Bite-sized chicken breast pieces sautéed with berbere spice, ginger, and jalapeños.
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Heat a large skillet or wok over medium-high heat and add the niter kibbeh or oil.
Add the diced onions to the pan and sauté for about 5-7 minutes until they are soft and translucent.
Stir in the garlic, ginger, and berbere spice, cooking for 2 minutes until the mixture is fragrant and dark red.
Add the chicken pieces to the pan, stirring well to coat each piece thoroughly with the spice base.
Stir in the tomato paste and water, then cook for 8-10 minutes until the chicken is cooked through and the liquid has reduced to a thick glaze.
Toss in the sliced jalapeños and the rosemary sprig, sautéing for another 2 minutes until the peppers are slightly softened.
Season with salt to taste and finish with a squeeze of fresh lemon juice to brighten the flavors.
Remove the rosemary sprig and serve hot with injera or rice.
