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EthiopianAuthentic Cuisine

Chicken Firfir

Serves 4 to 6 Entree chicken, Poultry

Chicken Firfir

Chicken Firfir is a staple of Ethiopian home cooking, found in family kitchens where its inviting aroma signals mealtime. This dish embodies the everyday flavors that are both direct and generous, a reflection of how it is lovingly prepared by family cooks. It is a dish without ceremony, yet deeply rooted in the rhythm of daily life.

Expect a delightful blend of tender chicken and tangy injera, all infused with the vibrant heat of berbere and the comforting richness of niter kibbeh. The onions and tomatoes weave into the dish, creating a robust yet balanced flavor profile. Chicken Firfir is a straightforward joy, inviting you to savor each uncomplicated bite.

Ingredients

  • 6 piecesday-old injera — torn into bite-size pieces
  • 400 g (14 oz)cooked chicken — pulled off the bone
  • 3 tbspberbere
  • 1red onion — finely chopped
  • 3 clovesgarlic — minced
  • 2tomatoes — chopped
  • 3 tbspniter kibbeh
  • 1/2 cupwater
  • 1 tspfine salt

Method

  1. Tear the 6 pieces of day-old injera into bite-size pieces and set them aside. This will allow the injera to absorb the sauce evenly later on, ensuring each piece is flavorful.
  2. Finely chop 1 red onion and place a large skillet over medium heat. Add 3 tbsp of niter kibbeh to the skillet. Once melted, add the chopped onion and cook, stirring occasionally, until the onion becomes soft and golden brown. This should take on a sweet aroma and a slight translucency, indicating it's ready for the next step.
  3. Mince 3 cloves of garlic and dice 2 tomatoes. Add them to the skillet with the softened onion. Cook until the tomatoes break down and the garlic becomes fragrant, which will enhance the depth of flavor in the dish.
  4. Stir in 3 tbsp of berbere into the skillet, followed by a splash of water (from the 1/2 cup). Mix well until the berbere is fully incorporated, creating a glossy, loose sauce. The sauce should have a vibrant red color and a rich aroma.
  5. Add the 400 g (14 oz) of cooked chicken, shredded or cut into bite-sized pieces, into the skillet. Stir to coat the chicken thoroughly in the sauce, allowing it to warm through and absorb the flavors.
  6. Fold the torn injera pieces into the sauce and chicken mixture. Gently mix until every piece of injera is soaked and stained red with the sauce. The injera should be soft but not mushy, indicating it has absorbed the sauce properly.
  7. Taste the dish and add 1 tsp of fine salt, adjusting as needed for your preference. Serve the Chicken Firfir warm, straight from the pan, allowing the flavors to be enjoyed at their peak.
Cover of Authentic Ethiopian Cuisine
From the cookbook

Authentic Ethiopian Cuisine

This recipe is from Authentic Ethiopian Cuisine by Yassine Sbiti — the Ethiopian volume in the ComidaTime International Cuisines series.

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