Chicken Tibs

Ingredients

• 1.5 lbs boneless skinless chicken thighs, cut into 1-inch cubes
• 3 tablespoons extra-virgin olive oil
• 1 whole large yellow onion
• 2 whole medium Roma tomatoes
• 1 whole green bell pepper
• 1 whole jalapeño pepper, fresh
• 4 whole garlic cloves
• 1 tablespoon fresh ginger, peeled
• 1.5 teaspoons berbere spice blend
• ½ teaspoon paprika
• ½ teaspoon ground cumin
• ½ cup low-sodium chicken broth
• ¾ teaspoon kosher salt
• ¼ teaspoon black pepper
• 2 tablespoons fresh cilantro, chopped

Instructions

1. 1

   Pat the 1.5 lbs of boneless skinless chicken thighs completely dry with paper towels. Then cut them into 1-inch cubes — uniform sizes ensure even cooking. Set the chicken aside on a clean cutting board.

2. 2

   Dice 1 large yellow onion into 1/4-inch pieces, keeping them uniform. Dice the 2 Roma tomatoes into 1/2-inch chunks. Remove the stem and seeds from 1 green bell pepper and cut it into 3/4-inch pieces.

3. 3

   Slice 1 jalapeño pepper in half lengthwise and remove the seeds if you prefer less heat (leave them in for more spice). Finely mince the jalapeño. Peel and finely mince 4 garlic cloves. Grate the 1 tablespoon of fresh ginger on a microplane.

4. 4

   Measure out 1.5 teaspoons berbere spice, 0.5 teaspoon paprika, and 0.5 teaspoon ground cumin into a small bowl and stir together. Have 0.5 cup chicken broth ready nearby.

5. 5

   Set a 14-inch wok or large skillet over medium-high heat. Let it preheat for 2 minutes until a drop of water dances across the surface and evaporates immediately.

6. 6

   Pour in 3 tablespoons of extra-virgin olive oil and let it shimmer, about 30 seconds. Working in two batches to avoid crowding, add half the chicken cubes and let them sear without stirring for 2-3 minutes — you should hear a steady, confident sizzle. Turn them and cook the other side until golden and cooked through, another 2-3 minutes per batch. Transfer the cooked chicken to a clean plate.

7. 7

   Add the diced onion to the hot wok with any oil remaining in the pan. Sauté for 2-3 minutes, stirring occasionally, until the onion turns translucent and softens — you should smell a sweet, caramelizing aroma.

8. 8

   Add the minced garlic and grated ginger to the onions. Stir constantly for 30 seconds until fragrant — the aromatics should bloom and fill your kitchen with warmth.

9. 9

   Sprinkle the spice mixture (berbere, paprika, and cumin) over the onions and garlic. Stir well for 30 seconds, coating everything evenly — toasting the spices this way deepens their flavor.

10. 10

    Add the diced tomatoes and minced jalapeño to the wok. Stir well and cook for 2-3 minutes, stirring occasionally, until the tomatoes begin to break down and release their juices — you'll see the mixture darken slightly.

11. 11

    Stir in the green bell pepper pieces and pour in 0.5 cup of chicken broth. Return the cooked chicken to the wok and stir to combine. Reduce the heat to medium and simmer for 3-4 minutes, stirring gently, until the peppers are tender-crisp and the sauce reduces slightly. Taste it — the flavors should be warming and well-balanced.

12. 12

    Season with 0.75 teaspoon kosher salt and 0.25 teaspoon black pepper. Stir well and taste again, adjusting salt and spice to your preference.

13. 13

    Transfer the chicken tibs to a serving platter or divide among four bowls. Garnish generously with 2 tablespoons of fresh chopped cilantro for brightness and color. Serve immediately while the dish is still steaming, ideally with injera bread on the side for scooping.

Tools you’ll need

• paper towels
• cutting board
• chef's knife
• microplane
• small mixing bowl
• 14-inch wok or large skillet
• wooden spoon or silicone spatula
• plate for cooked chicken
• serving platter or bowls

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