Ethiopian sautéed chicken with spiced butter, vegetables, and lime — a quick, bright dinner.
Doro Tibs (chicken tibs) is one of Ethiopia's favorite everyday dishes — quickly sautéed chicken cubes cooked in niter kibbeh with onions, green peppers, tomatoes, ginger, and berbere spice. It's lighter and faster than traditional stews (wots), with a fresh, bright flavor. Often served with lime wedges and injera.
Serves 4
Heat niter kibbeh in a large pan. Add chicken and cook over high heat until browned on all sides, about 8 minutes. Remove.
In the same pan, add onion, bell pepper, and cook 5 minutes. Add garlic, ginger, and berbere.
Return chicken to pan. Add tomatoes, salt, and pepper. Cook 5 more minutes until chicken is cooked through and sauce is slightly thickened.
Serve hot with injera and lime wedges to squeeze over.
Don't overcook the chicken — tibs should be tender and moist.
The high heat gives a nice sear and flavor.
Use beef or lamb instead of chicken.
Add chili peppers for more heat.
Refrigerate up to 3 days.
Tibs are Ethiopian quick stir-fries that developed in urban centers as faster alternatives to slow-cooked wots, but have become beloved classics in their own right.
A complex Ethiopian spice blend with chili, fenugreek, coriander, cardamom, black pepper, cinnamon, and more. It's essential to Ethiopian cooking.
Per serving (350g) · 4 servings total
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