Ethiopian Chicken Tibs

Ingredients

• 1 pound boneless, skinless chicken breast or thighs, cut into bite-sized pieces
• 2 medium onions, thinly sliced
• 3 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon Ethiopian berbere spice, or more to taste
• 2 tablespoons vegetable oil
• Salt and black pepper, to taste

Method

1. 1Heat 1 tablespoon of oil in a large skillet or wok over high heat, until it shimmers and barely smokes.
2. 2Add the chicken to the skillet, cooking until browned on all sides and cooked through, about 5-7 minutes, then set aside.
3. 3In the same skillet, add the remaining 1 tablespoon of oil, then add the sliced onions and cook, stirring occasionally, until they are deeply golden and fragrant, about 8 minutes.
4. 4Add the minced garlic and grated ginger to the skillet, stirring constantly to prevent burning, and cook for 1 minute.
5. 5Stir in the cumin, coriander, turmeric, and berbere spice, cooking for 1 minute, until the spices are fragrant.
6. 6Add the cooked chicken back into the skillet, stirring to coat with the spice and onion mixture, and cook for an additional 2 minutes, until heated through.
7. 7Season the Tibs with salt and black pepper to taste, then serve hot, garnished with chopped fresh cilantro or scallions if desired.

Nutrition per serving