Main CourseDinner

Dorho Tsebhi (Ethiopian Chicken Stew)

Name: Dorho Tsebhi (Ethiopian Chicken Stew)
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 4 racions
Cuisine: ethiopian
Ingredients: 8 u chicken drumstick skin removed, scored with a knife; 1 u lemon juiced; 0,5 ct salt; 3 u red onion finely chopped; 6 gra garlic minced; 2 cs ginger grated; 0,25 tassa vegetable oil; 0,33 tassa berbere spice blend; 2 cs niter kibbeh (opcional); 2 cs tomato paste; 2 tassa chicken broth; 4 u hard-boiled egg peeled and pricked with a fork; 0,25 ct black pepper

Dorho Tsebhi is a rich and spicy Ethiopian chicken stew, traditionally served with injera. This recipe features tender chicken simmered in a berbere-spiced sauce with red onions and hard-boiled eggs. It's a flavorful and comforting dish perfect for sharing.

Una recepta original de Forkin

Temps total: 2 h
Racions: 4
Dificultat: Mitjana
Per ració: 977 kcal

Informació sobre al·lèrgens: pot contenir ous i llet. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.

Preparació prèvia

Llista d’ingredients

8 uchicken drumstick, skin removed, scored with a knife
3 ured onion, finely chopped
6 gragarlic, minced
2 csginger, grated
0,25 tassavegetable oil
0,33 tassaberbere spice blend
2 csniter kibbeh(opcional)
2 cstomato paste
2 tassachicken broth
4 uhard-boiled egg, peeled and pricked with a fork
0,25 ctblack pepper

chicken marinade

1 ulemon, juiced
0,5 ctsalt

Estris

large bowl · large pot · dutch oven

Elaboració

Pas a pas

1
In a large bowl, combine the chicken drumsticks with the lemon juice and salt. Rub well and set aside to marinate for at least 15 minutes.
Uns 15 min
Nota de cuina: Marinating the chicken in lemon juice helps tenderize it and adds a subtle tang.
2
In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium heat.
Uns 1 min
3
Add the finely chopped red onions to the pot and cook, stirring frequently, until they are very soft and deeply caramelized, about 20-30 minutes. This step is crucial for the stew's flavor and color.
Uns 25 min
Nota de cuina: Don't rush the onions; proper caramelization is key to the depth of flavor in Dorho Tsebhi.
4
Stir in the minced garlic and grated ginger, cooking for another 2-3 minutes until fragrant.
Uns 3 min
5
Add the berbere spice blend and tomato paste to the pot. Cook for 5-7 minutes, stirring constantly, allowing the spices to toast and the tomato paste to deepen in color.
Uns 6 min
Nota de cuina: Toasting the berbere enhances its complex flavors.
6
If using, stir in the niter kibbeh.
Uns 1 min
Nota de cuina: Niter kibbeh is clarified butter infused with spices; it adds a unique richness, but vegetable oil works if you prefer to keep it dairy-free.
7
Add the marinated chicken drumsticks to the pot, turning to coat them thoroughly with the spice mixture.
Uns 2 min
8
Pour in the chicken broth, bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 40 minutes, or until the chicken is tender.
Uns 40 min
Nota de cuina: Ensure the heat is low enough for a gentle simmer to prevent the stew from drying out.
9
Add the hard-boiled eggs to the pot, ensuring they are submerged in the sauce. Continue to simmer for another 10-15 minutes, allowing the eggs to absorb the flavors.
Uns 12 min
10
Season with black pepper to taste. Adjust salt if necessary.
Uns 1 min
11
Serve the Dorho Tsebhi hot, traditionally with injera.

Per ració

Nutrició

71%Puntuació

Calories: 977,3kcal
Proteïnes: 65,2g
Hidrats de carboni: 24,4g
Greixos: 66,6g
Fibra: 6,1g
Sucre: 8,5g

Estimació basada en les quantitats dels ingredients. Els valors poden variar segons les marques i les substitucions.

Conservació

Com conservar-ho

Store leftover Dorho Tsebhi in an airtight container in the refrigerator.

Com reescalfar-ho

Reheat gently on the stovetop over low heat, adding a splash of water or broth if the sauce is too thick.