Ethiopian dorho sebhi

Ethiopian dorho sebhi

Discover the rich flavours of the Tigray region of Ethiopia with this chilli-spiked chicken and egg stew
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 4 persons



  1. Step 1

    First, make the tesmi. Toast the fenugreek seeds in a dry frying pan over a medium heat until they turn light brown. Grind the fenugreek and cardamom seeds in a blender for a few seconds until coarsely ground. Melt the butter in a frying pan over the lowest heat. Add all the tesmi ingredients and stir for 15-20 mins or until the onion and garlic turn brown. Remove from the heat and let the tesmi sit until it cools but doesn’t solidify. Strain into a dry container. The spiced butter will keep for a few months in the fridge.
  2. Step 2

    Fry the onions in a large, heavy-based stock pot over a low heat in just enough oil to stop them sticking. Once browned, add the garlic and stir, then add the dilik, stirring continuously. Add just a little water if it begins to stick. Simmer this silsi base for at least 20 mins – the longer you cook it the better the flavour develops – and it should turn a deep crimson.
  3. Step 3

    Add the chicken to the silsi, stir it through and add enough water to submerge the chicken completely. Bring to a simmer and cook for 10 mins, then stir in the tesmi. Put on the lid and cook for 20 mins, stirring occasionally, to ensure the chicken is well coated and cooks evenly. The chicken is cooked when the meat starts to separate from the bones; at this point, add more salt to taste.
  4. Step 4

    Put the peeled eggs in a serving bowl and add the cooked chicken. Traditionally, the stew is eaten on a bed of injera (a traditional sour, spongy flatbread) but you can also serve it with rice or flatbreads.