Berbere-Spiced Chicken Tibs with Injera Crumble
Tender chicken cubes sautéed with aromatic berbere spice and served with a toasted injera crumble for authentic Ethiopian flavors. This ethiopian-inspired chicken ready in about 35 minutes pairs cut into 1-inch cubes chicken breast, 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.
Ingredients
- 1 lb, cut into 1-inch cubes chicken breast
- 2 tbsp berbere spice blend
- 1 medium, thinly sliced red onion
- 3 cloves, minced garlic cloves
- 1 tbsp, grated ginger
- 2 tbsp tomato paste
- 3 tbsp vegetable oil
- 2 pieces, toasted and crumbled injera bread
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup water
- 2 tbsp, chopped fresh cilantro
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. Add 1 medium thinly sliced red onion, 3 minced garlic cloves, and 1 tbsp grated ginger, sautéing for 3-4 minutes until fragrant and softened.
- Step 2: Stir in 2 tbsp berbere spice blend and 2 tbsp tomato paste, cooking for 2 minutes until the spices bloom and the mixture thickens slightly.
- Step 3: Add 1 lb cubed chicken breast, 1 tsp salt, and 1/2 tsp black pepper to the skillet, stirring to coat the chicken evenly with the spice mixture. Cook for 6-8 minutes until the chicken is browned on all sides.
- Step 4: Pour in 1/4 cup water, reduce heat to medium, and simmer for 5 minutes until the chicken is cooked through and the sauce thickens to coat the pieces.
- Step 5: Meanwhile, toast 2 pieces of injera bread until crisp and crumble into small pieces.
- Step 6: Serve the chicken tibs hot, garnished with 2 tbsp chopped fresh cilantro and sprinkled with the toasted injera crumble for a textural contrast.
Frequently asked questions
How long does Berbere-Spiced Chicken Tibs with Injera Crumble 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 Crumble?
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 berbere spice blend from drying out.
Can I substitute ingredients in Berbere-Spiced Chicken Tibs with Injera Crumble?
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 Crumble 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 Crumble?
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.
