Doro Tibs - Sautéed Chicken with Berbere

EthiopianLunch

Recipe Story

origins & traditions

Doro Tibs is a quintessential comfort food that showcases the bold flavors of berbere spice blend combined with tender chicken pieces. Unlike the slow-cooked doro wat, tibs is a quick sauté method that seals in the juices while creating a beautiful caramelized crust on the meat. The dish features generous amounts of onions cooked until golden, fresh tomatoes that add brightness, and green peppers for a subtle crunch. Garlic and ginger provide an aromatic foundation, while the berbere spice blend delivers the signature warmth and complexity. Traditionally served on a sizzling clay plate, this dish is perfect for weeknight dinners or casual gatherings. The cooking technique allows the spices to bloom in oil, creating layers of flavor that coat each piece of chicken. Best enjoyed with injera to soak up the flavorful juices or served over rice for a heartier presentation.

Instructions

step by step

0/11 done

Cut chicken thighs into 2-inch pieces and pat dry with paper towels. Season with salt and black pepper.
Heat olive oil in a large skillet over medium-high heat until shimmering.
Add sliced onions and sauté for 8-10 minutes until golden brown and softened, stirring occasionally.
Add minced garlic and grated ginger, cook for 1 minute until fragrant.
Push onions to the side and add chicken pieces in a single layer. Sear for 3-4 minutes without moving to develop a golden crust.
Flip chicken pieces and add berbere spice blend (mix cayenne, paprika, cumin, coriander, turmeric). Stir to coat evenly.
Add diced tomatoes and sliced bell peppers. Toss everything together.
Reduce heat to medium and cook for 10-12 minutes, stirring occasionally, until chicken is cooked through and vegetables are tender.
Taste and adjust seasoning with salt and additional cayenne if desired.
Remove from heat and garnish with fresh cilantro.
Serve immediately while hot, accompanied by injera or rice.

Doro Tibs - Sautéed Chicken with Berbere

3.8 (37)

Fragrant pan-seared chicken pieces tossed with aromatic berbere spices, fresh tomatoes, and green peppers. A beloved home-style dish served with injera or rice for a satisfying meal.

medium

45 min

4 servings

Ingredients

0 of 15 checked

Main

800 grams Chicken Thigh, cut into 2-inch pieces
2 pieces Onions, thinly sliced
3 pieces Tomatoes, diced
2 pieces Bell Peppers, sliced into strips

Aromatics

6 cloves Garlic, minced
2 teaspoons Ginger, freshly grated

Spices

2 teaspoons Cayenne
3 teaspoons Paprika
1 1/2 teaspoons Cumin, ground
1 teaspoons Coriander, ground
1/2 teaspoons Turmeric

Base

3 tablespoons Olive Oil

Seasoning

1 1/2 teaspoons Salt
3/4 teaspoons Black Pepper, freshly ground

Garnish

3 tablespoons Cilantro, chopped (optional)

Chef Tips

expert advice

•For deeper flavor, marinate chicken with half the spices for 30 minutes before cooking.

•The key to perfect tibs is high heat and minimal stirring initially to develop good caramelization.

•If you prefer more sauce, add 1/4 cup water or chicken broth during the final cooking stage.

•Adjust the cayenne pepper based on your heat preference - traditional tibs can be quite spicy.

•For a richer version, finish with a tablespoon of butter stirred in at the end.

•This dish tastes even better the next day as flavors meld together.

Variations & Substitutions

make it your own

•Fresh rosemary can be added with the garlic for an aromatic variation.

Storage & Reheating

keeping it fresh

Storage

Store cooled tibs in an airtight container in the refrigerator for up to 3 days. The flavors will deepen overnight. Can be frozen for up to 2 months in a freezer-safe container. Thaw overnight in refrigerator before reheating.

Reheating

Reheat in a skillet over medium heat with a splash of water or broth to prevent drying out, stirring occasionally until heated through (about 5-7 minutes). Alternatively, microwave in a covered dish for 2-3 minutes, stirring halfway through. For best texture, avoid reheating more than once.