Simmered Chicken Tibs with Garlic, Rosemary, and Berbere

By AislePrompt Editorial · Published 2026-05-10 · Updated 2026-05-10

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.

Juicy chicken morsels simmered in a fragrant garlic and rosemary sauce with a gentle kick of berbere spice, perfect for a quick and flavorful dinner. This Ethiopian-inspired chicken recipe, ready in about 40 minutes, pairs olive oil, garlic cloves, sliced thin, fresh rosemary sprigs 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: 10 min Cook: 30 min Serves 4 Ethiopian cuisine 350 cal/serving

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Ingredients

1.5 lbs boneless skinless chicken thighs, cut into 1-inch pieces
2 tbsp olive oil
5 garlic cloves, sliced thin
2 fresh rosemary sprigs
1 1/2 tbsp berbere spice mix
1 medium white onion, sliced
1 medium tomato, chopped
1 tsp salt
1/2 cup water
for serving fresh lemon wedges

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Instructions

Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
Step 2: Add 1 medium sliced white onion and 5 thinly sliced garlic cloves, sautéing for 4 minutes until softened and fragrant.
Step 3: Stir in 1 1/2 tbsp berbere spice mix and 2 fresh rosemary sprigs, cooking for 1 minute to toast the spices.
Step 4: Add 1.5 lbs cut chicken thighs, stirring to coat with the aromatic mixture, and cook for 6 minutes until chicken browns on all sides.
Step 5: Mix in 1 medium chopped tomato, 1/2 cup water, and 1 tsp salt. Reduce heat to medium-low and simmer uncovered for 15 minutes until the chicken is cooked through and sauce reduces slightly.
Step 6: Remove rosemary sprigs and adjust seasoning if needed.
Step 7: Serve hot with fresh lemon wedges to squeeze over the dish for brightness.