Ethiopian Spiced Chicken Sauté

Ingredients

• 1.5 pounds boneless skinless chicken thighs, cut into 1-inch cubes
• 3 tablespoons extra-virgin olive oil
• 1 whole large yellow onion
• 1 whole medium red bell pepper
• 1 whole medium green bell pepper
• 4 whole garlic cloves, minced
• 1 tablespoon fresh ginger, grated on microplane
• 2 tablespoons berbere spice blend
• ½ teaspoon red pepper flakes
• ½ cup low-sodium chicken broth
• 2 tablespoons fresh lemon juice
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• ¼ cup fresh cilantro, chopped

Instructions

1. 1

   Pat 1.5 pounds of boneless skinless chicken thighs completely dry with paper towels, then cut them into 1-inch cubes. Season generously with 0.5 teaspoon of kosher salt and 0.25 teaspoon of black pepper — this helps them brown better and seasons from the inside.

2. 2

   Dice 1 large yellow onion into 1/4-inch pieces. Seed and dice both the red and green bell peppers into 1/2-inch chunks — uniform sizes ensure even cooking. Peel and mince 4 garlic cloves. Grate a 1-tablespoon piece of fresh ginger on a microplane.

3. 3

   Set a 12-inch stainless steel skillet over medium-high heat. Pour in 3 tablespoons of extra-virgin olive oil and let it preheat for 1 minute until it shimmers and moves freely across the pan — it should be hot enough that a piece of chicken sizzles immediately on contact.

4. 4

   Working in two batches to avoid crowding, lay the cubed chicken in a single layer and resist moving it for 2-3 minutes. You want a golden-brown crust to form on the bottom — this creates rich, caramelized flavor. Stir and cook another 2 minutes until mostly opaque, then transfer to a clean plate. Do not worry if it is not fully cooked through; it will finish cooking when you add it back to the pan.

5. 5

   In the same skillet over medium heat, add the diced onions and cook for 3-4 minutes, stirring occasionally, until they soften and the edges turn light golden. You should smell the natural sweetness of the onions developing.

6. 6

   Add the minced garlic, grated ginger, 2 tablespoons of berbere spice blend, and 0.5 teaspoon of red pepper flakes. Stir constantly for 45-60 seconds until fragrant — the kitchen should fill with warm, spicy, earthy aromas. Do not let the spices burn, or they will taste bitter.

7. 7

   Add the red and green bell pepper chunks and stir well to coat everything with the spice mixture. Cook for 2-3 minutes, stirring occasionally, until the peppers start to soften and brighten in color.

8. 8

   Pour in 0.5 cup of low-sodium chicken broth and 2 tablespoons of fresh lemon juice. Stir to combine, then nestle the cooked chicken and any accumulated juices back into the skillet. Reduce heat to medium-low and simmer gently for 5-7 minutes, stirring occasionally, until the chicken is cooked through — an instant-read thermometer should read 165°F in the thickest piece.

9. 9

   Taste the tibs and adjust seasoning with additional salt, black pepper, or berbere to your heat preference. The sauce should be flavorful and slightly reduced — if it looks too thin, simmer uncovered for another 2-3 minutes.

10. 10

    Transfer the awaze chicken tibs to a serving platter or individual bowls. Scatter 0.25 cup of fresh chopped cilantro over the top for brightness and a fresh, herbaceous finish. Serve warm alongside injera bread or over steamed rice — the spiced sauce is perfect for soaking into either.

Tools you’ll need

• 12-inch stainless steel skillet
• paper towels
• cutting board
• chef's knife
• microplane grater
• wooden spoon or silicone spatula
• instant-read thermometer
• measuring spoons
• measuring cups
• clean plate

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