Tsebhi derho recipe

Eritrean chicken stew built on onions cooked dry for half an hour before any fat, finished with spiced butter and a whole boiled egg per guest.

2 hours and 30 minutesmedium11 ingredients

Ingredients

• 1000 g chicken
• 4 hard boiled eggs
• 3 tbsp berbere spice
• 4 tbsp tesmi spiced clarified butter
• 4 red onions
• 4 clove garlic
• 1 tbsp ginger
• 2 tbsp tomato paste
• 1 lemon juice
• 500 ml water
• 1 tsp salt

How to make Tsebhi derho

1. Rub 1 kg of chicken pieces with the juice of 1 lemon and 1 teaspoon of salt, leave 30 minutes, then rinse and drain.
2. Chop 4 red onions very fine and cook them alone in a dry pot over low heat for 30 to 40 minutes, no fat at all, adding a splash of water when they stick, until they collapse and darken.
3. Stir in 3 tablespoons of berbere and cook 5 minutes, then add 4 tablespoons of tesmi and let it melt into the paste for another 5 minutes.
4. Add 4 minced garlic cloves, 1 tablespoon of grated ginger and 2 tablespoons of tomato paste, and cook 10 minutes more.
5. Pour in 500 ml of water and simmer 20 minutes, until the sauce is glossy and the red fat rises to the surface.
6. Add the chicken, cover and simmer 45 minutes on low heat until the meat leaves the bone, adding water by the ladle only if it tightens.
7. Prick 4 hard boiled eggs all over with a fork and slide them in for the last 10 minutes so they soak up the sauce.
8. Check the salt and serve on injera, one egg per person.

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