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Tsebhi Derho
Spicy Chicken Stew
Tsebhi Derho is a classic Eritrean chicken stew, known for its rich, spicy flavor profile. It features tender chicken pieces simmered in a flavorful sauce made with berbere spice, onions, tomatoes, garlic, and ginger. Often served with hard-boiled eggs, it's a hearty and comforting dish perfect for special occasions or a satisfying meal.
ð§ ææ
- 1 kg Chicken(cut into serving pieces)
- 3 medium Onions(finely chopped)
- 3 tbsp Berbere spice
- 3 tbsp Tegelese Tesmi (spiced clarified butter)
- 1 tsp Garlic(minced)
- 1 tsp Ginger(minced)
- 4 large Tomatoes(blanched, peeled, and chopped)
- 2 tbsp Tomato paste
- 2 tbsp Lemon juice
- 2 tsp Salt(or to taste)
- 0.5 tsp Black pepper(freshly ground (optional))
- 100 ml Water
- 6 large Hard-boiled eggs(peeled, for serving (optional))
ðšâð³ äœãæ¹
- 1
Sprinkle the chicken pieces with lemon juice and salt. Let marinate for 30 minutes.
- 2
In a large pot or Dutch oven, lightly fry the chopped onions over medium-low heat until softened and translucent. Add a little water if needed to prevent sticking.
- 3
Add the berbere spice to the onions and fry for a few more minutes until fragrant.
- 4
Stir in the tegelese tesmi (spiced butter), minced garlic, and minced ginger. Cook for another 5 minutes, stirring constantly.
- 5
Add the chopped tomatoes and tomato paste. Simmer for about 20 minutes, allowing the sauce to thicken.
- 6
Add the marinated chicken pieces to the pot along with 100ml of water. Stir to coat the chicken in the sauce. Bring to a simmer, then cover and cook for about 45-60 minutes, or until the chicken is cooked through and tender. Stir occasionally.
- 7
If using, add the hard-boiled eggs to the stew a few minutes before serving to warm them through. Adjust salt and pepper to taste.
- 8
Serve hot with injera.
ð¡ ããã®ã³ã
- âTegelese Tesmi is a spiced clarified butter common in Eritrean and Ethiopian cuisine. If unavailable, you can use regular ghee.
- âBerbere spice is crucial for the authentic flavor. Adjust the amount based on your spice preference.
- âEnsure the onions are cooked down well to create a rich base for the stew.
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- For a milder version, reduce the amount of berbere spice.
- Some recipes include a splash of red wine for added depth of flavor.