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Name: Tsebhi Derho
Total time: 1 h 40 min
Yield: Serves 4
Cuisine: Eritrea
Ingredients: 1.2 kg chicken, cut into pieces; 500 g onions, finely chopped; 3 tbsp berbere spice blend; 60 g niter kibbeh (spiced clarified butter); 4 cloves garlic, minced; 20 g fresh ginger, minced; 2 tbsp tomato paste; 200 g ripe tomatoes, chopped; 1 tsp salt; 400 ml water; 4 hard-boiled eggs

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Eritrea1 h 40 minServes 4cooked before

Tsebhi Derho

ጸብሒ ደርሆ · Tsebhi Derho

Ingredients11

chicken, cut into pieces1.2 kg
onions, finely chopped500 g
berbere spice blend3 tbsp
niter kibbeh (spiced clarified butter)60 g
garlic, minced4 cloves
fresh ginger, minced20 g
tomato paste2 tbsp
ripe tomatoes, chopped200 g
salt1 tsp
water400 ml
hard-boiled eggs4

meatvegetablespice & saucedairy & eggother

Method

Pat the chicken dry and season lightly with salt.
In a heavy pot, cook the onions over medium heat without oil until they soften and turn golden, stirring often.
Stir in the niter kibbeh, garlic, and ginger and cook for 2 minutes.
Add the berbere and tomato paste and fry briefly until fragrant, then add the chopped tomatoes.
Add the chicken and water, bring to a simmer, cover, and cook for about 50 minutes until the chicken is tender and the sauce is thick.
Peel the hard-boiled eggs, score them lightly, and nestle them into the stew for the last 10 minutes.
Adjust the salt and serve hot with injera.