Tsebhi DorhoSpiced Chicken Stew with Eggs
Tsebhi dorho is an Eritrean chicken stew with a deeply cooked onion base, berbere, niter kibbeh, and hard-boiled eggs. This version keeps the characteristic rich sauce while giving clear home-kitchen doneness guidance.
Prep
30m
Cook
1h 15m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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- 1pcsWhole Chicken (cut into serving pieces)
- 4pcsOnion (finely chopped)
- 20gGarlic (crushed)
- 12gFresh Ginger (crushed)
- 60gTomato Paste
- 20gBerbere
- 50mlNiter Kibbeh
- 30mlLemon Juice
- 4pcsEgg (hard-boiled and peeled)
- 10gSalt
- 700mlWater
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Heat the niter kibbeh in a large pot over medium-low heat. Add the onions and cook slowly until very soft and deeply golden.
- 02
Stir in the garlic and fresh ginger and cook until fragrant.
- 03
Add the tomato paste and cook until it darkens slightly, then stir in the berbere.
- 04
Add the chicken pieces and turn them in the sauce base until evenly coated.
- 05
Pour in the water and add the salt. Bring to a gentle simmer, cover, and cook until the chicken is tender and the thickest pieces reach 74°C (165°F).
- 06
Stir in the lemon juice, nestle in the hard-boiled eggs, and simmer for 5 minutes so they heat through and take on some of the sauce.
- 07
Serve hot with injera or another flatbread.
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