Honey-Glazed Ethiopian Chicken Tibs with Berbere Peppers

By AislePrompt Editorial · Published 2026-05-17 · Updated 2026-05-17

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 sautéed with sweet honey and fiery berbere peppers for a balanced, vibrant dish perfect with injera or rice. This Ethiopian-inspired chicken recipe, ready in about 30 minutes, pairs berbere spice mix, honey, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 370 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: 10 min Cook: 20 min Serves 4 Ethiopian cuisine 370 cal/serving

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Ingredients

1 lb boneless skinless chicken thighs, cut into 1-inch pieces
2 tbsp berbere spice mix
2 tbsp honey
3 garlic cloves, minced
1 medium (6 oz) yellow onion, sliced into thin strips
1 medium green bell pepper, sliced
3 tbsp vegetable oil
1 tsp salt
1/2 tsp black pepper
2 tbsp fresh parsley, chopped

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Instructions

Step 1: In a large skillet, heat 3 tbsp vegetable oil over medium-high heat. Add 1 medium sliced yellow onion and 1 medium sliced green bell pepper, sautéing for 5 minutes until softened and edges begin to brown.
Step 2: Add 3 minced garlic cloves and cook for 1 minute until fragrant.
Step 3: Add 1 lb chicken thigh pieces to the skillet and sprinkle with 2 tbsp berbere spice mix, 1 tsp salt, and 1/2 tsp black pepper. Sauté for 8-10 minutes, stirring frequently, until the chicken is cooked through and edges are lightly charred.
Step 4: Drizzle 2 tbsp honey over the chicken and stir well, cooking for another 2 minutes until the honey caramelizes slightly and coats the chicken.
Step 5: Remove from heat and garnish with 2 tbsp chopped fresh parsley. Serve hot with injera or steamed rice to balance the sweet heat.