Doro Tibs (Ethiopian Sauteed Spiced Chicken)
Diced chicken sauteed hot and fast with onion, jalapeno and rosemary, a quicker, drier alternative to Ethiopia's slow-braised stews.
About This Recipe
Tibs offers a lighter, faster counterpart to Ethiopia's long-simmered wat stews, meat sauteed quickly over high heat with onion, garlic and fresh chile rather than braised for hours in a deep sauce. Chicken is cut into small, even pieces so it cooks through quickly, seared hard alongside onion and jalapeno until everything develops good color, finished with a sprig of fresh rosemary that's traditional in many tibs preparations. Served on its own plate or over injera, doro tibs is a popular quicker meal for weeknights or when guests drop by unexpectedly, delivering real Ethiopian flavor without the hours-long commitment of a proper wat.
Ingredients
Serves 4
- 600 gboneless chicken thigh(cut into small pieces)
- 3 tbspniter kibbeh or vegetable oil
- 1onion(sliced)
- 3 clovesgarlic(minced)
- 1 tbspfresh ginger(minced)
- 2jalapeno peppers(sliced)
- 1tomato(diced)
- 1 sprigfresh rosemary
- 1 tbspberbere spice blend
- 1.5 tspsalt
Instructions
- 1
Sear the chicken
Heat niter kibbeh or oil in a hot skillet and sear the chicken pieces over high heat until browned, about 6-7 minutes; remove.
- 2
Cook the onion
Add the onion to the same pan and cook until softened and lightly browned, about 6 minutes.
- 3
Add aromatics
Add garlic, ginger and jalapeno, cooking 2 minutes.
Cook everything over genuinely high heat throughout — tibs is meant to be quickly sauteed and slightly seared, not slowly stewed.
- 4
Combine
Return the chicken to the pan, add tomato, rosemary and berbere spice, cooking 5-6 minutes until the tomato breaks down and everything is well combined.
- 5
Season
Season with salt and remove the rosemary sprig before serving.
- 6
Serve
Serve hot with injera or rice.
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Pro Tips
- →
Cook over genuinely high heat throughout — tibs should have a slightly seared, sautéed character rather than the softer texture of a long-braised stew.
- →
Cut the chicken into small, even pieces so everything cooks through quickly and consistently.
- →
Remove the rosemary sprig before serving, since it's meant to infuse flavor during cooking rather than be eaten directly.
Variations
- •
Beef tibs, using thin strips of beef, is an equally popular and traditional version.
- •
A version without berbere, seasoned simply with black pepper and rosemary, is sometimes called 'awaze tibs' when a spicy sauce is served on the side instead.
- •
Adding sliced green bell pepper alongside the jalapeno gives extra color and mild sweetness.
Storage
Refrigerate up to 3 days in an airtight container; reheat in a hot pan to help maintain some of the dish's seared texture.
History & Origin
Tibs represents a faster, more casual style of Ethiopian cooking compared to the long-simmered wat stews, often prepared for guests who arrive unexpectedly or for a quicker weeknight meal without sacrificing bold, characteristic Ethiopian flavor.
Frequently Asked Questions
Can I use beef instead of chicken?
Yes, beef tibs made with thin strips of sirloin or a similar cut is equally traditional and follows the same quick-searing technique.
What if I don't have niter kibbeh?
Regular butter or vegetable oil works as a substitute, though you'll lose some of the spiced complexity niter kibbeh provides.
Why is my chicken tough?
It was likely overcooked or cut too large — keep the pieces small and cook just until done, since prolonged high heat toughens lean chicken quickly.
Nutrition Facts
Per serving (320g / 11.3 oz) · 4 servings total
Time Summary
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