Ethiopian-Inspired Spiced Chicken Tibs with Berbere Sauce

By AislePrompt Editorial · Published 2026-04-30 · Updated 2026-04-30

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.

Tender chicken pieces pan-seared with traditional Ethiopian berbere spices and served with a rich, aromatic sauce infused with garlic and onions. This Ethiopian-inspired chicken recipe, ready in about 35 minutes, pairs boneless chicken thighs, berbere spice blend, olive oil 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: 15 min Cook: 20 min Serves 4 Ethiopian cuisine 350 cal/serving

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Ingredients

1 lb, cut into 1-inch pieces boneless chicken thighs
1.5 tbsp berbere spice blend
3 tbsp olive oil
1 medium, thinly sliced yellow onion
4, minced garlic cloves
1 tbsp tomato paste
1/2 cup water
1 tsp salt
1/2 tsp black pepper
2 tbsp, chopped fresh parsley
1 tbsp lemon juice

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Instructions

Step 1: Toss 1 lb boneless chicken thighs cut into 1-inch pieces with 1.5 tbsp berbere spice blend and 1 tsp salt in a bowl until evenly coated.
Step 2: Heat 3 tbsp olive oil in a large skillet over medium-high heat. Add the chicken pieces and sear for 5-6 minutes, stirring occasionally, until browned on all sides and cooked through. Remove chicken and set aside.
Step 3: In the same skillet, add 1 medium thinly sliced yellow onion and sauté for 4-5 minutes until softened and starting to caramelize.
Step 4: Add 4 minced garlic cloves and 1 tbsp tomato paste, cooking for 2 minutes until fragrant and the tomato paste darkens.
Step 5: Pour in 1/2 cup water and stir to deglaze the pan, scraping any browned bits from the bottom. Simmer for 3 minutes until sauce thickens slightly.
Step 6: Return the chicken to the skillet, toss to coat in the sauce, and cook together for 2 more minutes to meld flavors.
Step 7: Remove from heat and stir in 1 tbsp lemon juice and 2 tbsp chopped fresh parsley before serving warm.