Ethiopian-Inspired Spiced Chicken Tibs with Seasonal Greens
A vibrant Ethiopian stir-fry featuring tender chicken tibs cooked with seasonal vegetables and traditional spices, served with injera or flatbread for a savvy weeknight meal.
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Overview
Experience the bold flavors of Ethiopia with this spiced chicken tibs stir-fry, featuring tender chicken pieces cooked with fresh seasonal greens and vibrant Ethiopian spices. It's a quick and delicious weeknight meal, perfect served with traditional injera or your favorite flatbread.
Why you’ll love it
- Quick and simple to prepare, ready in under 30 minutes.
- Layered, aromatic Ethiopian spices bring authentic flavor without complicated steps.
- Nutritious and balanced with lean protein and fresh seasonal vegetables.
- Versatile to serve with injera, flatbread, rice, or couscous.
Ingredient notes
- Chicken thighs: Use boneless, skinless for juicy and tender tibs.
- Seasonal greens: Feel free to swap kale, spinach, or collard greens depending on availability.
- Berbere spice: This traditional Ethiopian spice blend adds vibrant heat and flavor; adjust quantity to taste.
- Mitmita or paprika: Optional for extra heat or smoky depth.
Serving & storage
- Serve immediately with injera or flatbread to soak up the rich sauce.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stove or in a microwave, adding a splash of water if needed to loosen sauce.
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Chef tips
- For authentic flavor, use niter kibbeh if available instead of vegetable oil.
- Adjust the amount of berbere spice according to your preferred spice level.
- Ensure the chicken is fully cooked through by checking the internal temperature with a meat thermometer (74°C/165°F).
- Use fresh seasonal greens for best texture and flavor.
Ingredients
- 500 g (1.1 lbs)boneless skinless chicken thighs, cut into 2.5 cm pieces
- 2 tablespoonsvegetable oil or niter kibbeh (Ethiopian spiced butter)
- 1 mediumonion, finely chopped
- 3 clovesgarlic, minced
- 1 tablespoonfresh ginger, grated
- 2 tablespoonsberbere spice blend
- 1 teaspoonsmoked paprika (optional)
- 1 large bunch (about 150 g)seasonal greens, such as kale or collard greens, chopped
- 1 mediumtomato, diced
- Saltto taste
- Freshly ground black pepperto taste
- Fresh cilantro or parsley (optional)for garnish
- Injera or flatbreadto serve
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Equipment
- large skillet or cast-iron pan
- knife
- cutting board
- spatula or wooden spoon
- measuring spoons
Nutrition per serving
- Calories320
- Protein38 g
- Carbs10 g
- Fat12 g
Step-by-step
Step 1
Heat the vegetable oil or niter kibbeh in a large skillet over medium heat until shimmering.Step 2
Add the chopped onion and sauté until soft and translucent, about 5 minutes.Step 3
Stir in minced garlic and grated ginger, cooking for an additional 1 minute until fragrant.Step 4
Add the chicken pieces to the skillet, spreading them out in a single layer. Cook without moving for 4 minutes to develop a brown crust.Step 5
Stir the chicken, then sprinkle the berbere spice and smoked paprika (if using) over the meat. Toss to coat evenly and cook for 2 minutes to toast the spices.Step 6
Add the diced tomato and chopped seasonal greens, stirring to combine. Cook for another 5 minutes until the greens are wilted and the chicken is cooked through (internal temperature should reach 74°C/165°F).Step 7
Season with salt and black pepper to taste. Remove from heat.Step 8
Garnish with fresh cilantro or parsley if desired. Serve immediately with injera or flatbread.
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