Ethiopian Spiced Chicken with Torn Bread

Ingredients

• 1 lb boneless skinless chicken thighs
• 4 tablespoons unsalted butter
• 1 whole medium yellow onion
• 4 cloves garlic cloves
• 1 piece fresh ginger, 1-inch piece
• 2 teaspoons berbere spice blend
• ½ teaspoon cayenne pepper
• 2 tablespoons fresh lime juice
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 2 whole medium Roma tomatoes
• 2 sheets injera bread (or flatbread)
• ¼ cup fresh cilantro, roughly chopped
• 2 eggs hard-boiled eggs

Instructions

1. 1

   Cut the 1 lb of boneless skinless chicken thighs into bite-sized pieces, roughly 1 to 1.5 inches. Thighs have more forgiving, flavorful meat than breasts and won't dry out as quickly during cooking.

2. 2

   Dice 1 medium yellow onion into 1/4-inch pieces. Peel and finely mince 4 garlic cloves and grate a 1-inch piece of fresh ginger on a microplane — keep them separate for now.

3. 3

   Dice 2 medium Roma tomatoes into roughly 1/2-inch chunks and set aside. Roughly chop 0.25 cup of fresh cilantro.

4. 4

   Tear 2 sheets of injera bread (or flatbread) into roughly 2-inch pieces and set on a serving platter — you'll toss the finished dish over it.

5. 5

   Set a 12-inch heavy-bottomed skillet over medium-high heat. Once it is hot, add 4 tablespoons of unsalted butter and let it melt until it stops foaming and the milk solids are just beginning to brown, about 2 minutes — you'll smell a nutty aroma. This browned butter will deepen the spice flavors.

6. 6

   Add the diced chicken pieces to the hot butter and let them sit undisturbed for 2-3 minutes, then stir and cook for another 3-4 minutes until the exteriors are golden but the insides are not fully cooked through yet. This partial sear locks in flavor.

7. 7

   Scatter the diced onion pieces into the skillet and cook, stirring frequently, until they become translucent and lightly caramelized at the edges, about 4-5 minutes. You should hear a gentle, steady sizzle — if it sounds aggressive, lower heat slightly to medium.

8. 8

   Add the minced garlic and grated ginger to the skillet and cook, stirring constantly, for 30-45 seconds until fragrant — be careful not to let them scorch. You'll smell a pungent, ginger-forward aroma.

9. 9

   Sprinkle in 2 teaspoons of berbere spice blend and 0.5 teaspoon of cayenne pepper. Stir continuously for 1-2 minutes to coat all the chicken and onions evenly — the spices will deepen in color and the aroma will become rich and complex.

10. 10

    Pour in 2 tablespoons of fresh lime juice and add the diced tomato pieces. Stir well and cook for 2-3 minutes until the tomatoes just begin to soften and release their juices — do not overcook them or they'll fall apart. Season with 1 teaspoon of kosher salt and 0.5 teaspoon of black pepper, then taste and adjust.

11. 11

    Remove the skillet from the heat. Spoon the warm chicken mixture over the torn injera bread pieces on your serving platter, tossing gently to combine — the bread will absorb the spiced butter and soften slightly.

12. 12

    Halve the 2 hard-boiled eggs and arrange them on top of the fitfit. Garnish with the 0.25 cup of chopped fresh cilantro. Serve immediately while the chicken and bread are still warm — this dish is best eaten right away, traditionally with your hands using the bread as both plate and utensil.

Tools you’ll need

• 12-inch heavy-bottomed skillet
• microplane grater
• chef's knife
• cutting board
• wooden spoon
• serving platter

More recipes like this

• 

  Crispy Chicken Chalugas with Quick Lime Crema

  45 min

• 

  Southern Quick-Pickled Green Tomatoes

  50 min

• 

  Burritos de Carne Asada

  25 min

• 

  Crispy Seafood Batagor with Peanut Sauce

  30 min