Ethiopian-Inspired Steamed Chicken Tibs with Seasonal Vegetables
A wholesome Ethiopian-inspired dish featuring tender chicken tibs steamed to perfection with a medley of seasonal vegetables. This recipe embraces familiar steaming techniques to keep the chicken juicy and flavors vibrant, paired with classic Ethiopian spices for an authentic taste experience without heavy braising or poaching.
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Overview
This Ethiopian-inspired steamed chicken tibs dish highlights tender, juicy pieces of chicken cooked gently with a vibrant mix of seasonal vegetables. The steaming method preserves the integrity of the ingredients and intensifies the warm, aromatic Ethiopian spices, delivering an authentic and nourishing meal without heavy sauces or braising.
Why you’ll love it
- Quick and healthy preparation using steaming to lock in moisture and flavor.
- Balanced combination of protein and fresh vegetables for a wholesome meal.
- Use of classic Ethiopian spices like berbere and cardamom offers an authentic and aromatic flavor profile.
- Perfect for a quick weeknight dinner with minimal cleanup.
Ingredient notes
Chicken tibs: These are lean chicken breast or thigh pieces cut into bite-sized chunks, ideal for even cooking.
Seasonal vegetables: Use crisp, fresh vegetables like bell peppers, zucchini, carrots, and green beans for color and texture.
Spices: Berbere spice blend is key for authentic flavor; if unavailable, substitute with a mixture of chili powder, paprika, garlic powder, and ground cardamom.
Steaming method: Using a medium-sized steamer or steamer basket ensures gentle cooking to keep the chicken tender and vegetables vibrant.
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Serving & storage
Serve the steamed chicken tibs warm over injera, rice, or your choice of grain. Garnish with fresh cilantro or parsley and a wedge of lemon for extra brightness.
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a steamer or microwave until just warm to avoid overcooking.
Always ensure poultry is cooked to an internal temperature of 74°C (165°F) for food safety.
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Chef tips
- Use a meat thermometer to confirm the chicken is fully cooked for safety and optimal juiciness.
- Adjust the spice levels according to your preference by varying the amount of berbere spice blend.
- Fresh seasonal vegetables can be substituted according to availability or preference.
- Ensure the water level in the pot is monitored during steaming to prevent it from drying out.
Ingredients
- 500 g (1.1 lbs)boneless chicken thighs or breasts, trimmed and cut into bite-sized pieces
- 1 mediumred bell pepper, sliced
- 1 mediumzucchini, sliced into half-moons
- 100 g (3.5 oz)carrots, thinly sliced
- 100 g (3.5 oz)green beans, trimmed and halved
- 2 tbspneutral oil (e.g., vegetable or avocado oil)
- 1 mediumonion, finely chopped
- 3 clovesgarlic, minced
- 1 tspgrated fresh ginger
- 1 1/2 tbspberbere spice blend
- 1/2 tspground cardamom
- 1 tspsmoked paprika
- Saltto taste
- Black pepperto taste
- Fresh cilantro or parsleyfor garnish
- Lemon wedgesfor serving
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Equipment
- steamer basket or steaming rack
- large pot with lid
- mixing bowl
- knife
- cutting board
- spatula or wooden spoon
- meat thermometer (recommended)
Nutrition per serving
- Calories320
- Protein35 g
- Carbs12 g
- Fat12 g
Step-by-step
Step 1
Prepare the chicken by trimming fat and cutting into bite-sized pieces. In a mixing bowl, combine the chicken with 1 tbsp of the neutral oil, berbere spice blend, ground cardamom, smoked paprika, salt, and black pepper. Toss well to coat evenly. Set aside to marinate for 10 minutes.Step 2
While the chicken marinates, prepare the vegetables by slicing the bell pepper, zucchini, carrots, and trimming the green beans.Step 3
Fill a large pot with about 5 cm (2 inches) of water and bring it to a gentle boil over medium heat. Place the steamer basket or rack inside the pot, ensuring the water doesn't touch the bottom of the basket.Step 4
Heat the remaining 1 tbsp of neutral oil in a skillet over medium heat. Add chopped onion, garlic, and grated ginger, cooking until fragrant and translucent, about 3-4 minutes.Step 5
Add the marinated chicken pieces to the skillet, stirring for 2-3 minutes until lightly browned but not fully cooked. Remove from heat.Step 6
Transfer the chicken and sautéed aromatics to the steamer basket. Distribute the prepared seasonal vegetables evenly over and around the chicken.Step 7
Cover the pot with a tight-fitting lid and steam the chicken and vegetables for 15 minutes or until the chicken reaches an internal temperature of 74°C (165°F) and the vegetables are tender but still vibrant.Step 8
Carefully remove the steamer basket from the pot. Transfer the steamed chicken tibs and vegetables to a serving dish, garnish with fresh cilantro or parsley, and serve with lemon wedges.
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