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Ethiopian Doro Tibs, Pan-Seared Berbere Chicken

A dry, pan-seared take on Ethiopian chicken — quick-cooked and berbere-rubbed, distinct from the slow-braised wat tradition.
Print Recipe
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Course: Main Course
Cuisine: East African
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
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