Ingredients
- Chicken thighs or breasts
- 2 tablespoons berbere spice mix
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 onion, finely chopped
- Vegetable oil or clarified butter
- Cilantro or parsley, chopped for garnish
Instructions
- Slice the chicken thighs into bite-sized pieces.
- In a small bowl, mix berbere with a splash of oil to form a paste.
- In a large skillet over medium heat, sauté onions until translucent, about 5-7 minutes.
- Add minced garlic and ginger, cooking for another minute until fragrant.
- Toss in chicken pieces and berbere paste, stirring to coat. Cook for 8-10 minutes until golden brown and cooked through.
- Stir in chopped cilantro or parsley just before serving.
Notes
Let the dish rest before serving to redistribute juices. Serve with injera or rice for a complete experience.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Ethiopian
- Diet: Non-Vegetarian