Chicken Tibs

In Ethiopia, this dish is made with a spice called corrorima. Because it's difficult to find in the U.S., you can substitute an Italian seasoning blend and rosemary.

By / Photography By Amy Robb | June 29, 2016


Toss chicken with lemon juice and salt and allow to marinate while you prepare the vegetables.

Heat oil in a skillet and add green onion, yellow onion and tomato. Cook for around 6 minutes, stirring every once in awhile, until onions are soft and translucent. Add cubed chicken and bouillon cubes and cook for 15 minutes, stirring frequently to make sure the bouillon dissolves.

Add corrorima (or Italian seasoning and rosemary), stirring to combine. Simmer for 10 minutes, adding about a cup of water in stages. You want a moist dish with a bit of sauce, but it shouldn’t reach a soupy consistency.

Serve with injera bread.




  • 12 ounces boneless skinless chicken breast, cubed
  • 1/2 lemon, juiced
  • 3 to 4 green onions, white parts only, chopped
  • ½ yellow onion, chopped
  • ½ tomato, chopped
  • 4 teaspoons peanut or olive oil
  • 2 chicken bouillon cubes
  • 1 tablespoon Ethiopian corrorima (can substitute Italian seasoning blend and rosemary)
  • 1 cup water
  • Salt and pepper, to taste
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