Eritrean Tsebhi Derho (Spiced Chicken Stew)
A rich, berbere-spiced chicken stew similar to doro wat but with its own distinct Eritrean seasoning balance, served over injera at the many Eritrean-owned restaurants alongside D.C.'s Ethiopian community.
- Prep
- 25 min
- Cook
- 75 min
- Total
- 100 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 400 kcal
Equipment
- •Large heavy pot
Nutrition
Per serving, approximate
- Calories
- 400 kcal
- fat
- 22
- carbs
- 16
- protein
- 32
- calories
- 400
Instructions
- 1
Cook the onions in a dry pot over medium-low heat. Stir until soft and golden, about 20 minutes.
- 2
Stir in niter kibbeh (spiced clarified butter) or butter. Add the berbere spice blend, garlic, and ginger, cooking 3-4 minutes.
- 3
Add the tomato paste. Cook for 1 minute more.
- 4
Pour in the chicken broth. Bring the liquid to a gentle simmer.
- 5
Add the chicken pieces and salt. Stir well until the chicken is coated in the sauce.
- 6
Cover the pot and simmer for 35-40 minutes. Cook until the chicken is tender and the sauce thickens.
- 7
Serve hot over injera (spongy sourdough flatbread).
Chef's tips
Use a good-quality Eritrean or Ethiopian berbere. The blend of chile, fenugreek, and warm spices gives the dish its rich flavor.
Storage
Refrigerate up to 4 days.
Reheating
Reheat gently on the stovetop, adding a splash of water if needed.
Common mistakes to avoid
- •Using too little onion, which makes the stew thin instead of thick and hearty
- •Cooking the chicken too long, which dries out the meat
Serving suggestions
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