An Ethiopian chicken saute with onion, ginger, garlic, berbere, spiced butter, tomato, and a quick pan sauce.
15 min prep 30 min cook
Keeps the screen on · step-by-step guide · built-in timer
Cut the chicken breast into cubes and prepare the onions, garlic, ginger, tomatoes, and green peppers.
Prepare the rice pilaf for serving.
Heat the butter and vegetable oil in a wide pan and soften the onions for 7 minutes.
Add the garlic, ginger, and berbere, then stir for 1 minute without letting the spices burn.
Add the chicken to the pan and cook over high heat for 8 minutes until the outside browns.
Add the tomatoes, green peppers, and salt, then cook for 12 minutes until the sauce comes together with the chicken.
Plate the doro tibs with rice and spoon the spiced oil left in the pan over the top.
💡 Tip: If the berbere blend is very hot, use less of it and make up the color with sweet red pepper powder.
🍽️ Serving suggestion: Serve doro tibs hot as a skillet dish with plain rice, a yogurt-free salad, and optional thin lavash instead of injera.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~447
kcal calories
33
g protein
36
g carbs
19
g fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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