Tsebhi
Tsebhi is a traditional Eritrean dish made with chicken, vegetables, and spices. It is typically served with injera, a type of spongy, sourdough flatbread that is a staple of Eritrean and Ethiopian cuisine.
Here is a simple recipe for Tsebhi, a traditional Eritrean chicken dish:
Ingredients:
- 1 pound chicken breasts or thighs, cut into bite-sized pieces
- 1 tablespoon berbere spice blend
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 1 bell pepper, finely chopped
- 1 tomato, finely chopped
- 1 cup water
Instructions:
- In a small bowl, mix together the berbere spice blend, lemon juice, and olive oil.
- Place the chicken pieces in a large bowl and coat them with the spice mixture. Cover and refrigerate for at least 1 hour, or overnight.
- In a large saucepan, heat a tablespoon of oil over medium-high heat. Add the onion and bell pepper and cook until they are soft and fragrant, about 5 minutes.
- Add the tomato and cook for another 2 minutes.
- Add the marinated chicken to the saucepan and stir to coat with the vegetables.
- Pour in the water and bring to a boil. Reduce the heat to low and simmer, covered, for 15-20 minutes, or until the chicken is fully cooked and tender.
- Serve the Tsebhi hot with injera or over a bed of rice. Enjoy!
Tips for preparation of Tsebhi
Here is a simple recipe for Tsebhi, a traditional Eritrean chicken dish:
Ingredients:
- 1 pound chicken breasts or thighs, cut into bite-sized pieces
- 1 tablespoon berbere spice blend
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 1 bell pepper, finely chopped
- 1 tomato, finely chopped
- 1 cup water
Instructions:
- In a small bowl, mix together the berbere spice blend, lemon juice, and olive oil.
- Place the chicken pieces in a large bowl and coat them with the spice mixture. Cover and refrigerate for at least 1 hour, or overnight.
- In a large saucepan, heat a tablespoon of oil over medium-high heat. Add the onion and bell pepper and cook until they are soft and fragrant, about 5 minutes.
- Add the tomato and cook for another 2 minutes.
- Add the marinated chicken to the saucepan and stir to coat with the vegetables.
- Pour in the water and bring to a boil. Reduce the heat to low and simmer, covered, for 15-20 minutes, or until the chicken is fully cooked and tender.
- Serve the Tsebhi hot with injera or over a bed of rice. Enjoy!
Tsebhi serving size
The serving size of Tsebhi, a traditional Eritrean chicken dish, will depend on a number of factors such as your appetite, the size of your dinnerware, and the number of other dishes being served. As a rough guide, a serving of Tsebhi could be around 3-4 ounces of chicken per person, or about 1/2 cup of the chicken and vegetable mixture. This would be a moderate serving size for a main course, and could be adjusted based on your personal preferences and the other dishes being served. If you are serving Tsebhi as a side dish, you may want to serve smaller portions, or adjust the serving size based on the other dishes being served.
Tsebhi nutrition value
The nutrition value of Tsebhi, a traditional Eritrean chicken dish, will depend on the specific ingredients used and the portion size. Here is a rough estimate of the nutrition value of a serving of Tsebhi made with the following ingredients:
- 3 ounces of chicken breast: Approximately 210 calories, 39 grams of protein, 3 grams of fat, and 0 grams of carbohydrates
- 1/2 cup of diced tomatoes: Approximately 25 calories, 0 grams of protein, 0 grams of fat, and 5 grams of carbohydrates
- 1/2 cup of diced bell peppers: Approximately 20 calories, 0 grams of protein, 0 grams of fat, and 5 grams of carbohydrates
- 1 tablespoon of berbere spice blend: Approximately 15 calories, 0 grams of protein, 0 grams of fat, and 4 grams of carbohydrates
Please note that these values are estimates and may vary based on the specific ingredients used and the portion size. It is always a good idea to consult a nutritionist or dietitian for specific information on the nutrition value of a particular dish.