Spicy Awaze Chicken Tibs
Ethiopian-spiced seared chicken with a fiery ginger-garlic chile sauce. Sheet-pan finish in under 20 minutes—authentic heat, zero fuss.
- Total time
- 18 min
- Servings
- 2
- Calories
- 380
- Protein
- 42g
Ingredients
- 1 lb boneless, skinless chicken thighs, cut into 1-inch cubes
- 2 tbsp awaze spice blend (or berbere)
- 1 tbsp fresh ginger, minced
- 1 whole serrano chile or Thai bird's eye, minced
- 2 tbsp lime juice
- ¼ cup scallions or fresh cilantro (chopped)
Instructions
- 1
Pat chicken dry with paper towels. Season with salt, pepper, and 1 tbsp awaze spice.
- 2
Heat 2 tbsp olive oil in a skillet over medium-high until it shimmers, about 90 seconds.
- 3
Sear chicken without stirring for 3 minutes until golden on the bottom. Stir, cook 3 more minutes.
- 4
Push chicken to the side. Add ginger, chile, and remaining 1 tbsp awaze to the empty space.
- 5
Stir everything together, cook 2 minutes until fragrant. Pour in lime juice and toss to coat.
- 6
Taste and adjust salt. Serve hot, topped with scallions or cilantro.
Tools you’ll need
- 12-inch stainless steel or nonstick skillet
- cutting board
- knife
- paper towels
- wooden spoon or spatula
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