Doro Tibs (Ethiopian Sauteed Chicken)
Doro tibs is a quick Ethiopian skillet dish of spiced chicken thighs, browned with onion and finished with lemon. The berbere does the heavy lifting, giving the meat a deep red color and a slow heat, while paprika, cumin, coriander and turmeric round it out. Searing the chicken in a single layer builds a golden crust before you stir. Scoop it up with injera, or use any bread you have.
Instructions
Put the chicken in a bowl with the garlic, berbere, paprika, cumin, coriander, turmeric and salt. Mix until every piece is coated, then leave it to marinate for at least 30 minutes.
Heat the olive oil in a large skillet over medium-high heat. Add the chopped onion and cook until it turns translucent and picks up a little brown color.
Add the marinated chicken and spread it in a single layer. Let it sit without stirring for a few minutes so the underside forms a golden crust.
Stir and turn the pieces with a wooden spoon or spatula so all sides cook evenly. Keep going until the chicken is cooked through and no longer pink in the center.
Squeeze the lemon juice over the chicken and stir it in. Take the pan off the heat and scatter the chopped cilantro or parsley on top.
Serve hot with injera, or with another bread if you prefer.
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