Tsebhi derho (Eritrean/Ethiopian chicken stew with eggs

90 min

Method

Fill a large bowl with cold water, cut the lemon into pieces and place these in the water.

Rinse the chicken pieces in water, remove the skin and cut into suitably large pieces. Place the chicken pieces in the bowl with cold water and lemon.

Peel the onion and chop very, very finely. 

Put the onion in a cooking pot and fry until golden (light/medium brown). Fry on medium/low heat. No oil or butter is needed. 

Add the oil and fry for another 10-15 min.

When the onion is done, add the Berbere and fry for approx. 15 min on low/medium heat. 

Add the chopped tomatoes and simmer for at least 25 min, and ideally longer. If it dries out, add a little water and stir occasionally. 

Rinse the chicken pieces under cold running water and place in the tomato sauce. Simmer gently on low/medium heat for 35-45 min or until the chicken is cooked through.

Finally, add the rest of the ingredients and cook for about 10 min while stirring.

Hard boil the eggs, peel them, and poke holes in them with a fork/knife. Add the eggs to the sauce. 

Ingredients

To serve 6

• 3 onions                                
• 1 kg chicken pieces
• 4 tbsp olive oil                                
• 4-5 tbsp Berbere (spice blend) 
• 3-4 tbsp dairy butter                        
• 1 carton of chopped tomatoes
• 2 lemons                                                      
• 8 eggs
• 1 clove of garlic                                           
• A dash of ground pepper
• Salt to taste                                  
• ½ tsp ground ginger

Nutritional value per serving/per 100 g

Allergen content

Last revised: 05/06/23, Published: 24/05/23