Eritrea…

Thursday, September 13 –

Sometimes dinner needs to be quiet, spicy, and just two people that need to reconnect. That was dinner last night for BestieExtraordinaire and me. I pretty much threw this recipe together without doing the math to make sure that measurements for two people matched the same measurements for this recipe. But I did use all of the same ingredients!

My measurements worked out like this: 2/3 onion, 4 teaspoons of berbere, 2 teaspoons of butter, 4 cloves of garlic, 2 teaspoons chopped garlic, 1 squeezed lemon for juice, 1 small can of tomato paste, some salt, 2 medium on-the-vine tomatoes, 2 chicken breasts, and 2 eggs (even though I forgot them on the counter and we ate the dish without them. oops!). With white rice and garlic naan to serve.

Onions went in first, with no oil/butter. I cooked them until they were translucent but not browned. Then I put in the berbere and let it get hot and aromatic. In next went the butter, and I let the onions sizzle and start to brown a little. Tomatoes, ginger, garlic, and tomato paste went in next. I let that heat up all the way through – probably about 5-8 minutes. Then I put in the chicken chunks with the salt/lemon mixture, stirring it so that it was all incorporated. I put the naan into the oven to warm, cooked the rice, and set the table. BestieExtraordinaire poured us glasses of cider. Once the chicken pieces were done all the way through but still juicy and tender I served all of it up on our plates. And then we sat and talked about everything in life, like good, close friends should.

This project has been about connecting with food and all of the possible ways to cook it, but it has also been about connecting with the people I love and showing them I care by filling their plates full of homemade creations. Thank you, Bestie, for sharing this dinner with me!

Eritrea
(recipe borrowed from the cooks at: www.eritra.be)

Tsebhi derho (spicy chicken)

  • 3 Medium size onions, chopped
  • 50 cc chili paste (berbere)
  • 50 cc tegelese tesmi (herbed butter)
  • 1 teaspoon chopped ginger
  • 1 teaspoon chopped garlic
  • 2 spoons lemon juice
  • 2 spoons tomato paste
  • 2 teaspoons salt
  • 4 large tomatoes, peeled
  • 1 kilo chicken
  • 6 hard boiled eggs (peeled)
  • pepper and salt to taste

Cut the chicken into pieces and drain them well. Sprinkle the pieces with a mixture of the lemon juice and the salt and marinate during 30 minutes. Fry the onions lightly on a low fire in the frying-pan. Do not use butter or oil. Add some water if necessary to prevent burning or sticking. When the onions are done, add the berbere and fry shortly. Add the tegelese tesmi and fry this mixture for 5 minutes. Add the tomato paste, tomatoes skinned and sliced, garlic and ginger and simmer during 20 minutes on a low fire, stirring regularly to prevent sticking. Add some water and the pieces of chicken and simmer until the chicken is done. Add the eggs to the sauce shortly before serving.

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About devouringworldbites

A girl on a mission to cook, eat, and write about the world, one country at a time. View all posts by devouringworldbites

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