Doro Tibs

Ingredients

• 1.5 lbs boneless chicken thighs, cut into 1-inch cubes
• 3 tbsp niter kibbeh or clarified butter
• 2 large red onions, sliced
• 4 garlic cloves, minced
• 1 tbsp grated ginger
• 2-3 tbsp berbere spice blend
• 1 tsp paprika
• 2 jalapeños or 1 green bell pepper, sliced
• 2 tomatoes, chopped
• 1 tsp salt
• 2 tbsp rosemary sprigs, or 1 tsp dried

Before you cook

• Toss the chicken cubes with half the berbere, half the garlic, and a pinch of salt, and set aside to marinate for 30 minutes.
• Slice the onions and peppers, mince the remaining garlic and ginger, and chop the tomatoes.

Steps

1. Melt the niter kibbeh in a wide skillet over medium heat.
2. Add the onions and cook, stirring often, for 15 minutes until deeply softened and jammy.
3. Push the onions to one side, raise the heat to medium-high, and add the marinated chicken to sear for 5 minutes without stirring.
4. Flip the chicken pieces and brown the other side for 3 minutes.
5. Stir in the remaining garlic, ginger, remaining berbere, and paprika, and cook for 1 minute until fragrant.
6. Add the peppers and tomatoes and stir to combine.
7. Cover and cook for 10 minutes, stirring once, until the chicken is cooked through and the tomatoes have broken down.
8. Stir in the rosemary and salt, taste, and adjust the berbere if you want more heat.
9. Serve straight from the skillet with injera or flatbread.