Ethiopian Dinner for Two: Tikibo and Atkilt Wot with Injera Bread

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 pound boneless, skinless chicken breasts or thighs, cut into bite
• sized pieces
• 2 tablespoons Ethiopian Berbere spice blend
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 cup tomato sauce
• 2 cups water or chicken broth
• 4 cups mixed vegetables (carrots, potatoes, cabbage, and green peas)
• 3 tablespoons vegetable oil
• Salt to taste
• Injera bread

Instructions

1. In a large bowl, mix the Berbere spice blend with the chicken pieces until evenly coated. Set aside for 15 minutes to marinate.
2. In a large skillet or pot, heat 2 tablespoons of oil over medium heat. Add the onion, garlic, and ginger, and sauté until fragrant and softened.
3. Stir in the tomato sauce and Berbere coated chicken pieces. Cook for 2 minutes, stirring frequently to avoid sticking.
4. Pour in the water or broth and bring the mixture to a boil. Reduce heat, cover, and simmer until the chicken is cooked through, about 15 20 minutes.
5. In another pot, heat the remaining oil and sauté the mixed vegetables until tender crisp. Season with salt and set aside.
6. To serve, place a piece of Injera bread on each plate, followed by a scoop of Tikibo and Atkilt Wot. Enjoy this flavorful Ethiopian feast!

Chef’s Insight

The Berbere spice blend adds depth and warmth to this dish, making it an unforgettable experience for your taste buds.

Notes

Adjust the spiciness of the Berbere blend to suit your preference.