Ethiopian Spiced Chicken Tibs with Berbere and Red Wine Reduction

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Sautéed chicken cubes tossed in berbere spice and finished with a rich red wine reduction for a flavorful Ethiopian-inspired dish. This ethiopian-inspired chicken ready in about 40 minutes pairs boneless skinless 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.

★ 4.5 (15 ratings) Prep: 15 min Cook: 25 min Serves 4 Ethiopian cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Toss 1 lb boneless skinless chicken thighs cut into 1-inch pieces with 1.5 tbsp berbere spice blend and 1 tsp salt, coating evenly and letting it rest for 10 minutes.
  2. Step 2: Heat 3 tbsp olive oil in a large skillet over medium-high heat. Add the spiced chicken pieces and sear for 5-6 minutes, turning to brown all sides until golden and cooked through.
  3. Step 3: Remove chicken from skillet and set aside. In the same skillet, add 1 medium thinly sliced red onion and 3 minced garlic cloves, sautéing for 3-4 minutes until softened and fragrant.
  4. Step 4: Stir in 1 tsp chopped fresh rosemary, then pour in 3/4 cup dry red wine, scraping up any browned bits from the pan. Simmer the wine for 5 minutes until it reduces by half and thickens slightly.
  5. Step 5: Return the chicken to the skillet and toss to coat in the wine reduction sauce. Cook for 2 more minutes to meld flavors.
  6. Step 6: Finish by stirring in 1 tbsp fresh lemon juice and 1/2 tsp black pepper, then serve hot with injera or steamed rice.

Frequently asked questions

How long does Ethiopian Spiced Chicken Tibs with Berbere and Red Wine Reduction take to make?

Total time is about 40 minutes (15 min prep + 25 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 Ethiopian Spiced Chicken Tibs with Berbere and Red Wine Reduction?

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 berbere spice blend from drying out.

Can I substitute ingredients in Ethiopian Spiced Chicken Tibs with Berbere and Red Wine Reduction?

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 Ethiopian Spiced Chicken Tibs with Berbere and Red Wine Reduction 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 Ethiopian Spiced Chicken Tibs with Berbere and Red Wine Reduction?

Ethiopian 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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