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 portioner
Cuisine: ethiopian
Ingredients: 8 stk. chicken drumstick skin removed, scored with a knife; 1 stk. lemon juiced; 0,5 tsk. salt; 3 stk. red onion finely chopped; 6 fed garlic minced; 2 spsk. ginger grated; 0,25 kop vegetable oil; 0,33 kop berbere spice blend; 2 spsk. niter kibbeh (valgfrit); 2 spsk. tomato paste; 2 kop chicken broth; 4 stk. hard-boiled egg peeled and pricked with a fork; 0,25 tsk. 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.

En original opskrift af Forkin

Tid i alt: 2 t.
Portioner: 4
Sværhedsgrad: Mellem
Pr. portion: 977 kcal

Allergenoplysninger: kan indeholde æg og mælk. Kontrollér altid ingrediensernes emballage, hvis du har allergi.

Klargøring

Ingredienser

8 stk.chicken drumstick, skin removed, scored with a knife
3 stk.red onion, finely chopped
6 fedgarlic, minced
2 spsk.ginger, grated
0,25 kopvegetable oil
0,33 kopberbere spice blend
2 spsk.niter kibbeh(valgfrit)
2 spsk.tomato paste
2 kopchicken broth
4 stk.hard-boiled egg, peeled and pricked with a fork
0,25 tsk.black pepper

chicken marinade

1 stk.lemon, juiced
0,5 tsk.salt

Udstyr

large bowl · large pot · dutch oven

Fremgangsmåde

Trin for trin

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.
Ca. 15 min.
Kokkens note: 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.
Ca. 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.
Ca. 25 min.
Kokkens note: 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.
Ca. 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.
Ca. 6 min.
Kokkens note: Toasting the berbere enhances its complex flavors.
6
If using, stir in the niter kibbeh.
Ca. 1 min.
Kokkens note: 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.
Ca. 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.
Ca. 40 min.
Kokkens note: 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.
Ca. 12 min.
10
Season with black pepper to taste. Adjust salt if necessary.
Ca. 1 min.
11
Serve the Dorho Tsebhi hot, traditionally with injera.

Pr. portion

Næringsindhold

71%Score

Kalorier: 977,3kcal
Protein: 65,2g
Kulhydrat: 24,4g
Fedt: 66,6g
Kostfibre: 6,1g
Sukker: 8,5g

Beregnet ud fra ingrediensmængderne i opskriften. Værdierne kan variere afhængigt af mærker og udskiftninger.

Bevar den gode smag

Opbevaring

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

Genopvarmning

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