Ethiopian Spiced Chicken and Vegetable Tibs

Ingredients & Substitutes

Instructions

1. 1

   Heat 3 tablespoons of ghee in a large pot or deep skillet over medium-high heat.

2. 2

   Add 1 large thinly sliced red onion and cook for 5-7 minutes until softened and lightly browned.

3. 3

   Stir in 4 minced garlic cloves and 2 inches of grated ginger, cooking for 1 minute until fragrant.

4. 4

   Add 1.5 lbs of 1-inch chicken thigh pieces, 3 tablespoons of Berbere spice blend, 1 teaspoon of turmeric powder, and 1 teaspoon of salt, then sauté for 5 minutes until the chicken is lightly browned.

5. 5

   Incorporate 2 tablespoons of tomato paste and 1.5 cups of chicken broth, bringing the mixture to a simmer and then reducing the heat to low, covering, and cooking for 15 minutes.

6. 6

   Stir in 1 large sliced green bell pepper and 2 medium sliced carrots, continuing to simmer, covered, for another 10-15 minutes until the vegetables are tender and the chicken is fully cooked.

7. 7

   Garnish the Ethiopian Spiced Chicken and Vegetable Tibs with 0.25 cup of fresh chopped cilantro before serving.