Tib the Scales

Ethiopian Stir-Fried Chicken and Carrots with Berbere and Injera

35 minutes
Serves 4
DinnerAfrican
Herb's take

Tonight we're heading to Ethiopia, where 'tibs' means sizzling, spice-laced stir-fry. You'll learn how layering berbere and blooming spices brings out complex flavors, plus, carrot coins in your stir-fry are more than just a pretty face.

Ingredients

Yield
4

Instructions

  1. 01
    Heat a large skillet or wok over medium-high heat and add the sunflower oil.
  2. 02
    Add the onion and cook, stirring, until soft and lightly golden, about 4 minutes.
  3. 03
    Add the garlic and ginger, sautéing for 1 minute until fragrant.
  4. 04
    Stir in the berbere spice and smoked paprika, cooking for 30 seconds to bloom the spices.
  5. 05
    Add the tomato paste and cook, stirring constantly, for 1 minute until the color deepens.
  6. 06
    Increase heat to high. Add the chicken in a single layer and sprinkle with 1 teaspoon salt and the black pepper. Let it sear undisturbed for 2 minutes, then stir-fry until the pieces are just opaque, about 3 more minutes.
  7. 07
    Toss in the carrot coins and 2 tablespoons water. Cook, stirring frequently, until the carrots are tender-crisp and the chicken is cooked through, 4 to 5 minutes.
  8. 08
    Reduce the heat to low and stir in the butter until melted and glossy.
  9. 09
    Remove from heat, stir in the lemon juice, and adjust seasoning with remaining 1/4 teaspoon salt if needed.
  10. 10
    Transfer the tibs to a serving platter, sprinkle with chopped cilantro or parsley, and serve immediately with injera, using the bread to scoop up the stir-fry.

Want your own batch?

I don't run a recipe search engine—I invent dishes from what you tell me. Toss me some ingredients on the home page.

Tib the Scales | Cook with Herb