Ethiopian-Inspired Spiced Chicken Tibs with Injera

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-02 · Updated 2026-05-02

Tender chicken pieces sautéed with traditional Ethiopian spices, onions, and peppers, served with homemade injera flatbread. This ethiopian-inspired chicken ready in about 45 minutes pairs boneless skinless chicken thighs, yellow onion, green bell pepper 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.

Ingredients

• 1 lb, cut into 1-inch cubes boneless skinless chicken thighs
• 1 medium, thinly sliced yellow onion
• 1 small, sliced green bell pepper
• 1 1/2 tbsp berbere spice blend
• 2, minced garlic cloves
• 1 tsp, grated ginger
• 3 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup water
• 2 cups injera flour or teff flour
• 2 1/2 cups water (for injera batter)
• 1/2 tsp salt (for injera)

Instructions

1. Step 1: In a large bowl, combine 2 cups injera or teff flour with 2 1/2 cups water and 1/2 tsp salt, whisk until smooth. Cover and let ferment at room temperature for 24-48 hours until slightly bubbly and sour.
2. Step 2: Heat 3 tbsp olive oil in a large skillet over medium-high heat. Add 1 medium thinly sliced yellow onion and cook for 5 minutes until translucent.
3. Step 3: Add 2 minced garlic cloves and 1 tsp grated ginger, sauté for 1 minute until fragrant.
4. Step 4: Stir in 1 1/2 tbsp berbere spice blend and cook for 30 seconds.
5. Step 5: Add 1 lb cubed chicken thighs, 1 small sliced green bell pepper, 1 tsp salt, and 1/2 tsp black pepper. Sauté for 5 minutes until chicken begins to brown.
6. Step 6: Pour in 1/4 cup water, cover, and reduce heat to medium-low. Cook for 10 minutes until chicken is cooked through and sauce thickens.
7. Step 7: Meanwhile, to cook injera, heat a nonstick skillet over medium heat. Pour a thin layer of batter (about 1/2 cup) into the pan, swirl to cover surface, and cook until holes appear and edges lift, about 2-3 minutes. Do not flip. Remove injera and repeat with remaining batter.
8. Step 8: Serve the spiced chicken tibs hot with fresh injera flatbread on the side.