Berbere-Spiced Chicken Tibs with Sautéed Greens

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

Tender chicken cubes sautéed with Ethiopian berbere spice blend and served with garlicky sautéed collard greens for a bold, flavorful meal. This ethiopian-inspired chicken ready in about 30 minutes pairs berbere spice mix, minced garlic cloves, medium (about 1 cup) chopped 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.

Prep: 10 min Cook: 20 min Serves 4 Ethiopian cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a medium bowl, toss 1 lb boneless skinless chicken thighs cut into 1-inch pieces with 2 tbsp berbere spice mix until evenly coated.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-6 minutes, stirring occasionally, until browned and cooked through.
  3. Step 3: Remove chicken from skillet and set aside. In the same skillet, add 1 tbsp olive oil and sauté 1 cup chopped red onion along with 4 minced garlic cloves for 3-4 minutes until softened and fragrant.
  4. Step 4: Stir in 1 tbsp tomato paste and cook for 1 minute until fragrant. Return the chicken to the skillet and add 1/4 cup water. Simmer for 3-4 minutes until the sauce thickens and coats the chicken.
  5. Step 5: Meanwhile, heat a separate skillet over medium heat. Add 1 tbsp olive oil and 4 cups chopped collard greens with 1 tsp salt and 1 tbsp lemon juice. Sauté for 5-6 minutes until greens are wilted but still vibrant.
  6. Step 6: Serve the berbere-spiced chicken tibs alongside the garlicky sautéed collard greens for a balanced, flavorful dish.

Frequently asked questions

How long does Berbere-Spiced Chicken Tibs with Sautéed Greens take to make?

Total time is about 30 minutes (10 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 Sautéed Greens?

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 mix from drying out.

Can I substitute ingredients in Berbere-Spiced Chicken Tibs with Sautéed Greens?

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 Sautéed Greens 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 Sautéed Greens?

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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