Berbere-Spiced Chicken Tibs with Injera Flatbread
Tender chicken pieces sautéed with traditional Ethiopian berbere spice blend, served alongside soft injera pancakes for a flavorful meal. This ethiopian-inspired chicken ready in about 45 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.
Ingredients
- 1 lb boneless chicken thighs
- 2 tbsp berbere spice blend
- 3 tbsp niter kibbeh (Ethiopian spiced clarified butter)
- 1 medium, thinly sliced red onion
- 3, minced garlic cloves
- 1 tbsp, minced ginger root
- 2 tbsp tomato paste
- 1/2 cup water
- 1 tsp salt
- 1/2 tsp black pepper
- 2 cups injera pancake mix
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Pat dry 1 lb boneless chicken thighs and cut into 1-inch cubes. Toss with 2 tbsp berbere spice blend and set aside for 10 minutes to marinate.
- Step 2: Heat 3 tbsp niter kibbeh in a large skillet over medium heat until melted and shimmering. Add 1 medium thinly sliced red onion and sauté for 5 minutes until soft and translucent.
- Step 3: Stir in 3 minced garlic cloves and 1 tbsp minced ginger root, cooking for 1 minute until fragrant.
- Step 4: Add the marinated chicken pieces to the skillet and cook over medium-high heat for 6-8 minutes, stirring occasionally until browned on all sides.
- Step 5: Mix in 2 tbsp tomato paste and 1/2 cup water, reduce heat to medium-low, and simmer for 10 minutes until chicken is cooked through and sauce thickens slightly. Season with 1 tsp salt and 1/2 tsp black pepper.
- Step 6: Meanwhile, prepare injera pancakes according to package instructions using 2 cups injera pancake mix; cook on a non-stick skillet over medium heat for 1-2 minutes per side until bubbles form and edges lift.
- Step 7: Serve the spicy chicken tibs hot alongside warm injera pancakes for dipping and scooping.
Frequently asked questions
How long does Berbere-Spiced Chicken Tibs with Injera Flatbread take to make?
Total time is about 45 minutes (20 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 Flatbread?
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 Flatbread?
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 Flatbread 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 Flatbread?
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.
