Dorho Tsebhi (Ethiopian Chicken Stew)

下ごしらえ

材料

作り方

手順

1. 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.

   約15 分

   調理のヒント： Marinating the chicken in lemon juice helps tenderize it and adds a subtle tang.

2. 2

   In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium heat.

   約1 分

3. 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.

   約25 分

   調理のヒント： Don't rush the onions; proper caramelization is key to the depth of flavor in Dorho Tsebhi.

4. 4

   Stir in the minced garlic and grated ginger, cooking for another 2-3 minutes until fragrant.

   約3 分

5. 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.

   約6 分

   調理のヒント： Toasting the berbere enhances its complex flavors.

6. 6

   If using, stir in the niter kibbeh.

   約1 分

   調理のヒント： 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. 7

   Add the marinated chicken drumsticks to the pot, turning to coat them thoroughly with the spice mixture.

   約2 分

8. 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.

   約40 分

   調理のヒント： Ensure the heat is low enough for a gentle simmer to prevent the stew from drying out.

9. 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.

   約12 分

10. 10

    Season with black pepper to taste. Adjust salt if necessary.

    約1 分

11. 11

    Serve the Dorho Tsebhi hot, traditionally with injera.