Eritrean Chicken Stew (tsebhi Derho)
Eritrean Chicken Stew, known as Tsebhi Derho, is a flavorful and aromatic dish that is a staple in Eritrean cuisine. This hearty stew is made with tender chicken, onions, tomatoes, and a blend of fragrant spices, creating a rich and comforting meal that is perfect for sharing with family and friends.
Ingredients
- 1 whole chicken, cut into pieces
- 2 onions, finely chopped
- 3 tomatoes, diced
- 3 cloves garlic, minced
- 1 tsp ginger, grated
- 1 tsp berbere spice blend
- 1/2 tsp cumin
- 1/2 tsp turmeric
- 1/4 tsp cinnamon
- 1/4 cup olive oil
- Salt and pepper to taste
- 2 cups water
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onions and sauté until soft and translucent.
- Add the chicken pieces to the pot and brown on all sides.
- Stir in the garlic, ginger, berbere spice, cumin, turmeric, and cinnamon, coating the chicken evenly with the spices.
- Add the diced tomatoes and season with salt and pepper. Cook for 5 minutes, stirring occasionally.
- Pour in the water, cover the pot, and simmer for 45 minutes to 1 hour, or until the chicken is tender and the flavors have melded together.
- Adjust the seasoning if needed and serve the Eritrean Chicken Stew hot with injera or rice.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 320 per serving
- Protein
- 25g
- Carbohydrates
- 15g
- Fat
- 18g
Supplies
Large pot Wooden spoon Cutting board Knife Measuring spoons
Tools
Injera or rice for serving
Serving suggestions
Serving suggestions: Serve the Eritrean Chicken Stew with injera, a traditional flatbread, or steamed rice for a complete and satisfying meal.
Tips & tricks
Tips: Adjust the level of spiciness by adding more or less berbere spice according to your preference.
Cost
$15