Entree: Eritrea – Tsebhi Derho (Eritrean spicy chicken stew made with berbere spice and spiced clarified butter)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 40 min

Total 50 min

Ingredients

- 3 lb (1.36 kg) bone-in chicken pieces (legs and thighs), skin on or off as preferred
- 1/2 cup (120 ml) niter kibbeh (spiced clarified butter) or 1/2 cup (114 g) unsalted butter melted as substitute
- 3 tbsp (45 ml) berbere spice blend
- 1 large onion, approx. 8 oz (225 g), finely chopped
- 2 cloves garlic, minced (about 6 g)
- 2 tbsp (30 ml) tomato paste
- 1 tbsp (15 ml) fresh ginger, minced (about 6 g)
- 2 cups (480 ml) chicken stock or water
- 1 tbsp (15 ml) red wine vinegar or lemon juice
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 1/4 cup (15 g) chopped fresh cilantro for garnish
- 4 injera or flatbreads for serving

Instructions

1. Heat niter kibbeh or melted butter in a large heavy-bottomed pot over medium heat until hot. Add the chopped onion and sauté slowly until deeply softened and golden, about 12–15 minutes.
2. Stir in minced garlic and ginger and cook 1–2 minutes until fragrant. Add berbere and cook, stirring, for 1–2 minutes to bloom the spices.
3. Mix in tomato paste and cook for another 1–2 minutes, then add the chicken pieces, turning to coat them thoroughly in the spice-onion mixture.
4. Pour in chicken stock (or water), add salt and pepper, bring to a gentle boil, then reduce heat to low, cover, and simmer for 30–40 minutes until the chicken is tender and the sauce has thickened.
5. Stir in red wine vinegar or lemon juice, taste and adjust seasoning. If sauce is too thin, simmer uncovered a few minutes to reduce.
6. Garnish with chopped cilantro and serve hot with injera or flatbread for tearing and scooping.