Tsebhi Derho (Eritrean Berbere Chicken Stew)

Ingredients

• 3 lbs bone-in chicken pieces, skin removed
• 4 tbsp niter kibbeh or butter
• 4 cups finely chopped red onion
• 6 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 1/3 cup berbere spice blend
• 2 tbsp tomato paste
• 1 cup water
• Juice of 1 lime
• 6 eggs, hard-boiled and peeled
• Salt to taste

Before you cook

• Hard-boil the eggs, then cool and peel them.
• Finely chop the onion, garlic and ginger.
• Cut the chicken into serving pieces and remove the skin.

Steps

1. Melt the niter kibbeh in a large heavy pot over medium heat.
2. Add the chopped onion and cook, stirring often, for 15 minutes, until soft and golden.
3. Stir in the garlic and ginger and cook for 2 minutes.
4. Add the berbere and tomato paste and stir constantly for 3 minutes to toast the spices.
5. Pour in the water and bring the sauce to a simmer.
6. Add the chicken pieces and turn them to coat in the sauce.
7. Cover and simmer for 35 minutes, turning the chicken occasionally, until it is cooked through and tender.
8. Season the stew with salt to taste.
9. Stir in the lime juice.
10. Cut small slits into the peeled hard-boiled eggs and nestle them into the sauce.
11. Simmer for 5 more minutes to warm the eggs through.
12. Serve hot, with each portion getting a piece of chicken and half an egg.