Ethiopian-Inspired Spiced Chicken Tibs with Berbere Pan Sauce

By AislePrompt Editorial · Published 2026-07-29 · Updated 2026-07-29

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 developed and reviewed.

Quick sautéed chicken cubes seasoned with berbere spice blend and served with a bold, spiced pan sauce perfect for a weeknight meal. This Ethiopian-inspired chicken recipe, ready in about 30 minutes, pairs boneless skinless chicken thighs, diced, vegetable oil, 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 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 320 cal/serving

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Ingredients

1.5 lbs boneless skinless chicken thighs, diced
2 tbsp vegetable oil
1 medium, chopped onion
3 minced garlic cloves
2 tbsp berbere spice blend
1 tbsp tomato paste
1/2 cup water
1 tsp salt
1/2 tsp black pepper
1 tbsp fresh lemon juice
2 tbsp chopped, for garnish fresh parsley

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add 1.5 lbs diced boneless skinless chicken thighs and cook for 6-7 minutes, stirring occasionally, until golden brown on all sides.
Step 2: Add 1 medium chopped onion and sauté with the chicken for 4 minutes until softened.
Step 3: Stir in 3 minced garlic cloves and 2 tbsp berbere spice blend, cooking for 1 minute until fragrant.
Step 4: Mix in 1 tbsp tomato paste and 1/2 cup water, stirring to combine. Reduce heat to medium and simmer for 8 minutes until the sauce thickens and coats the chicken.
Step 5: Season with 1 tsp salt, 1/2 tsp black pepper, and 1 tbsp fresh lemon juice. Stir well.
Step 6: Remove from heat and garnish with 2 tbsp chopped fresh parsley before serving with rice or flatbread.