Ethiopian-Inspired Spiced Chicken Tibs with Garlic and Berbere

By AislePrompt Editorial · Published 2026-08-02 · Updated 2026-08-02

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 cubes sautéed with fragrant garlic and berbere spices, offering a spicy and savory dish that pairs beautifully with injera or rice. This Ethiopian-inspired chicken recipe, ready in about 35 minutes, pairs berbere spice mix, garlic cloves, minced, red onion, sliced thinly 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

1.5 lbs boneless chicken thighs, cut into 1-inch cubes
2 tbsp berbere spice mix
5 garlic cloves, minced
1 medium (about 1 cup) red onion, sliced thinly
1 tbsp tomato paste
3 tbsp vegetable oil
1 tsp salt
1/2 tsp black pepper
1 tbsp fresh lemon juice
2 tbsp fresh parsley, chopped

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Instructions

Step 1: Heat 3 tbsp vegetable oil in a large skillet over medium-high heat until shimmering.
Step 2: Add 1 cup thinly sliced red onion and sauté for 4-5 minutes until softened and edges begin to brown.
Step 3: Stir in 5 minced garlic cloves and 2 tbsp berbere spice mix, cooking for 1 minute until aromatic.
Step 4: Add 1.5 lbs cubed boneless chicken thighs to the skillet, spreading them out. Season with 1 tsp salt and 1/2 tsp black pepper. Sauté for 8-10 minutes, turning occasionally, until the chicken is cooked through and browned on all sides.
Step 5: Mix in 1 tbsp tomato paste and 1 tbsp fresh lemon juice, stirring to coat the chicken evenly. Cook for an additional 2 minutes until the sauce thickens slightly.
Step 6: Remove from heat and garnish with 2 tbsp chopped fresh parsley. Serve hot with injera or steamed rice.