Middle Eastern Recipes > Poultry > Tsebhi Dorho >
Tsebhi Dorho
Eritrean Spicy Chicken
3 medium onions, finely chopped
3 TBS Berbere spice
3 TBS Tegelese Tesmi (herbed butter)
1 tsp. fresh ginger, chopped
1 tsp. garlic, chopped
2 TBS lemon juice
2 TBS tomato paste
2 tsp. salt
4 large tomatoes, blanched, peeled & chopped
2 LBS chicken breasts or thighs, cut into serving pieces
6 hard-cooked eggs, peeled & sliced
Salt & black pepper to taste
Sprinkle chicken with lemon juice and salt; allow to marinate for about thirty minutes. In a skillet, sauté onions in a small amount of water. Add Berbere spice; cook for about two minutes. Add Tegelese Tesmi and cook an additional five minutes. Add tomatoes, tomato paste, garlic and ginger; simmer for twenty minutes. Add chicken and 1/2 C water; simmer for about forty-five minutes, or until the chicken is tender and fully cooked. Add sliced eggs a few minutes before serving.
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Food Fare Culinary Collection: Arabic Cookery
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