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EthiopianAuthentic Cuisine

Doro Alicha

Serves 4 to 6 Entree chicken, Poultry

Doro Alicha

Doro Alicha is a comforting staple of Ethiopian homes, often gracing the table during regular family meals. Its mild, yet inviting aroma is a signal that dinner is ready, drawing everyone in with the promise of familiar flavors. Unlike its spicier cousin, Doro Wat, this dish showcases the gentle warmth of turmeric and the subtle heat of green chili, making it approachable even for those unaccustomed to fiery dishes.

As you savor Doro Alicha, expect tender chicken infused with niter kibbeh's buttery richness and the aromatic blend of garlic and ginger. The added eggs absorb the flavorful broth, offering a creamy contrast. Serve it over injera, the traditional Ethiopian flatbread, which soaks up the delicious sauce, completing this beloved family dish.

Ingredients

  • 1 kg (2 1/4 lb)bone-in chicken legs — 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. Start by peeling and finely chopping the 2 red onions. Mince the 4 cloves of garlic and 1 tablespoon of fresh ginger. Slice the green chili lengthwise, removing seeds if you prefer less heat. Set these aside as they will form the aromatic base of your dish.
  2. Place a large, heavy-bottomed pot over medium heat. Add the chopped onions to the dry pot and cook them slowly, stirring frequently. The goal is to soften the onions without browning them, which should take about 10 minutes. Once the onions are soft and translucent, add 3 tablespoons of niter kibbeh, allowing it to melt and coat the onions, creating a golden base.
  3. Stir in 1 teaspoon of ground turmeric, along with the minced garlic and ginger. Cook this mixture for about 2 minutes, stirring constantly, until the spices become fragrant and the garlic and ginger are well incorporated into the onions. This blooming process enhances the flavors of the spices.
  4. Add the 1 kg (2 1/4 lb) bone-in chicken legs to the pot, turning them to coat with the onion and spice mixture. Cook the chicken for about 5 minutes, allowing it to brown slightly and absorb the flavors. This step helps to develop a deeper flavor in the final dish.
  5. Pour in 1 cup of chicken broth and add the sliced green chili. Stir to combine, ensuring the chicken is mostly submerged in the liquid. Bring the mixture to a gentle simmer, then cover the pot and reduce the heat to low. Let it cook for about 30 minutes, or until the chicken is tender and the sauce has reduced to a thick, flavorful consistency.
  6. While the chicken is simmering, hard-boil the 4 eggs in a separate pot. Once cooked, peel and set them aside. When the chicken is done, add the peeled eggs to the pot, allowing them to warm through and absorb some of the sauce flavors.
  7. Taste the sauce and adjust with 1 teaspoon of fine salt, or to your preference. The sauce should be rich and well-seasoned, with a balance of mild spice and savory depth. Serve the Doro Alicha hot, accompanied by fresh injera, allowing everyone to enjoy the comforting flavors of this traditional Ethiopian dish.
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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