Doro Tibs — Print Recipe — The Culinary Codex

Ethiopian stir-fried chicken sauteed with onions, garlic, ginger, and green peppers in spiced niter kibbeh butter. Unlike the slow-cooked doro wat, tibs is a quick, vibrant sautee that celebrates fresh ingredients.

Ingredients

600g chicken breast, cubed
2 large onions, sliced
4 cloves garlic, minced
2cm piece ginger, minced
2 green bell peppers, diced
3 tablespoons niter kibbeh (Ethiopian spiced butter)
2 tablespoons berbere spice blend
2 tomatoes, diced
2 tablespoons fresh rosemary, chopped
1 teaspoon salt
1/2 teaspoon black pepper
Injera bread for serving

Instructions

1 Cut the chicken breast into bite-sized cubes and season with salt, black pepper, and half the berbere spice blend, tossing to coat evenly.
2 Heat the niter kibbeh in a large skillet over high heat until it shimmers and just begins to smoke, which is essential for achieving the characteristic seared flavor.
3 Add the seasoned chicken cubes in a single layer and sear without stirring for three minutes until they develop a golden crust on the bottom side.
4 Add the sliced onions, garlic, ginger, remaining berbere, and green peppers, and stir-fry everything together over high heat for five minutes until the vegetables soften.
5 Toss in the diced tomatoes and fresh rosemary, cook for two more minutes until the tomatoes just start to break down, then serve immediately over injera bread.

Did You Know?

In Ethiopian restaurants, ordering tibs with a lot of rosemary is called tibs firfir, and the herb is considered so essential that many Ethiopian families grow rosemary bushes by their front door.