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Holidays & Special Occasions

Fasika Zigni Derho

The Quirky Foodster Team

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30 minutes
Prep
75 minutes
Cook

Ingredients

  • 1.2 kg (2.6 lb) Chicken pieces, skin removed
  • 4 large Red onions, finely chopped
  • 5 Garlic cloves, minced
  • 1.5 tbsp Fresh ginger, minced
  • 3 tbsp Berbere spice blend
  • 80 g (1/3 cup) Niter kibbeh (spiced clarified butter)
  • 2 tbsp Tomato paste
  • 500 ml (2 cups) Water
  • 8 Hard-boiled eggs, peeled and scored
  • 2 tsp Salt

Method

  1. Melt the niter kibbeh in a large heavy pot and cook the onions over medium heat for 25 minutes, stirring often, until deeply golden and jam-like.
  2. Add the garlic and ginger and cook for 2 minutes.
  3. Stir in the berbere and tomato paste and cook for 4 minutes, stirring constantly.
  4. Add the chicken pieces, coating thoroughly in the spiced base, and cook for 5 minutes.
  5. Pour in the water, bring to a simmer, cover, and cook over low heat for 40–45 minutes until the chicken is very tender.
  6. Add the scored hard-boiled eggs and simmer for a further 10–12 minutes, spooning sauce over them to colour and flavour evenly.
  7. Season with salt and serve hot with plenty of injera, sharing the eggs evenly among guests.

Introduction: This richly spiced chicken and egg stew is prepared for Fasika, the most significant feast of the Eritrean Orthodox calendar, marking the end of a fifty-five day fasting period during which meat, dairy and eggs are avoided.

Cultural Background: This richly spiced chicken and egg stew is prepared for Fasika, the most significant feast of the Eritrean Orthodox calendar, marking the end of a fifty-five day fasting period during which meat, dairy and eggs are avoided. Families gather to share it after the midnight Easter service.

Storage: Refrigerate for up to 3 days; the dish is traditionally enjoyed across several days after Fasika.

Reheating: Reheat gently on the stovetop over low heat, adding a splash of water, until piping hot throughout.

Tips: Use niter kibbeh rather than plain oil for the most traditional, festive depth of flavour. Prepare a day ahead if possible — the stew’s flavour deepens overnight.

Variations: Some families add whole green chilies for extra heat and visual contrast. A milder version is made for households with young children by reducing the berbere. Not vegetarian; central to breaking the extended pre-Fasika fast.

Nutrition: Calories: 430 kcal · Protein: 38 g · Carbs: 11 g · Fat: 27 g · Fiber: 2 g

FAQs:

Q: Why is this dish specifically tied to Fasika?
A: It traditionally breaks the extended pre-Easter fast during which animal products are avoided, making the rich chicken, egg and butter content especially significant.

Q: How is this different from the everyday Derho Tsebhi recipe in this book?
A: The Fasika version is typically richer, using niter kibbeh instead of oil and a larger number of eggs, reflecting its status as a festive centrepiece rather than an everyday meal.

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