Dish of Chicken Tibs
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Chicken Tibs


Ethiopia   -   Yedoro Tibs
Serves:
Effort:
Sched:
DoAhead:  		 3 main
**
50 min
Yes		 Tibs are Ethiopian "stir fries". This chicken and vegetables dish is quick and delicious, and easy for us - we don't have to start with a live chicken.

1-1/2
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4
3
4
7
2
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1
1/2
1/2
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2
#
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oz
oz
cl
oz

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T
T
t
---
T
Chicken Meat (1)  
-- Vegies
Onion, red
Leek
Garlic
Bell Peppers (2)
Chili, green (3)
-- Seasonings
Berbere spice (4)
Niter Kibe (5)
Salt
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Oil
PREP   -   (30 min)
  1. Cut CHICKEN into strips, 1/4 inch thick and up to 3/4 inch wide. 1 to 1-1/2 inches are good lengths, or however your Chicken works.
  2. Cut ONION in quarters lengthwise, then slice about 1/4 inch wide crosswise. Cut LEEK in half lengthwise and slice white and light green part crosswise about 1/8 inch wide. Crush GARLIC and chop coarse. Mix all.
  3. Cap and core BELL PEPPERS and cut into strips about 1/4 inch wide and 1-1/2 inches long. Cap and core JALAPEÑOS and cut into strips about 1/8 inch wide and 1-1/2 inches long. Mix.
RUN   -   (20 min)
  1. In a spacious sauté pan, or wok, heat Oil and fry Chicken , stirring over high heat until it has completely lost its raw color.
  2. Stir in Onion mix and all Seasoning items. Continue to fry stirring for another 12 minutes. Stir in a Tablespoon or so of water if needed.
  3. When ready to serve, stir in Bell Pepper mix for a few seconds and take off the heat.
  4. Serve immediately with Injera Bread or Rice (Basmati or Egyptian).
NOTES:

  1. Chicken:

      Wight is skinless and boneless. I always use Thigh Meat, which has much better flavor and texture than the cardboard breast meat we get here in North America.

  2. Bell Peppers:

      Preferably Red or a mix of Red and Orange or Yellow. The Jalapeños will provide some green.

  3. Chili, Green:

      While it's not an East African chili, pretty much every Ethiopian recipe in English calls for Jalapeños. This chili must satisfy folks who are "from there", so that's what I use. Cored and seeded, they haven't much chili heat.

  4. Berbere Spice Mix:

      This is the most essential spice mix in Ethiopia and Eritrea. It's easy to make by our recipe Berbere Spice Mix.

  5. Niter Kibbeh:

      This is a spiced clarified butter, one of the most essential elements of Ethiopian cuisines. You can make it easily by our recipe Niter Kibbeh.
  6. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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