Doro Tibs Chicken Stir-Fry

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Doro Tibs is a beloved Ethiopian chicken stir-fry that marries tender pieces of chicken with caramelized onions, a fiery berbere spice blend, and traditional whole hard-boiled eggs. It is typically scooped up with injera, the spongy sourdough flatbread that anchors every Ethiopian table. This quick, weeknight-friendly version captures the deep, smoky heat of the classic dish without sacrificing any of its character.

Nutrition Facts

Per serving (estimated)

• 445 kcalCalories
• 24 gFat
• 9 gSaturated Fat
• 13 gCarbs
• 4 gFiber
• 6 gSugar
• 42 gProtein
• 720 mgSodium
• 680 mgPotassium
• 85 mgCalcium
• 4.2 mgIron
• 19 mgVitamin C
• 210 mcgVitamin A

Ingredients

For the chicken marinade

• 1.5 lbs boneless skinless chicken thighs, cut into 1.5-inch pieces
• 2 tbsp berbere spice blend
• 1 tsp kosher salt
• 0.5 tsp freshly ground black pepper
• 1 tbsp fresh lemon juice

For the stir-fry

• 3 tbsp niter kibbeh or unsalted butter
• 2 large yellow onions, thinly sliced
• 4 cloves garlic, finely minced
• 1 tbsp fresh ginger, grated
• 2 ripe Roma tomatoes, diced
• 1-2 green jalapeños, sliced into thin rings
• 1 tsp dried rosemary, lightly crushed
• 4 hard-boiled eggs, peeled and lightly scored
• Warm injera, for serving

For garnish (optional)

• 2 tbsp chopped fresh cilantro
• 1 tsp berbere, for dusting
• Lemon wedges

Directions

1. Pat the chicken pieces dry with paper towels, then toss them in a bowl with berbere, salt, pepper, and lemon juice. Let the chicken marinate at room temperature for 10 minutes while you prep the aromatics.
2. Heat the niter kibbeh in a large heavy skillet over medium-high heat until it foams and smells nutty. Add the sliced onions and cook, stirring occasionally, for 5 to 6 minutes until deeply softened and lightly browned at the edges.
3. Stir in the garlic, ginger, and jalapeños and cook for 60 seconds until fragrant, taking care not to burn the garlic.
4. Add the marinated chicken to the skillet in a single layer and sear undisturbed for 3 minutes to develop a golden crust. Turn the pieces and sear another 2 to 3 minutes until lightly caramelized on all sides.
5. Stir in the diced tomatoes and crushed rosemary. Reduce the heat to medium, cover, and simmer for 8 to 10 minutes until the chicken is cooked through and the juices have reduced into a thick, brick-red sauce.
6. Nestle the scored hard-boiled eggs into the pan, spooning the sauce over them so they absorb the spices. Cook uncovered for 2 to 3 minutes to warm the eggs through.
7. Taste and adjust the salt and berbere level, remembering that the heat will deepen as the dish rests. Remove from the heat and let stand 2 minutes.
8. Spoon the chicken, eggs, and sauce onto a platter or directly onto a sheet of injera. Dust with extra berbere, scatter cilantro over the top, and serve immediately with extra injera on the side.

Cook’s Notes

• For the most authentic flavor, make your own niter kibbeh by gently warming 1 cup of butter with cardamom, cinnamon, cloves, and fenugreek seeds for 20 minutes, then straining.
• Doro Tibs grows spicier as it sits, so start with less berbere if you are sensitive to heat and adjust at the end.
• Bone-in, skinless chicken thighs add deeper flavor and a more traditional texture; just extend the simmer time by 5 minutes.
• Pair the stir-fry with classic sides like ayib (a mild Ethiopian fresh cheese), gomen (collard greens), or a simple salad to balance the heat.
• No injera on hand? Spoon the doro tibs over steamed rice or with warm flatbread; it is still delicious.

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