Berbere-Spiced Chicken Tibs with Injera Bread

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A traditional Ethiopian sautéed chicken dish featuring bold berbere spices, served with soft injera bread to soak up the flavorful sauce. This african-inspired chicken (gluten free option) ready in about 35 minutes pairs boneless chicken thighs, berbere spice blend, medium, thinly sliced red onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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.

Prep: 15 min Cook: 20 min Serves 4 African cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Cut 1 lb boneless chicken thighs into 1-inch pieces. Set aside.
  2. Step 2: Heat 3 tbsp niter kibbeh in a large skillet over medium-high heat until melted and shimmering, about 1 minute.
  3. Step 3: Add 1 medium thinly sliced red onion and sauté for 5 minutes until softened and translucent.
  4. Step 4: Stir in 3 minced garlic cloves and 1 tbsp minced ginger, cooking for 1 minute until fragrant.
  5. Step 5: Sprinkle 2 tbsp berbere spice blend over the onions and spices. Stir continuously for 1 minute to toast the spices and release aroma.
  6. Step 6: Add the chicken pieces, 2 tbsp tomato paste, 1/2 cup water, 1 tsp salt, and 1/2 tsp black pepper. Stir well to combine.
  7. Step 7: Reduce heat to medium, cover, and simmer for 15 minutes, stirring occasionally, until chicken is cooked through and sauce thickens slightly.
  8. Step 8: Serve the spicy chicken tibs hot with 4 pieces of injera bread, tearing the bread to scoop up the flavorful sauce.

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Frequently asked questions

How long does Berbere-Spiced Chicken Tibs with Injera Bread take to make?

Total time is about 35 minutes (15 min prep + 20 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 Bread?

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 Bread?

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 Bread 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 Bread 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.

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