Berbere-Spiced Chicken Tibs with Injera
Tender chicken pieces sautéed with aromatic berbere spice blend, onions, and garlic served traditionally with Ethiopian injera bread. This Ethiopian-inspired chicken recipe (gluten free option), ready in about 35 minutes, pairs boneless chicken thighs, berbere spice mix, red onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb boneless chicken thighs
- 2 tbsp berbere spice mix
- 1 medium, thinly sliced red onion
- 3, minced garlic cloves
- 1 tbsp, minced ginger root
- 2 tbsp tomato paste
- 3 tbsp vegetable oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup water
- 2 tbsp, chopped (optional) fresh cilantro
- for serving injera bread
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 3 tbsp vegetable oil in a large skillet over medium-high heat until shimmering. Add 1 medium thinly sliced red onion and sauté for 5 minutes until softened and translucent.
- Step 2: Stir in 3 minced garlic cloves and 1 tbsp minced ginger root, cooking for 1 minute until fragrant.
- Step 3: Add 1 lb boneless chicken thighs cut into bite-sized pieces, 2 tbsp berbere spice mix, 1 tsp salt, and 1/2 tsp black pepper. Sauté for 6-8 minutes, stirring frequently, until chicken is browned on all sides.
- Step 4: Mix in 2 tbsp tomato paste and 1/4 cup water, stirring well. Reduce heat to medium-low and simmer for 8 minutes until the chicken is cooked through and the sauce thickens slightly.
- Step 5: Remove from heat, garnish with 2 tbsp chopped fresh cilantro if desired, and serve immediately with injera bread for dipping.
Frequently asked questions
How long does Berbere-Spiced Chicken Tibs with Injera take to make?
Total time is about 35 minutes (10 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Berbere-Spiced Chicken Tibs with Injera?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep boneless chicken thighs from drying out.
Can I substitute ingredients in Berbere-Spiced Chicken Tibs with Injera?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Berbere-Spiced Chicken Tibs with Injera for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Berbere-Spiced Chicken Tibs with Injera gluten free option?
Yes — this recipe is tagged gluten free option based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
