Ingredients
- 1 lb boneless chicken (breast or thighs)
- 2 tbsp berbere spice blend
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 inch fresh ginger, grated
- 2 tbsp olive oil or clarified butter
- Salt and pepper to taste
- Fresh herbs (cilantro or parsley) for garnish
- 1 lemon or lime, for squeezing over the dish
Instructions
- Cut chicken into bite-sized pieces and season with salt and pepper.
- In a large skillet over medium heat, heat the olive oil or butter. Add finely chopped onions and sauté until translucent.
- Stir in minced garlic and grated ginger, cooking for another minute until fragrant.
- Add the seasoned chicken pieces; cook for around 6–8 minutes until browned and cooked through, stirring occasionally.
- Add the berbere spice blend, stirring to evenly coat the chicken and let it cook for another 2–3 minutes.
- Remove from heat and finish with a generous squeeze of lemon or lime juice, garnish with fresh herbs, and serve hot.
Notes
Serve with injera or fluffy rice, and consider adding vegetables like bell peppers for extra nutrition.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Ethiopian
- Diet: Paleo