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Tsebhi Dorho

Name: Tsebhi Dorho
Total time: 120 min
Yield: Serves 6
Cuisine: Eritrea
Ingredients: 6 (bone-in) Chicken Thigh; 3 Onion; 3 tbsp Berbere spice blend; 1 tbsp Tomato paste; 4 cloves Garlic; 1 piece Ginger; 50g Butter; 4 Hard-boiled eggs; 1 1/2 tsp Salt; 500ml Water

Main Dish

⏱ 120 min

👥 Serves 6

Difficulty ⭐⭐

Chicken and boiled eggs stewed in a rich berbere sauce — an Eritrean celebration dish.

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📖 The Story Behind This Dish

Tsebhi dorho means 'chicken stew' in Tigrinya: onions are cooked for a long time without oil, then chicken is stewed with berbere (a chili spice blend) and butter, and boiled eggs are added. It's made for Christmas, Easter, and other celebrations and eaten on injera (fermented flatbread).

🌆 Where it's eaten: On a festive day in a highland Eritrean home, red chicken stew and boiled eggs are laid on a big injera as the family tears off pieces by hand.

🥕 Ingredients (serves 6)

Chicken Thigh 6 (bone-in)
Onion 3
Berbere spice blend 3 tbsp
Tomato paste 1 tbsp
Garlic 4 cloves
Ginger 1 piece
Butter 50g
Hard-boiled eggs 4
Salt 1 1/2 tsp
Water 500ml

👩‍🍳 Instructions

Cook the chopped onions without oil on low for 30 minutes until brown.
Add the butter, berbere, tomato paste, and grated garlic and ginger and cook 10 minutes.
Add the chicken, water, and salt, cover, and stew 45 minutes.
Add the peeled, scored boiled eggs and simmer 10 minutes.
Serve on injera or bread.

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