Chicken Doro Tibs

Method

1. Cut the chicken into bite-sized pieces and let it rest at room temperature for about 10 minutes while you prepare the remaining ingredients.
2. Dice the onion, chop the tomato into rough chunks, and slice the jalapeño into thin rounds, keeping all components separate.
3. Melt the niter kibbeh in a wide pan or skillet over medium-high heat until it begins to shimmer, then add the onion and sauté for about 5 minutes until softened and lightly golden.
4. Add the chicken pieces to the pan and sear over high heat for 8 to 10 minutes, turning occasionally, until the exterior develops a deep, caramelized crust characteristic of tibs-style cooking.
5. Stir in the jalapeño and tomato, then add the rosemary pieces, reduce the heat to medium, and cook for a further 15 minutes until the tomatoes have broken down into a thick, fragrant sauce.
6. Taste and adjust seasoning, then remove the rosemary pieces and allow the tibs to rest in the pan for 2 minutes off the heat before plating.
7. Serve the Doro Tibs hot, ensuring each portion is generously coated with the spiced niter kibbeh pan sauce.