Stew
Dorho Tsebhi (Eritrean Spicy Chicken Stew)
About
The great celebration dish of the Eritrean Tigrinya table, a slow-cooked chicken stew in a deep berbere and onion sauce with whole eggs, served for weddings, holidays and honoured guests.
Equipment
- Heavy pot
- Wooden spoon
- Bowl
- Knife
- Small pan for eggs
Ingredients
Chicken, cut in pieces (skin removed)1 whole / 1.2 kg
Lemon, juiced (to wash chicken)2
Red onion, very finely chopped6 large
Berbere spice blend4 tbsp
Niter kibbeh (spiced clarified butter)5 tbsp
Garlic, minced6 cloves
Fresh ginger, grated2 tbsp
Tomato paste2 tbsp
Hard-boiled eggs, peeled5
Ground cardamom (korerima)1/2 tsp
Saltto taste
Waterabout 2 cups
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