Doro Tibs (Sautéed Chicken)

Doro tibs is what you make when you want the soul of doro wat but do not have two hours. Chicken pieces are browned hard, then finished with onions, garlic, ginger, and berbere in a loose, glossy sauce that clings to the meat. It is everyday Ethiopian home cooking at its best — simpler than a wat, but no less loved, and it shows up on tables from Addis to the diaspora on any given Tuesday.

Golden chicken with a berbere-tinted sizzle

Browning the chicken well gives the dish its deep flavor, and the pan juices melt into the onions and tomato to make a light sauce that begs to be mopped up with injera. The berbere warms without overwhelming, while ginger and garlic keep everything bright and lively. Bone-in pieces stay juicier, and the leftovers are fantastic shredded into firfir the next morning — which is exactly how many Ethiopian breakfasts begin. A squeeze of lemon at the end wakes up all the flavors.

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