Berbere-Spiced Chicken Tibs with Sautéed Onions

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

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 chicken pieces sautéed with aromatic berbere spice and caramelized onions for a flavorful Ethiopian-inspired dish. This African recipe (gluten free), ready in about 35 minutes, pairs boneless chicken thighs, berbere spice blend, red onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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: 25 min Serves 4 Ethiopian cuisine 320 cal/serving

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Ingredients

1 lb boneless chicken thighs
2 tbsp berbere spice blend
1 large, sliced into thin rings red onion
3, minced garlic cloves
1 tbsp, minced ginger root
3 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1/4 cup water
2 tbsp, chopped fresh parsley

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Instructions

Step 1: Heat 3 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add 1 large sliced red onion and sauté for 6-8 minutes until soft and golden brown on the edges.
Step 2: Stir in 3 minced garlic cloves and 1 tbsp minced ginger, cooking for 1 minute until fragrant.
Step 3: Add 1 lb boneless chicken thighs cut into 1-inch pieces, seasoning with 2 tbsp berbere spice blend, 1 tsp salt, and 1/2 tsp black pepper. Sauté for 5 minutes, stirring frequently until the chicken is browned on all sides.
Step 4: Pour 1/4 cup water into the skillet, reduce heat to medium, cover, and simmer for 10 minutes until chicken is cooked through and the sauce thickens slightly.
Step 5: Remove the lid and cook uncovered for 2-3 minutes to reduce any excess liquid. Sprinkle 2 tbsp chopped fresh parsley over the top before serving.