📍 Where this dish comes from: Uganda, Kenya & Tanzania · Lake Victoria
Discover the history of this region →
Discover the history of this region →
Tibs is Ethiopia’s answer to a quick sauté — meat cut into pieces and pan-seared hot and fast, a genuine departure from the long, patient braises that define most of this book’s Ethiopian dishes. Doro tibs applies that same technique to chicken, delivering real char and a concentrated berbere crust in a fraction of the time a wat demands.
What You’ll Need
Servings: 4 servings
Calories: 360kcal
Ingredients
- 2 lb boneless chicken thighs cut into bite-sized pieces
- 2 tbsp berbere spice blend
- 3 tbsp niter kibbeh or ghee
- 1 onion sliced
- 2 cloves garlic minced
- 1 jalapeño sliced (optional)
- Fresh rosemary sprig
- Salt to taste
Instructions
- Toss chicken pieces with berbere spice blend, cover, and marinate at least 30 minutes.
- Heat niter kibbeh in a large skillet over high heat until shimmering.
- Add chicken in a single layer, working in batches if needed. Sear 3–4 minutes per side until deeply browned and cooked through.
- Remove chicken, set aside.
- In the same skillet, reduce heat to medium, add onion, cook 4 minutes until softened.
- Add garlic and jalapeño if using, cook 1 minute.
- Return chicken to the skillet, toss with the onions and a sprig of rosemary, warm through 2 minutes.
- Season with salt and serve hot.
Nutrition
Serving: 1serving | Calories: 360kcal | Protein: 34g | Fat: 22g | Fiber: 1g
Tried this recipe?Let us know how it was!
Health Benefits
- Chicken thighs provide complete protein along with iron and zinc.
- Berbere’s chili and fenugreek base is rich in antioxidants and has been studied for metabolic benefits.
- Niter kibbeh’s clarified butter base delivers fat-soluble vitamins A, D, E, and K.
Pairs Well With
- Ethiopian Gomen (Collard Greens)
- Ethiopian Timatim Salata (Tomato Salad)

