Tsebhi Dorho Express (Eritrean Spiced Chicken Drumsticks/Thighs with Boiled Eggs) – Authentic Eritrea Recipe
Eritrea’s most prestigious holiday dish pairing tender chicken and boiled eggs in a rich berbere sauce.
- Country of Origin
- 🇪🇷 Eritrea (East Africa, Africa)
- Dietary Profile
- omnivore
- Prep Time
- 15 min
- Cook Time
- 30 min
- Difficulty
- Easy
- Signature Staples
- Seared chicken thighs, Slow-cooked red onion sauce, Peeled hard-boiled eggs scored to absorb sauce, Berbere spice, Cardamom
Ingredients for Tsebhi Dorho Express (Eritrean Spiced Chicken Drumsticks/Thighs with Boiled Eggs) (4 Servings)
- 1.25 lbs (or 2.5 cups) seared chicken thighs, prepped into bite-sized pieces
- 1.5 cups slow-cooked red onion sauce, washed and trimmed
- 1 cup peeled hard-boiled eggs scored to absorb sauce
- 1 medium onion and 3 cloves garlic, finely minced with berbere spice
- 1.5 tbsp traditional Eritrea seasoning (cardamom, ginger, garlic, spiced butter)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown seared chicken thighs for 5 minutes.
- Add minced onion, garlic, berbere spice, and cardamom, ginger, garlic, spiced butter, stirring for 2 minutes until deeply aromatic.
- Add slow-cooked red onion sauce and pour in the braising liquid; bring to a lively simmer.
- Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
- Stir in peeled hard-boiled eggs scored to absorb sauce right before serving warm.