Berbere-Spiced Chicken Tibs with Mitmita Sauce

By AislePrompt Editorial · Published 2026-07-28 · Updated 2026-07-28

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Pan-seared chicken morsels tossed in a bold Ethiopian berbere spice and served with a fiery mitmita chili dipping sauce. This Ethiopian-inspired chicken recipe, ready in about 30 minutes, pairs berbere spice mix, vegetable oil, yellow onion, diced 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: 15 min Serves 4 Ethiopian cuisine 350 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

1.5 lbs boneless chicken thighs, cut into 1-inch pieces
2 tbsp berbere spice mix
2 tbsp vegetable oil
1 medium yellow onion, diced
3 garlic cloves, minced
1 tsp salt
1 tsp mitmita powder (Ethiopian chili spice)
1 tbsp lemon juice
2 tbsp water
2 tbsp fresh cilantro, chopped

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Toss 1.5 lbs boneless chicken thigh pieces with 2 tbsp berbere spice mix and 1 tsp salt, ensuring even coating.
Step 2: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add 1 diced yellow onion and sauté for 5 minutes until softened.
Step 3: Add 3 minced garlic cloves to the skillet and cook for 1 minute until fragrant.
Step 4: Add the spiced chicken pieces and sear for 6-8 minutes, stirring occasionally until the chicken is cooked through and edges are slightly crisp.
Step 5: In a small bowl, whisk together 1 tsp mitmita powder, 1 tbsp lemon juice, and 2 tbsp water to create a spicy dipping sauce.
Step 6: Remove chicken from heat, garnish with 2 tbsp chopped fresh cilantro, and serve with the mitmita sauce on the side for dipping.