Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a medium bowl, combine 2 tablespoons red miso paste, 2 tablespoons berbere spice blend, 1 tablespoon finely minced fresh ginger, 4 cloves minced garlic, 1 tablespoon fresh lemon juice, and a pinch of salt.

2. 2

   Add 1.5 pounds of 1-inch chicken breast pieces to the bowl and toss thoroughly to coat each piece evenly, then let the chicken marinate for at least 20 minutes at room temperature.

3. 3

   Heat 1 tablespoon of niter kibbeh in a large heavy-bottomed skillet over medium-high heat until shimmering, then add half of the marinated chicken pieces and pan-sear for 4-5 minutes per side until golden brown and cooked through, transferring cooked chicken to a plate and repeating with the remaining chicken.

4. 4

   In the same skillet, add the remaining 1 tablespoon of niter kibbeh, then add 1 large thinly sliced red onion and sauté for 5 minutes until softened.

5. 5

   Stir in 1 whole thinly sliced green bell pepper and 1 finely minced serrano pepper (if using) into the skillet with the onions and continue to sauté for another 3-4 minutes until the bell pepper begins to soften.

6. 6

   Return all of the pan-seared chicken to the skillet with the sautéed vegetables and toss everything together to combine well, ensuring all ingredients are heated through.

7. 7

   Garnish the Ethiopian Miso-Spiced Pan-Seared Chicken Tibs with 1/4 cup chopped fresh cilantro before serving.