Berbere-Spiced Chicken Tibs with Injera Crêpes

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Sautéed Ethiopian-style chicken cubes with a fragrant berbere spice blend, served alongside traditional sourdough flatbread injera. This ethiopian-inspired chicken ready in about 60 minutes pairs boneless chicken thighs, berbere spice mix, large yellow onions, thinly sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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: 30 min Cook: 30 min Serves 4 Ethiopian cuisine 450 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Instructions

  1. Step 1: Combine 2 cups teff flour, 1 cup all-purpose flour, and 3 cups warm water in a large bowl, whisking until smooth. Cover and let ferment at room temperature for 24-48 hours until bubbly and slightly sour. This batter is for the injera crêpes.
  2. Step 2: Heat 3 tbsp niter kibbeh in a large skillet over medium heat until shimmering. Add 1 large thinly sliced yellow onion and sauté for 5 minutes until translucent.
  3. Step 3: Add 4 minced garlic cloves, 1 tbsp grated ginger, and 1 diced fresh jalapeño to the skillet, cooking for 2 minutes until fragrant.
  4. Step 4: Stir in 2 tbsp tomato paste and 2 tbsp berbere spice mix, cooking for 1 minute to toast the spices.
  5. Step 5: Add 1 lb boneless chicken thighs cut into bite-sized cubes and 1 tsp salt, stirring well to coat with the spice mixture. Cook for 6-8 minutes, stirring occasionally until the chicken is cooked through and edges are lightly browned.
  6. Step 6: Pour in 1/4 cup water, reduce heat to low, and simmer for 5 minutes until the sauce thickens and coats the chicken.
  7. Step 7: For the injera, heat a nonstick skillet over medium heat. Pour a thin, even layer of the fermented batter (about 1/2 cup) into the skillet, swirling to cover the surface. Cook for 2-3 minutes until holes form and edges lift, then remove injera from the pan.
  8. Step 8: Serve the spicy chicken tibs hot with warm injera crêpes for scooping and savoring the flavors.

Frequently asked questions

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

Total time is about 60 minutes (30 min prep + 30 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 Crêpes?

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 Crêpes?

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 Crêpes 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.

What goes well with Berbere-Spiced Chicken Tibs with Injera Crêpes?

Ethiopian chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

Related recipes