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EthiopianAuthentic Cuisine

Chicken Tibs

Serves 4 to 6 Entree chicken, Poultry

Chicken Tibs

Chicken Tibs is a staple in Ethiopian family kitchens, its inviting aroma a familiar call to gather around the table. This dish, with its straightforward preparation, reflects the everyday cooking ethos where flavors are both direct and abundant, embodying the spirit of home-cooked meals shared without ceremony.

The dish presents a vibrant medley of tender chicken thighs, softened by the richness of niter kibbeh and awaze paste, creating a comforting warmth. Fresh ginger and rosemary lend a subtle, aromatic depth, while the green chilies provide a gentle kick. Best enjoyed with injera, its tangy softness perfectly complements the bold, savory notes of the tibs.

Ingredients

  • 700 g (1 1/2 lb)boneless chicken thighs — cut into strips
  • 1red onion — cut into wedges
  • 3 clovesgarlic — minced
  • 1 tbspfresh ginger — minced
  • 2green chilies — slit lengthwise
  • 2tomatoes — cut into wedges
  • 3 tbspniter kibbeh
  • 2 tbspawaze paste
  • 1 sprigfresh rosemary — optional
  • 1 tspfine salt
  • as neededinjera — for serving

Method

  1. Cut the 700 g (1 1/2 lb) boneless chicken thighs into bite-sized pieces, ensuring they are roughly uniform for even cooking. Pat them dry with paper towels to remove excess moisture, which helps them sear properly. Heat a heavy skillet over high heat until it is almost smoking, which will ensure a good sear on the chicken.
  2. Add 3 tbsp of niter kibbeh to the hot skillet, allowing it to melt and coat the bottom. Carefully add the chicken pieces in a single layer, ensuring they are not overcrowded to avoid steaming. Sear the chicken, turning occasionally, until all sides are browned and the exterior is crisp, which should take on a deep golden hue.
  3. Peel and cut 1 red onion into wedges, mince 3 cloves of garlic, and grate 1 tbsp of fresh ginger. Slice 2 green chilies into thin rounds. Add these aromatics to the skillet with the chicken, tossing them together. Cook until the onion wedges begin to char at the edges and the garlic and ginger release their fragrant aroma.
  4. Stir in 2 tbsp of awaze paste, making sure it coats the chicken and vegetables evenly. Dice 2 tomatoes and add them to the skillet, stirring to combine. Allow the mixture to cook until the tomatoes soften and the sauce thickens slightly, clinging to the chicken pieces.
  5. Season the dish with 1 tsp of fine salt, adjusting to taste if necessary. Add 1 sprig of fresh rosemary, tucking it into the skillet to infuse its flavor. Serve the Chicken Tibs sizzling hot with injera, allowing the rich, spicy aroma to invite everyone to the table.
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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