📝 About This Recipe
Experience the vibrant heart of Addis Ababa with Doro Tibs, a faster, lighter alternative to the slow-simmered Doro Wat. This dish features tender morsels of chicken breast seared to perfection and tossed in a fragrant blend of clarified butter (Niter Kibbeh) and bold Berbere spice. It is a celebratory dish that balances smoky heat with the sweetness of caramelized red onions and the brightness of fresh rosemary.
🥗 Ingredients
The Protein
- 1.5 pounds Chicken Breast (boneless, skinless, cut into 1-inch cubes)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1/2 teaspoon Salt (for initial seasoning)
The Aromatics and Base
- 2 medium Red Onion (finely diced)
- 3 tablespoons Niter Kibbeh (Ethiopian spiced clarified butter; substitute with Ghee if unavailable)
- 4 cloves Garlic (minced)
- 1 tablespoon Ginger (freshly grated)
- 2 tablespoons Berbere Spice (adjust for desired heat level)
The Finish
- 1 large Roma Tomato (seeded and diced)
- 2 pieces Jalapeño (deseeded and sliced into long strips)
- 2 sprigs Fresh Rosemary (leaves removed and roughly chopped)
- 2 tablespoons Tej or Dry White Wine (optional, for deglazing)
- 1/2 teaspoon Black Pepper (freshly cracked)
👨🍳 Instructions
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1
Place the cubed chicken in a bowl and toss with the lemon juice and 1/2 teaspoon of salt. Let it marinate at room temperature for 15 minutes to tenderize the meat.
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2
In a large, heavy-bottomed skillet or a traditional Ethiopian 'dist' pot, add the diced red onions over medium heat. Cook them dry (without oil) for 3-5 minutes, stirring constantly until they soften and release their moisture.
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3
Add the Niter Kibbeh (spiced butter) to the onions. Once melted, continue to sauté the onions until they become translucent and slightly golden, about 5 more minutes.
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4
Stir in the minced garlic and grated ginger. Cook for 1-2 minutes until fragrant, being careful not to burn the garlic.
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5
Add the Berbere spice blend to the onion mixture. Stir well to incorporate the spices into the fat, creating a rich, red paste. Toast the spices for 1 minute.
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6
Increase the heat to medium-high. Add the marinated chicken pieces to the skillet. Spread them out to ensure they get a good sear.
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7
Sauté the chicken for 6-8 minutes, stirring occasionally, until the chicken is browned on all sides and cooked through.
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8
If the pan looks too dry or the spices are sticking, deglaze with 2 tablespoons of Tej (Ethiopian honey wine) or dry white wine, scraping the bottom of the pan to release the flavor.
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9
Add the diced tomatoes and half of the chopped rosemary. Cook for another 3 minutes until the tomatoes soften and create a light glaze over the chicken.
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10
Toss in the jalapeño strips and the remaining rosemary. Sauté for just 1-2 minutes more; you want the jalapeños to be bright green and slightly crisp.
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11
Taste and adjust seasoning with more salt or Berbere if a deeper heat is desired.
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12
Remove from heat immediately to prevent the chicken from overcooking and becoming tough.
💡 Chef's Tips
Use chicken thighs instead of breasts for a juicier, more forgiving texture if you are new to high-heat sautéing. If you cannot find Berbere, you can make a substitute with chili powder, paprika, garlic powder, ginger, and a pinch of cloves and cinnamon. Don't skip the 'dry cooking' of the onions at the beginning; this is a traditional technique that develops a unique depth of flavor. Ensure your Niter Kibbeh is high quality, as it provides the essential 'soul' and aroma of the dish. If the dish is too spicy, serve with extra Gomen (collard greens) or a dollop of Ayib (Ethiopian cheese) to cool the palate.
🍽️ Serving Suggestions
Serve immediately over fresh, tangy Injera bread to soak up the spiced butter and juices. Pair with a side of Misir Wot (spiced red lentils) and Gomen (sautéed collard greens) for a complete platter. Accompany with a crisp, dry white wine like Chenin Blanc or a cold Ethiopian beer like St. George. Offer a side of Ayib (Ethiopian cottage cheese) or Greek yogurt to balance the Berbere heat. Finish the meal with a traditional Ethiopian coffee ceremony for an authentic experience.