Tsebhi Derho (Eritrean Chicken Stew with Eggs)
Local name: ጸብሒ ደርሆ
In short: Chicken simmered in a rich red sauce of onions, berbere and spiced butter, with whole boiled eggs, the centerpiece of Eritrean holiday meals. It takes about 1 h 50 min in total and makes 6 servings.
- Prep
- 30 min
- Cook
- 1 h 20 min
- Total
- 1 h 50 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 390 kcal
Tsebhi derho is the dish Eritrean families serve when guests arrive and when a holiday needs a centerpiece. Bone-in chicken is simmered in a deep red sauce of slowly cooked onions, berbere and spiced butter, and whole boiled eggs are added at the end to soak up the color. The sauce should be thick, glossy and a little oily. Serve it on a tray of injera for everyone to share, with the eggs cut into halves.
Instructions
- Toss the chicken with the lemon juice and 1 tsp salt and leave it for 20 minutes while you prepare the onions.
- Cook the onions dry in a wide heavy pot over medium heat for 20 minutes, stirring often, until soft and reduced. Add the butter, garlic and ginger and cook for 5 minutes.
- Stir in the berbere and tomato paste and cook over low heat for 10 minutes, stirring often, until the oil separates from the sauce and the color is deep red.
- Add the chicken, the water and the second teaspoon of salt. Bring to a simmer, cover and cook over low heat for 35 minutes, turning the pieces halfway through.
- Prick each boiled egg lightly with a fork so the sauce can enter. Nestle the eggs into the pot and simmer uncovered for 10 minutes, until the chicken reaches 74°C (165°F) in the thickest part and the sauce is thick.
- Serve on injera, with the eggs halved and spooned with sauce.
Tips
- Skin the chicken for a cleaner, smoother sauce, as is traditional. Scoring the drumsticks lets the sauce reach the bone.
- Make the sauce a day ahead and add the chicken and eggs the next day. The flavor gets deeper and the cooking is quicker on the day.
Questions and answers
What does tsebhi mean?
Tsebhi is the Tigrinya word for stew or sauce. Tsebhi derho means chicken stew, and the same word is used for lentil, beef and vegetable stews.
Can I make tsebhi derho less spicy?
Yes. Use 1 to 2 tablespoons of berbere and add a little extra tomato paste for color. Berbere is the main source of heat.
How long does tsebhi derho keep?
Refrigerate it for up to 4 days in an airtight container. The flavor improves on the second day. Reheat gently on the stove.
How long does it take to make Tsebhi Derho (Eritrean Chicken Stew with Eggs)?
About 1 h 50 min in total: 30 min of preparation and 1 h 20 min of cooking.
How many calories are in Tsebhi Derho (Eritrean Chicken Stew with Eggs)?
About 390 kcal per serving, with 38 g of protein, 17 g of carbohydrates and 18 g of fat. These values are estimates.
Nutrition per serving
| Calories | 390 kcal |
|---|---|
| Protein | 38 g |
| Carbohydrates | 17 g |
| Fat | 18 g |
| Fiber | 3 g |
| Sugar | 7 g |
| Sodium | 950 mg |
Estimated values, calculated from the ingredients.
