RCI-SP.004.0313.001
Tsebhi Derho
Spicy chicken
Prep60 min
Cook90 min
Total150 min
Servings4
Difficultyintermediate
Ingredients
- size onions3 mediumchopped
- cc chili paste (berbere)50 unit
- cc Tegelese Tesmi50 unit
- 1 teaspoon
- 1 teaspoon
- spoons lemon juice2 unit
- 2 unit
- 2 teaspoons
- tomatoes4 largepeeled
- kilo chicken1 unit
- 6 unit
- 1 unit
Method
1
Cut the chicken into medium pieces, discarding excess skin and fat. Season the pieces with salt and set aside.
2
Heat the Tegelese Tesmi in a large pot over medium-high heat until shimmering. Add the chopped onions and sauté for 3-4 minutes until softened and translucent.
4 minutes
3
Stir in the berbere chili paste, chopped ginger, and chopped garlic, cooking for 1-2 minutes until the spices become fragrant.
2 minutes
4
Add the tomato paste and mix well to coat the onion mixture. Cook for 1-2 minutes to caramelize slightly.
2 minutes
5
Peel and quarter the large tomatoes, then add them to the pot along with the lemon juice. Stir to combine.
6
Place the seasoned chicken pieces into the pot, stirring gently to coat with the sauce. Bring the mixture to a simmer.
2 minutes
7
Reduce heat to medium-low and simmer the chicken uncovered for 30-35 minutes, stirring occasionally, until the chicken is cooked through and tender.
33 minutes
8
Add the peeled hard-boiled eggs to the pot and simmer for an additional 3-5 minutes to heat them through and allow the flavors to meld.
4 minutes
9
Taste the dish and adjust seasoning with additional salt and pepper as needed. Serve hot in a shallow bowl or on a platter.