Ethiopian Spiced Chicken Sauté

Step 1

Pat 1.5 pounds of boneless skinless chicken thighs completely dry with paper towels, then cut them into 1-inch cubes. Season generously with 0.5 teaspoon of kosher salt and 0.25 teaspoon of black pepper — this helps them brown better and seasons from the inside.

Step 2

Dice 1 large yellow onion into 1/4-inch pieces. Seed and dice both the red and green bell peppers into 1/2-inch chunks — uniform sizes ensure even cooking. Peel and mince 4 garlic cloves. Grate a 1-tablespoon piece of fresh ginger on a microplane.

Step 3

Set a 12-inch stainless steel skillet over medium-high heat. Pour in 3 tablespoons of extra-virgin olive oil and let it preheat for 1 minute until it shimmers and moves freely across the pan — it should be hot enough that a piece of chicken sizzles immediately on contact.

Step 4

Working in two batches to avoid crowding, lay the cubed chicken in a single layer and resist moving it for 2-3 minutes. You want a golden-brown crust to form on the bottom — this creates rich, caramelized flavor. Stir and cook another 2 minutes until mostly opaque, then transfer to a clean plate. Do not worry if it is not fully cooked through; it will finish cooking when you add it back to the pan.

Step 5

In the same skillet over medium heat, add the diced onions and cook for 3-4 minutes, stirring occasionally, until they soften and the edges turn light golden. You should smell the natural sweetness of the onions developing.

Step 6

Add the minced garlic, grated ginger, 2 tablespoons of berbere spice blend, and 0.5 teaspoon of red pepper flakes. Stir constantly for 45-60 seconds until fragrant — the kitchen should fill with warm, spicy, earthy aromas. Do not let the spices burn, or they will taste bitter.

Step 7

Add the red and green bell pepper chunks and stir well to coat everything with the spice mixture. Cook for 2-3 minutes, stirring occasionally, until the peppers start to soften and brighten in color.

Step 8

Pour in 0.5 cup of low-sodium chicken broth and 2 tablespoons of fresh lemon juice. Stir to combine, then nestle the cooked chicken and any accumulated juices back into the skillet. Reduce heat to medium-low and simmer gently for 5-7 minutes, stirring occasionally, until the chicken is cooked through — an instant-read thermometer should read 165°F in the thickest piece.

Step 9

Taste the tibs and adjust seasoning with additional salt, black pepper, or berbere to your heat preference. The sauce should be flavorful and slightly reduced — if it looks too thin, simmer uncovered for another 2-3 minutes.

Step 10

Transfer the awaze chicken tibs to a serving platter or individual bowls. Scatter 0.25 cup of fresh chopped cilantro over the top for brightness and a fresh, herbaceous finish. Serve warm alongside injera bread or over steamed rice — the spiced sauce is perfect for soaking into either.