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Derho Tsebhi

The Quirky Foodster Team

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25 minutes
Prep
60 minutes
Cook

Ingredients

  • 1 kg (2.2 lb) Chicken pieces, skin removed
  • 3 large Red onions, finely chopped
  • 4 Garlic cloves, minced
  • 1 tbsp Fresh ginger, minced
  • 2.5 tbsp Berbere spice blend
  • 1.5 tbsp Tomato paste
  • 60 ml (1/4 cup) Vegetable oil
  • 400 ml (1 2/3 cups) Water
  • 6 Hard-boiled eggs, peeled
  • 1.5 tsp Salt

Method

  1. Heat the oil in a large pot and cook the onions over medium heat for 20 minutes, stirring often, until deeply softened and golden.
  2. Add the garlic and ginger and cook for 2 minutes.
  3. Stir in the berbere and tomato paste and cook for 3 minutes, stirring constantly.
  4. Add the chicken pieces, turning to coat well in the spiced base, and cook for 5 minutes.
  5. Pour in the water, bring to a simmer, then cover and cook over low heat for 35–40 minutes until the chicken is cooked through and tender.
  6. Score the hard-boiled eggs lightly and add them to the pot for the final 10 minutes, spooning sauce over them.
  7. Season with salt and serve hot with injera.

Introduction: Derho tsebhi is a spiced chicken stew traditionally enriched with whole hard-boiled eggs, and is especially associated with Fasika, the Eritrean Orthodox Easter celebration that follows a lengthy fasting period, when meat and eggs return to the table in a festive way.

Cultural Background: Derho tsebhi is a spiced chicken stew traditionally enriched with whole hard-boiled eggs, and is especially associated with Fasika, the Eritrean Orthodox Easter celebration that follows a lengthy fasting period, when meat and eggs return to the table in a festive way.

Storage: Refrigerate for up to 3 days; the eggs are best eaten within this window.

Reheating: Reheat gently on the stovetop over low heat until piping hot throughout.

Tips: Scoring the eggs lightly before adding lets them soak up the sauce and colour attractively. Simmer gently rather than boiling hard, so the chicken stays tender.

Variations: Use bone-in chicken thighs for a richer, more traditional result. Omit the eggs for an everyday, non-festive version. Not vegetarian; no authentic plant-based version exists for this egg-and-chicken dish. Sides

Nutrition: Calories: 390 kcal · Protein: 36 g · Carbs: 10 g · Fat: 23 g · Fiber: 2 g

FAQs:

Q: Why are eggs added to this stew?
A: Whole eggs are a traditional festive addition, especially for Fasika, symbolising renewal after the Lenten fast.

Q: Can I make this ahead for a gathering?
A: Yes — the stew improves with a day’s rest; add and warm the eggs through just before serving.

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