Chicken Tibs (Ethiopian Chicken Stew)

1. Basmati Rice

Rinse the basmati rice under cold water until the water runs clear. In a pot, bring the water to a boil. Add the rinsed rice and a pinch of salt (if desired). Reduce the heat to low, cover the pot, and let it simmer for about 15 minutes or until the rice is tender and the water is absorbed. Fluff the rice with a fork and set aside.

2. For the Chicken Tibs with Onions

Dice the yellow onion and set aside. Mince the ginger and garlic. In a large pan, heat the clarified butter over medium heat. Add the diced onions and cook until they are soft and translucent, about 5 minutes. Add the minced ginger and garlic, cooking for an additional 1-2 minutes until fragrant. Add the berbere spice, stirring to coat the onions, ginger, and garlic. Add the boneless, skinless chicken thighs to the pan, cooking until they are browned on all sides. Stir in the canned diced tomatoes, and let the mixture simmer for about 10-15 minutes, or until the chicken is fully cooked and the flavors are well combined. Season with salt to taste.

3. Plate the Dish

Place a portion of the cooked Basmati rice in the meal container. Add a generous serving of Chicken Tibs on top of the rice.