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.

Eritrean Chicken Stew (tsebhi Derho)

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

  1. Heat the olive oil in a large pot over medium heat. Add the onions and sauté until soft and translucent.
  2. Add the chicken pieces to the pot and brown on all sides.
  3. Stir in the garlic, ginger, berbere spice, cumin, turmeric, and cinnamon, coating the chicken evenly with the spices.
  4. Add the diced tomatoes and season with salt and pepper. Cook for 5 minutes, stirring occasionally.
  5. 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.
  6. 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