• 1.5 lbs boneless skinless chicken thighs
• 0.5 head green cabbage
• 1 large yellow onion
• 4 cloves garlic cloves
• 1 tsp fresh ginger
• 3 tbsp vegetable oil
• 2 tsp berbere spice blend
• 0.5 tsp ground turmeric
• 0.5 tsp ground cumin
• 1 tsp salt
• 0.5 tsp black pepper
• 1 tbsp low-sodium soy sauce
• 1 tbsp lemon juice
• 1 14oz can canned diced tomatoes
• 1.5 cups long grain white rice
1. Start rice first: combine 1.5 cups rice with 3 cups water and a pinch of salt in a medium saucepan. Bring to a boil over high heat, then cover, reduce to the lowest heat setting, and cook for 18 minutes.
2. While rice starts, cut chicken thighs into roughly 1-inch bite-sized pieces using a sharp knife on a clean cutting board. Pat them dry with paper towels — this helps them brown instead of steam.
3. Season the chicken pieces with berbere spice blend, turmeric, cumin, salt, and black pepper. Toss to coat evenly.
4. Slice the half head of cabbage into thin 1/4-inch ribbons, discarding the tough core. Thinly slice the onion. Mince the garlic and grate or finely mince the fresh ginger.
5. Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat until shimmering, about 1 minute.
6. Add the seasoned chicken pieces in a single layer — do not overcrowd or pile them. Cook undisturbed for 3–4 minutes until the bottom side is golden brown and releases easily from the pan.
7. Flip the chicken pieces and cook for another 3–4 minutes until the internal temperature reaches 165°F and no pink remains in the center. Transfer chicken to a plate and set aside.
8. In the same skillet, add the remaining 1 tablespoon of oil. Add the sliced onion and cook over medium-high heat for 3 minutes, stirring frequently, until softened and translucent.
9. Add the garlic and ginger and stir for 30 seconds until fragrant.
10. Add the shredded cabbage to the skillet. Stir to combine with the onion mixture. Cook for 4–5 minutes, stirring every minute, until the cabbage is wilted and the edges start to turn light golden.
11. Add the canned diced tomatoes (with their liquid), soy sauce, and lemon juice. Stir everything together and cook for 2 minutes until the tomatoes are heated through and the liquid reduces slightly.
12. Return the cooked chicken to the skillet and stir to combine. Cook together for 1–2 minutes so the flavors meld. Taste and add more salt or a pinch of berbere if desired.
13. Serve the chicken tibs and cabbage mixture over the cooked white rice.
Cost is a national-average estimate and varies by store and region.
This recipe was generated by Plento Pasto's AI from a library of family-friendly dishes and reviewed for a real photo before publishing. Cooking times, costs, and nutrition are estimates — use your judgment in the kitchen.