Braised Ethiopian-Style Chicken with Mitmita and Niter Kibbeh

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender chicken pieces slow-braised in fragrant Ethiopian spiced butter infused with mitmita, garlic, and ginger for a vibrant, aromatic main dish. This african-inspired chicken ready in about 60 minutes pairs (about 2 lbs) bone-in chicken thighs, mitmita spice powder, large, thinly sliced yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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: 45 min Serves 4 African cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat dry 6 bone-in chicken thighs and season with 1 1/2 tsp salt and 1/2 tsp black pepper.
  2. Step 2: Heat 4 tbsp niter kibbeh in a large heavy skillet over medium heat until melted and shimmering. Add chicken thighs skin-side down and brown for 5-6 minutes until golden and crispy. Flip and brown other side for 4 minutes, then remove chicken and set aside.
  3. Step 3: In the same skillet, add 1 large thinly sliced yellow onion and sauté over medium heat for 7 minutes until softened and starting to brown.
  4. Step 4: Stir in 4 minced garlic cloves, 2 tbsp minced fresh ginger, and 1 tsp mitmita spice powder. Cook for 2 minutes until fragrant.
  5. Step 5: Add 1 tbsp tomato paste and stir to combine, cooking for 2 more minutes until the tomato paste darkens slightly.
  6. Step 6: Return the chicken to the pan, pour in 1 cup chicken broth, cover, and reduce heat to low. Simmer gently for 30 minutes until chicken is cooked through and tender.
  7. Step 7: Garnish with 1/4 cup chopped fresh cilantro before serving with injera or rice.

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Frequently asked questions

How long does Braised Ethiopian-Style Chicken with Mitmita and Niter Kibbeh take to make?

Total time is about 60 minutes (15 min prep + 45 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 Braised Ethiopian-Style Chicken with Mitmita and Niter Kibbeh?

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 mitmita spice powder from drying out.

Can I substitute ingredients in Braised Ethiopian-Style Chicken with Mitmita and Niter Kibbeh?

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 Braised Ethiopian-Style Chicken with Mitmita and Niter Kibbeh 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 Braised Ethiopian-Style Chicken with Mitmita and Niter Kibbeh?

African 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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