📝 About This Recipe
Doro Alicha is the sophisticated, gentle cousin of the fiery Doro Wat, offering a rich and velvety profile that celebrates the aromatic complexity of turmeric and ginger. This beloved Ethiopian classic features tender chicken pieces and hard-boiled eggs simmered in a luscious base of slow-melted onions and clarified Niter Kibbeh. It is the ultimate comfort food—fragrant, golden-hued, and deeply satisfying without the intense heat of berbere spices.
🥗 Ingredients
The Chicken & Marinade
- 2 lbs Chicken drumsticks and thighs (skin removed and cleaned with lemon juice)
- 2 tablespoons Lemon juice (to clean and acidify the meat)
- 1 teaspoon Salt
The Aromatics & Base
- 4 cups Red onions (very finely minced, almost to a paste)
- 1/2 cup Niter Kibbeh (Ethiopian Spiced Clarified Butter) (can substitute with ghee if necessary)
- 2 tablespoons Garlic (freshly minced)
- 1.5 tablespoons Ginger (freshly grated)
The Spice Blend (Alicha Wot Kimem)
- 1 tablespoon Turmeric powder (gives the dish its signature golden color)
- 1/2 teaspoon Mekelesha (Ethiopian Finishing Spice) (contains cardamom, cloves, and cinnamon)
- 1/2 teaspoon Black pepper (freshly ground)
- 2 cups Water or Chicken Stock (added gradually)
The Finishing Touches
- 4-6 pieces Hard-boiled eggs (peeled; use a fork to poke small holes in them)
- 2-3 pieces Serrano chilies (kept whole for aroma, not heat)
👨🍳 Instructions
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1
Prepare the chicken by removing the skin and making deep diagonal slits in the meat. Rub with lemon juice and salt, then let it sit for 15 minutes. Rinse and pat dry.
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2
In a heavy-bottomed pot (like a Dutch oven), add the finely minced onions. Cook them over medium heat without any oil or butter for about 15-20 minutes, stirring constantly to prevent burning. This process, called 'sweating,' develops the natural sweetness.
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3
Once the onions are translucent and the moisture has evaporated, add the Niter Kibbeh. Stir well and let the onions sauté in the spiced butter for another 10 minutes until they become very soft and fragrant.
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4
Add the minced garlic and grated ginger to the pot. Sauté for 2-3 minutes until the raw smell disappears.
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5
Stir in the turmeric powder and black pepper. The mixture should turn a vibrant, deep yellow. Cook for 2 minutes to toast the spices.
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6
Add the prepared chicken pieces to the pot. Stir to coat every piece of meat with the golden onion and spice mixture. Sauté for about 5 minutes to brown the chicken slightly.
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7
Pour in 1 cup of water or chicken stock. Bring to a gentle simmer, then reduce the heat to low. Cover the pot and cook for 30-40 minutes.
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8
Check the pot periodically. If the sauce becomes too thick or begins to stick, add a splash more water. The goal is a thick, gravy-like consistency.
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9
While the chicken is simmering, boil your eggs. Peel them and use a fork or knife to create small incisions/slits lengthwise around the egg so the sauce can penetrate the yolk.
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10
Once the chicken is tender and fully cooked, gently nestle the hard-boiled eggs into the sauce. Add the whole serrano chilies for aroma.
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11
Sprinkle the Mekelesha (finishing spice) over the top. Stir very gently to avoid breaking the eggs. Let it simmer uncovered for 5 more minutes.
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12
Taste and adjust the salt if necessary. Turn off the heat and let the stew rest for 10 minutes before serving; this allows the flavors to settle and the oils to rise to the top.
💡 Chef's Tips
The secret to an authentic Alicha is the onion prep; they must be minced so finely they virtually disappear into a jam-like sauce. If you cannot find Niter Kibbeh, make a quick version by simmering butter with a pinch of cardamom, fenugreek, and ginger. Do not skip the lemon juice soak for the chicken; it tenderizes the meat and provides a clean flavor profile. For a richer sauce, use bone-in chicken as the marrow adds depth to the stew during the long simmer. If you prefer a thicker sauce, remove the lid for the last 10 minutes of cooking to allow for reduction.
🍽️ Serving Suggestions
Serve traditionally on a large piece of Injera (Ethiopian sourdough flatbread) to soak up the golden sauce. Pair with Gomen (Ethiopian braised collard greens) for a beautiful color contrast on the plate. Accompany with a side of Ayib (Ethiopian fresh cheese) or Greek yogurt to balance the rich spices. A crisp, dry white wine like a Chenin Blanc or a light honey mead (Tej) complements the turmeric and ginger beautifully. Provide extra pieces of rolled Injera for guests to use as utensils.