Berbere-Spiced Chicken Tibs with Sautéed Onions and Peppers

By AislePrompt Editorial · Published 2026-06-12 · Updated 2026-06-12

Tender cubes of chicken sautéed with vibrant berbere spice, caramelized onions, and peppers for a classic Ethiopian-inspired dish. This Ethiopian-inspired chicken recipe, ready in about 30 minutes, pairs boneless chicken thighs, berbere spice blend, red bell pepper 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.

Ingredients

• 1 lb, cut into 1-inch cubes boneless chicken thighs
• 2 tbsp berbere spice blend
• 1 large, sliced into strips red bell pepper
• 1 large, sliced into rings yellow onion
• 4, minced garlic cloves
• 1 tsp, minced ginger
• 3 tbsp vegetable oil
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp, chopped (optional) fresh parsley

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Instructions

1. Step 1: Heat 3 tbsp vegetable oil in a large skillet over medium-high heat until shimmering. Add 1 large sliced yellow onion and sauté for 5-6 minutes until edges are caramelized and soft.
2. Step 2: Add 4 minced garlic cloves and 1 tsp minced ginger to the onions, cooking for 1 minute until fragrant.
3. Step 3: Stir in 1 lb cubed boneless chicken thighs, tossing to coat with onion mixture. Cook for 5 minutes, stirring occasionally until chicken begins to brown.
4. Step 4: Sprinkle 2 tbsp berbere spice blend, 1 tsp salt, and 1/2 tsp black pepper over the chicken. Stir well to evenly coat and cook for another 8-10 minutes, turning chicken pieces until fully cooked and spicy aroma fills the kitchen.
5. Step 5: Add 1 large sliced red bell pepper to the skillet, cooking for 3-4 minutes until peppers are tender but still slightly crisp.
6. Step 6: Remove from heat and garnish with 2 tbsp chopped fresh parsley if desired. Serve hot with injera or rice.