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Tsebhi

Tsebhi
Eritrea
⏱ — min. Serves: —

Ingredients

  • 1 lb (450 g) chicken thighs or drumsticks, cut into pieces
  • 2 tablespoons vegetable oil
  • 1 large onion, finely chopped
  • 4 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 1/4 cup tomato paste
  • 1 can (14.5 oz) diced tomatoes
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1 teaspoon ground turmeric
  • 1 teaspoon paprika
  • 1 teaspoon berbere spice mix (optional, for extra heat)
  • 1 cup water or chicken broth
  • Salt and black pepper to taste
  • Fresh cilantro, chopped (for garnish)

Instructions

Prepare the Base

Heat the vegetable oil in a large pot over medium heat.

Add the chopped onions and cook until soft and translucent, about 5 minutes.

Stir in the minced garlic and ginger, and cook for another 2 minutes until fragrant.

Add Spices and Chicken

Stir in the tomato paste, ground cumin, ground coriander, ground turmeric, paprika, and berbere spice mix (if using). Cook for 1-2 minutes.

Add the chicken pieces to the pot and cook until browned on all sides.

Add Tomatoes and Liquid

Add the diced tomatoes and water or chicken broth, stirring to combine. Bring to a boil.

Simmer

Reduce heat to low and simmer for 30-40 minutes, or until the chicken is cooked through and tender.

Serve

Season with salt and black pepper to taste. Garnish with fresh cilantro before serving. Serve Tsebhi hot with injera, rice, or bread.

Enjoy your meal!