Tsebhi Derho (Eritrean Chicken Stew)

Ingredients

• 1 whole chicken, cut into pieces
• 3 onions, finely chopped
• 3 tbsp berbere spice blend
• 4 cloves garlic, minced
• 1 tbsp grated ginger
• 2 tbsp tomato paste
• 1/4 cup oil
• 4 hard-boiled eggs, peeled
• Salt to taste

Instructions

1. 1Cook the onions in a dry pot over medium heat until softened, about 10 minutes, then add oil.
2. 2Continue cooking until the onions turn golden brown.
3. 3Stir in berbere, garlic, and ginger and cook 3 minutes.
4. 4Add tomato paste and cook 2 minutes, then add a splash of water.
5. 5Add the chicken pieces, cover, and simmer 35-40 minutes until tender.
6. 6Add the hard-boiled eggs and simmer 10 more minutes to absorb the sauce.
7. 7Season with salt and serve with injera.

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