Berbere-Spiced Chicken Tibs with Onion and Tomato

By AislePrompt Editorial · Published 2026-08-06 · Updated 2026-08-06

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.

Tender cubed chicken sautéed with fragrant berbere spice, caramelized onions, and fresh tomatoes for a vibrant Ethiopian-inspired dish. This Ethiopian-inspired chicken recipe, ready in about 45 minutes, pairs boneless chicken thighs, berbere spice mix, yellow 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.

Prep: 15 min Cook: 30 min Serves 4 Ethiopian cuisine 350 cal/serving

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Ingredients

1 lb (450 g), cut into 1-inch cubes boneless chicken thighs
2 tbsp berbere spice mix
2 large, thinly sliced yellow onion
2 medium, diced tomatoes
3, minced garlic cloves
1 inch, minced ginger root
3 tbsp vegetable oil
1 tsp salt
1/2 tsp black pepper
2 tbsp, chopped for garnish fresh cilantro

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Instructions

Step 1: Heat 3 tbsp vegetable oil in a large skillet over medium-high heat. Add 2 large thinly sliced yellow onions and cook for 10 minutes, stirring occasionally, until deeply caramelized and golden brown.
Step 2: Add 3 minced garlic cloves and 1 inch minced ginger root to the onions, sauté for 1-2 minutes until fragrant.
Step 3: Sprinkle 2 tbsp berbere spice mix over the onion mixture and stir well to coat, cooking for 1 minute to release the spices’ aroma.
Step 4: Add 1 lb cubed boneless chicken thighs to the skillet, stirring to combine. Cook for 8-10 minutes, stirring occasionally until the chicken is browned and cooked through.
Step 5: Stir in 2 diced medium tomatoes, 1 tsp salt, and 1/2 tsp black pepper. Cook for an additional 5 minutes until the tomatoes soften and form a slightly saucy consistency.
Step 6: Remove from heat and garnish with 2 tbsp chopped fresh cilantro before serving with injera or rice.