Berbere-Spiced Chicken Tibs with Mitmita Sauce

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

Pan-seared chicken morsels tossed in a bold Ethiopian berbere spice and served with a fiery mitmita chili dipping sauce. This ethiopian-inspired chicken ready in about 30 minutes blends berbere spice mix, vegetable oil, medium yellow onion, diced into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 350 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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
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Ingredients

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Instructions

  1. Step 1: Toss 1.5 lbs boneless chicken thigh pieces with 2 tbsp berbere spice mix and 1 tsp salt, ensuring even coating.
  2. 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.
  3. Step 3: Add 3 minced garlic cloves to the skillet and cook for 1 minute until fragrant.
  4. 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.
  5. 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.
  6. Step 6: Remove chicken from heat, garnish with 2 tbsp chopped fresh cilantro, and serve with the mitmita sauce on the side for dipping.

Frequently asked questions

How long does Berbere-Spiced Chicken Tibs with Mitmita Sauce take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Berbere-Spiced Chicken Tibs with Mitmita Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Berbere-Spiced Chicken Tibs with Mitmita Sauce?

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 Mitmita Sauce 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 Mitmita Sauce?

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.

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