# Ethiopian Doro Tibs (Chicken Stir-Fry)

An aromatic and intensely flavorful chicken and vegetable stir-fry, traditionally served with injera bread, lentil stew (misir wot), and cabbage (tikel gomen).

- Cuisine: Chinese
- Category: Soup
- Language: en

## Ingredients

- boneless skinless chicken thighs
- onion
- ginger-garlic paste
- salt
- olive oil
- black pepper
- ground cardamom
- berbere
- clarified butter (kibbeh)
- turmeric
- black cumin
- besobela (sacred basil dried)
- white cumin
- fenugreek
- koseret
- Ethiopian cardamom (false cardamom)
- scallion
- jalapeno
- awaze sauce
- red wine
- whole red lentils
- red onions
- tomato paste
- water
- cabbage
- carrots
- potatoes
- veggie oil
- injera

## Instructions

1. Cut boneless skinless chicken thighs.
2. Add half of the onion, ginger-garlic paste, salt, olive oil, black pepper, ground cardamom, and berbere to the chicken.
3. Marinate the chicken.
4. Make kibbeh by removing water and solids from butter to leave butter fat.
5. Add turmeric, black cumin, besobela (sacred basil dried), white cumin, fenugreek, koseret, and Ethiopian cardamom to the clarified butter.
6. Toast fenugreek until slightly brown, then add black and white cumin.
7. Grind all spices.
8. Melt butter slowly on low heat and simmer with spices for 25 to 30 minutes.
9. Strain the kibbeh to remove leafy herbs.
10. Refrigerate the kibbeh.
11. Heat cast iron pot on high heat and add solidified kibbeh.
12. Add the marinated chicken to the hot kibbeh and stir-fry.
13. Add remaining onions, scallions, and jalapeno towards the end of cooking the chicken.
14. For awaze sauce, combine 3-4 tablespoons of berbere with a little olive oil, salt to taste, and red wine.
15. Mix until the consistency is very thick.
16. Wash whole red lentils until the water is completely clear.
17. Place a dutch oven on medium-high heat with no oil, add red onions, and let them sweat until water evaporates and they are golden brown and shrunk in size (about 10 minutes).
18. Add ginger-garlic paste and oil to the onions.
19. Add a small amount of tomato paste.
20. Reduce heat slightly, add berbere (3-4 tablespoons) and other spices, constantly mixing and adding water to prevent burning.
21. Add the washed lentils to the sauce and cook slowly without stirring too much.
22. Turn a pot to medium-high heat and add veggie oil for tikel gomen.
23. Add ginger and garlic, ensuring it's ginger and garlic forward.
24. Add carrots first and cook them halfway.
25. Add turmeric and salt to the carrots.
26. Once carrots are halfway cooked, add cabbage.
27. Cook cabbage until it's cooked down but still has a slight crunch (check in about 5 minutes).
28. Heat a traditional shakla dist (clay pot) in the oven for a few minutes until completely hot and water sizzles when sprinkled.
29. To plate, use injera as a base, placing meat (tibs) in the middle.
30. Plate turmeric cabbage and lentil stew (misir wot) around the tibs.
31. Add awaze paste on the side for dipping.

## Equipment

- spice grinder
- dutch oven
- cast iron pot
- strainer
- shakla dist (clay pot)

## Tips

- For clarified butter, simmer slowly and ensure leafy herbs are completely strained.
- When cooking berbere, constantly mix and add water to prevent burning.
- For misir wot, cook lentils with sauce slowly to infuse flavor and avoid over-stirring to prevent a porridge-like consistency.
- For tikel gomen, be generous with oil when cooking onion and carrot, cook carrots halfway before adding cabbage.
- Tikel gomen should have a slight crunch, not be completely soft.

## Source

- Original video: https://www.youtube.com/watch?v=wsJYffn599o
- Recipe page: https://www.cliprecipe.com/recipe/9f9049e4-f4fc-44de-8e95-d6b7cfb7a28f
- Extracted: 2026-05-21

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt