Doro Alicha (Ethiopia)
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This is a mild Ethiopian chicken dish. As with other Ethiopian dishes, it uses a lot of butter, but it's great for special occasions. I like to cook 2 or 3 different Ethiopian dishes, and them serve them on a big tray with white rice, a simple salad, and plain yogurt. Use Injera to scoop up the food from the common plate.
INGREDIENTS
6 onions, coarsely chopped
1 chicken, cut into parts, without skin
2 cups Niter Kebbeh, clarified, spiced butter
1/4 teaspoon each of black pepper, garlic powder, and ground ginger
1/2 cup white wine
Salt, to taste
About 4 cups of water
4 hard-cooked eggs, optional
1 lime, quarteredWash the chicken parts and soak in water with the lime for 30 minutes.
In a large pot, fry the onions without fat until tender. Add butter and stir. Add about 1/2 cup of water and the wine. Add spices; stir. Add chicken. Cook for about 45 minutes, adding more water if necessary, and cook until done, and the sauce is reduced.
Serve with the hard-boiled eggs, if desired.
NOTE - You can make this dish into a delicious and spicy Doro Wat, Chicken Stew, by adding up to 1 cup of Berebere.