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

Method

1. Pat the chicken dry and season lightly with salt.
2. In a heavy pot, cook the onions over medium heat without oil until they soften and turn golden, stirring often.
3. Stir in the niter kibbeh, garlic, and ginger and cook for 2 minutes.
4. Add the berbere and tomato paste and fry briefly until fragrant, then add the chopped tomatoes.
5. 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.
6. Peel the hard-boiled eggs, score them lightly, and nestle them into the stew for the last 10 minutes.
7. Adjust the salt and serve hot with injera.