Ingredients & Substitutes

Instructions

1. 1

   In a large pot or Dutch oven, melt 2 tablespoons of niter kibbeh over medium heat and sauté 3 finely chopped red onions until softened and translucent, about 10-12 minutes.

2. 2

   Add 6 minced cloves of garlic and 2 tablespoons of grated fresh ginger to the pot, cooking for another 2 minutes until fragrant.

3. 3

   Stir in 3 tablespoons of berbere spice blend and cook for 3 minutes, stirring constantly to toast the spices and release their aroma.

4. 4

   Add 1.5 pounds of 1-inch chicken thigh pieces to the pot, season with salt, and brown on all sides for 5-7 minutes.

5. 5

   Pour in 0.5 cup of chicken broth, bring the mixture to a gentle simmer, then cover and cook for 25-30 minutes, or until the chicken is tender and cooked through, stirring occasionally.

6. 6

   While the chicken simmers, warm 12 small corn tortillas according to package directions, either in a dry skillet, microwave, or oven.

7. 7

   In a small bowl, combine 0.5 cup of plain Greek yogurt, 2 tablespoons of chopped fresh cilantro, and 1 tablespoon of fresh lime juice, mixing well to create the cooling drizzle.

8. 8

   Assemble the tacos by spooning the Ethiopian spiced chicken into the warm tortillas and drizzling generously with the cooling yogurt sauce, serving immediately with additional lime wedges.