Spicy Chicken 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
• 1 tbspberbere
• 1 sprigfresh rosemary — optional
• 1 tspfine salt
• as neededinjera — for serving

Method

1. Begin by cutting the 700 g (1 1/2 lb) boneless chicken thighs into bite-sized pieces. Pat them dry with paper towels to ensure they sear properly. Heat a large, heavy skillet over high heat until it is almost smoking, which will help achieve a good sear on the chicken.
2. Add 3 tablespoons of niter kibbeh to the hot skillet. Once the butter has melted and is shimmering, add the chicken pieces in a single layer. Sear them without stirring for about 2 minutes, allowing the chicken to develop a deep brown crust. Turn the pieces and sear the other side until browned, ensuring they remain juicy inside.
3. While the chicken is searing, cut 1 red onion into wedges, mince 3 cloves of garlic, grate 1 tablespoon of fresh ginger, and slice 2 green chilies. Once the chicken is browned, add these aromatics to the skillet. Toss them with the chicken, allowing the edges of the onion and garlic to char slightly, releasing their flavors.
4. Dice 2 tomatoes and add them to the skillet along with 1 tablespoon of berbere. Stir everything together, letting the tomatoes break down slightly and the berbere coat the chicken and vegetables. The sauce should begin to thicken and cling to the chicken pieces, becoming fragrant and richly colored.
5. Sprinkle 1 teaspoon of fine salt over the mixture, adjusting to taste if necessary. Add 1 sprig of fresh rosemary, stirring it in to release its aroma. Serve the Spicy Chicken Tibs sizzling hot, accompanied by injera, allowing the bread to soak up the flavorful juices.