Dorho Tsebhi (Ethiopian Chicken Stew)

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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.

   Ongeveer 15 min

   Tip van de kok: 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.

   Ongeveer 1 min

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.

   Ongeveer 25 min

   Tip van de kok: 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.

   Ongeveer 3 min

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.

   Ongeveer 6 min

   Tip van de kok: Toasting the berbere enhances its complex flavors.

6. 6

   If using, stir in the niter kibbeh.

   Ongeveer 1 min

   Tip van de kok: 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.

   Ongeveer 2 min

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.

   Ongeveer 40 min

   Tip van de kok: 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.

   Ongeveer 12 min

10. 10

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

    Ongeveer 1 min

11. 11

    Serve the Dorho Tsebhi hot, traditionally with injera.