 2–3 minutes per side until golden-brown but not fully cooked through.

Combine and build sauce

Return any reserved vegetables to the pan with the browned chicken. Stir in the tomato paste and diced tomato, coating everything. Pour in 1/2 cup water or chicken broth, stir to combine, and bring to a gentle simmer. Reduce heat to medium-low and cook uncovered for 8–10 minutes until chicken is cooked through and the sauce has thickened, stirring occasionally.

Finish with butter and adjust seasoning

Stir in the butter (if using) for added richness. Taste and adjust salt and pepper as needed. If the sauce is too thick, add up to 2 tablespoons more water; if too thin, simmer a few minutes longer.

Serve

Garnish the Doro Tibs with chopped fresh cilantro and serve hot. Traditional accompaniments include injera, rice, or flatbread. Yield serves about 2–3 people.