Ethiopian-Style Spiced Chicken Tibs with Mitmita Seasoning

By AislePrompt Editorial · Published 2026-06-26 · Updated 2026-06-26

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 cubes of chicken sautéed with spicy mitmita seasoning and fragrant herbs, perfect for a quick Ethiopian-inspired meal. This Ethiopian-inspired chicken recipe, ready in about 25 minutes, pairs mitmita spice blend, yellow onion, sliced, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 3, 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: 15 min Serves 3 Ethiopian cuisine 320 cal/serving

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Ingredients

1 pound boneless skinless chicken thighs, cut into 1-inch pieces
1 tablespoon mitmita spice blend
1 medium yellow onion, sliced
3 garlic cloves, minced
1 small green chili, sliced
2 tablespoons vegetable oil
1 teaspoon fresh rosemary leaves
1 teaspoon salt
1/2 teaspoon black pepper
4 lemon wedges

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Instructions

Step 1: Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Add 1 medium sliced yellow onion and sauté for 4 minutes until softened and translucent.
Step 2: Add 3 minced garlic cloves and 1 small sliced green chili, cooking for 1 minute until fragrant.
Step 3: Add 1 pound chicken thigh pieces, 1 tablespoon mitmita spice blend, 1 teaspoon fresh rosemary leaves, 1 teaspoon salt, and 1/2 teaspoon black pepper. Stir well to coat the chicken evenly with spices.
Step 4: Cook for 8-10 minutes, stirring occasionally, until chicken is fully cooked through and edges are slightly browned.
Step 5: Remove from heat and serve hot with 4 lemon wedges to squeeze over the top for brightness.