Home Cook Together. Celebrate Life.

EthiopianAuthentic Cuisine

Mild Chicken Alicha

Serves 4 to 6 Entree chicken, Poultry

Mild Chicken Alicha

Mild Chicken Alicha is a comforting staple in the everyday culinary landscape of Ethiopian homes, especially beloved on children's tables. Its aroma is a familiar call to gather, filling the room with the promise of a satisfying meal. This particular recipe embraces the straightforward and generous flavors that define familial cooking.

The taste is a gentle blend of warmth and subtle spice, where turmeric and green chili play harmoniously against the richness of niter kibbeh and the depth of red onions. The dish feels both soothing and vibrant, a balance that makes it a staple at any meal. Serve it traditionally atop injera, letting the soft, tangy bread soak up the flavorful broth.

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 2 red onions. Mince 4 cloves of garlic and 1 tablespoon of fresh ginger. Slice 1 green chili into thin rings, removing seeds if you prefer less heat. Set these aside as they will be added in stages to build the flavor of the 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 onions should release their moisture and become soft and translucent without browning, which takes about 10 minutes. This dry cooking helps concentrate their sweetness.
  3. Add 3 tablespoons of niter kibbeh to the softened onions. Stir until the kibbeh melts and coats the onions, creating a rich, golden base. This step enhances the flavor and aroma, forming the foundation of the dish.
  4. Stir in 1 teaspoon of ground turmeric, followed by the minced garlic and ginger. Cook for about 2-3 minutes until the mixture becomes fragrant and the spices have bloomed, releasing their essential oils.
  5. Add 1 kg (2 1/4 lb) bone-in chicken legs to the pot. Stir to coat the chicken in the onion and spice mixture. Allow the chicken to brown slightly on all sides, which should take about 5-7 minutes. This step locks in the flavors and begins the cooking process for the chicken.
  6. Pour in 1 cup of chicken broth and add 1 teaspoon of fine salt. Bring the mixture to a gentle simmer, then cover the pot and reduce the heat to low. Let it cook for about 30-40 minutes, or until the chicken is tender and the sauce has thickened slightly. The chicken should be cooked through, with the meat easily pulling away from the bone.
  7. In a separate pot, hard-boil 4 eggs. Once cooked, peel and add them to the pot with the chicken during the last 10 minutes of cooking. This allows the eggs to absorb some of the flavors from the sauce.
  8. Taste the sauce and adjust the seasoning if necessary. Serve the Mild Chicken Alicha with fresh injera, allowing everyone to scoop up the rich, flavorful sauce and tender chicken. The dish should be aromatic, with a balance of spices and a comforting, mild heat.
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.

Buy the cookbook on Amazon Explore Ethiopian cuisine