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EthiopianAuthentic Cuisine

Chicken Drumstick Alicha

Serves 4 to 6 Entree chicken, Poultry

Chicken Drumstick Alicha

Chicken Drumstick Alicha is a staple of Ethiopian home cooking, where its subtle, warming aroma invites family members to gather at the table. This dish is a part of the everyday repertoire, offering a comforting and mild alternative to the bolder, spicier stews. Its simplicity is its strength, allowing each ingredient to shine and be appreciated in its own right.

This Alicha delivers a gentle balance of turmeric and ginger, with the green chili adding a whisper of heat. The chicken drumsticks become tender in a fragrant niter kibbeh and onion base, creating a satisfying, hearty texture. Serve it with injera to soak up the flavorful broth, completing the dish with a traditional touch.

Ingredients

  • 1 kg (2 1/4 lb)chicken drumsticks — skin removed
  • 1 tspground turmeric
  • 1green chili — slit
  • 2red onions — very finely chopped
  • 4 clovesgarlic — minced
  • 1 tbspfresh ginger — minced
  • 3 tbspniter kibbeh
  • 4eggs — hard-boiled and peeled
  • 1 cupchicken broth
  • 1 tspfine salt
  • as neededinjera — for serving

Method

  1. Peel and finely chop the 2 red onions. Mince the 4 cloves of garlic and 1 tablespoon of fresh ginger. Slice the green chili into thin rounds, removing seeds if you prefer less heat. Set these aside as they will be added in stages to build flavor.
  2. Place a large, dry pot over medium heat. Add the chopped onions and cook them slowly, stirring frequently, until they soften and turn translucent. This should take about 10 minutes, and the onions should release their moisture and become slightly golden.
  3. Add 3 tablespoons of niter kibbeh to the softened onions. Stir well, allowing the niter kibbeh to melt and coat the onions, creating a rich, aromatic base.
  4. Stir in 1 teaspoon of ground turmeric, the minced garlic, and ginger. Cook for another 2-3 minutes until the mixture becomes fragrant, releasing the warm, earthy scent of the turmeric.
  5. Add the 1 kg (2 1/4 lb) chicken drumsticks to the pot. Turn the drumsticks in the onion and spice mixture, ensuring they are well coated. Cook for about 5 minutes until the chicken starts to brown slightly on the outside.
  6. Pour in 1 cup of chicken broth and add the sliced green chili. Stir to combine, then bring the mixture to a gentle simmer. Cover the pot and let it cook for 30-40 minutes, or until the chicken is tender and the sauce has thickened slightly. The chicken should be cooked through, with the meat pulling away from the bone easily.
  7. While the chicken is simmering, boil 4 eggs in a separate pot until hard-boiled. Once cooked, peel and set them aside.
  8. Taste the sauce and adjust with 1 teaspoon of fine salt, or to your preference. Add the peeled hard-boiled eggs to the pot, allowing them to warm through in the sauce for about 5 minutes.
  9. Serve the Chicken Drumstick Alicha hot, accompanied by fresh injera. The dish should have a rich, golden sauce with tender drumsticks and eggs, inviting everyone to enjoy its comforting flavors.
Cover of Authentic Ethiopian Cuisine
From the cookbook

Authentic Ethiopian Cuisine

This recipe is from Authentic Ethiopian Cuisine by Yassine Sbiti — the Ethiopian volume in the ComidaTime International Cuisines series.

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