Spice it up-Tsebhi Derho: Traditional Eritrean Chicken Stew

Ingredients:

3 medium onions, finely chopped
50g Berbere spice (mustard seeds should be included in Berbere spice recipe)

50g Tegelese Tesmi (Herbed butter)

1 tsp chopped ginger
1 tsp chopped garlic
2 tbsp lemon juice
2 tbsp tomato paste
2 tsp salt

4 large tomatoes, blanched, peeled and chopped

1 x 1kg chicken cut into serving pieces
6 hard-boiled eggs
salt and black pepper, to taste

Method:

 --Sprinkle the chicken with the lemon juice and salt and allow to marinate for 30 minutes. Meanwhile fry the onions lightly in a dry frying pan (add some water as necessary to prevent burning). When the onions are done add the Berbere spice and fry for a few minutes more. Now add the Tegelese Tesmi and fry for 5 minutes. Add the tomatoes, tomato paste, garlic and ginger and simmer for 20 minutes. Add the chicken and some 100ml water and simmer for about 45 minutes, or until the chicken is cooked through and tender.

Add the eggs a few minutes before serving and serve with Injera - http://www.celtnet.org.uk/recipes/miscellaneous/fetch-recipe.php?rid=misc-tsebhi-derho

Courtesy of my mom :)