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EthiopianAuthentic Cuisine

Tsebhi Derho

Serves 4 to 6 Entree chicken, Poultry

Tsebhi Derho

Tsebhi Derho is a staple of Asmara-influenced kitchens, where its rich aroma signals the promise of a hearty meal. This dish, with roots in everyday Eritrean cooking, brings families together around the table, especially when the sun starts to dip below the horizon. Its straightforward yet generous flavors reflect the essence of home cooking, where simplicity meets comfort.

The stew is a symphony of tender chicken infused with the warmth of berbere and niter kibbeh, each spoonful offering a hint of garlic and ginger. The dish achieves a robust balance, its spices harmonizing beautifully with the tang of lemon. Traditionally served with injera, it invites you to tear and scoop, savoring every bite of its comforting essence.

Ingredients

  • 1.4 kg (3 lb)chicken — cut into 8 to 12 serving pieces
  • 2 tbsplemon juice — for rinsing the chicken
  • 4 tbspberbere
  • 3red onions — very finely chopped
  • 4 clovesgarlic — minced
  • 1 tbspfresh ginger — minced
  • 4 tbspniter kibbeh
  • 1 cupwater or chicken broth
  • 6eggs — hard-boiled and peeled
  • 1 tspfine salt
  • as neededinjera — for serving

Method

  1. Begin by preparing the ingredients: finely chop 3 red onions and mince 4 cloves of garlic and 1 tablespoon of fresh ginger. Cut the 1.4 kg (3 lb) chicken into serving pieces, ensuring they are uniform in size for even cooking. Squeeze 2 tablespoons of lemon juice over the chicken pieces and set aside to marinate briefly while you prepare the other ingredients.
  2. In a large, heavy-bottomed pot, add the chopped onions. Cook them over medium heat without any oil, stirring frequently. This dry cooking method will allow the onions to release their moisture and develop a deep, sweet flavor. Once the onions have softened and turned a light golden color, about 10-15 minutes, add 4 tablespoons of niter kibbeh. Stir until the onions are coated and the mixture becomes aromatic and golden.
  3. Add 4 tablespoons of berbere to the pot along with the minced garlic and ginger. Stir continuously to allow the spices to bloom, releasing their full aroma and flavor. This should take about 2-3 minutes, and you will notice a rich, fragrant scent filling the kitchen.
  4. Add the chicken pieces to the pot, stirring to coat them thoroughly with the onion and spice mixture. Allow the chicken to brown slightly, turning occasionally to ensure even cooking. This step helps to seal in the juices and infuse the chicken with the spice blend.
  5. Pour in 1 cup of water or chicken broth, ensuring the liquid just covers the chicken pieces. Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the pot and let it cook slowly until the chicken is tender and the sauce has thickened, about 30-40 minutes. The chicken should be cooked through and the sauce should cling to the meat, indicating it's ready.
  6. While the chicken is simmering, hard-boil 6 eggs in a separate pot. Once cooked, peel the eggs and set them aside. When the chicken is nearly done, add the peeled eggs to the pot, allowing them to absorb the flavors of the sauce for the last 5 minutes of cooking.
  7. Taste the sauce and adjust with 1 teaspoon of fine salt, or to your preference. Stir gently to ensure the salt is evenly distributed. Serve the Tsebhi Derho hot with injera, allowing everyone to enjoy the rich, spiced chicken and eggs with the traditional Ethiopian bread.
Cover of Authentic Ethiopian Cuisine
From the cookbook

Authentic Ethiopian Cuisine

This recipe is from Authentic Ethiopian Cuisine by Yassine Sbiti — the Ethiopian volume in the ComidaTime International Cuisines series.

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