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 servings
Cuisine: ethiopian
Ingredients: 8 pcs chicken drumstick skin removed, scored with a knife; 1 pcs lemon juiced; 0.5 tsp salt; 3 pcs red onion finely chopped; 6 clove garlic minced; 2 tbsp ginger grated; 0.25 cup vegetable oil; 0.33 cup berbere spice blend; 2 tbsp niter kibbeh (optional); 2 tbsp tomato paste; 2 cup chicken broth; 4 pcs hard-boiled egg peeled and pricked with a fork; 0.25 tsp 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.

An original recipe by Forkin

Total time: 2 hr
Serves: 4
Difficulty: Medium
Per serving: 977 kcal

Allergen information: may contain eggs and milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

8 pcschicken drumstick, skin removed, scored with a knife
3 pcsred onion, finely chopped
6 clovegarlic, minced
2 tbspginger, grated
0.25 cupvegetable oil
0.33 cupberbere spice blend
2 tbspniter kibbeh(optional)
2 tbsptomato paste
2 cupchicken broth
4 pcshard-boiled egg, peeled and pricked with a fork
0.25 tspblack pepper

chicken marinade

1 pcslemon, juiced
0.5 tspsalt

Equipment

large bowl · large pot · dutch oven

The method

Step by step

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

Per serving

Nutrition

71%Score

Calories: 977.3kcal
Protein: 65.2g
Carbs: 24.4g
Fat: 66.6g
Fibre: 6.1g
Sugar: 8.5g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

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

Reheating

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