Doro Alicha

አሰራር

Known by a few spellings — Doro Alicha, Doro Aliche, sometimes Doro Illcha, Alicha Doro, Alecha Doro — and sometimes just Alicha Wet or Alicha Wat — This dish is the gentler counterpart to Doro Wat — a slow-stewed Ethiopian chicken dish with turmeric, ginger, and mountains of caramelized onion rather than heat. Where Doro Wot brings fire, Doro Alicha brings warmth: deeply savory, golden, and fall-apart tender.

This version stays true to how it's made in Ethiopian homes with Alicha Kimem and Ird, finished with Matafecha for the depth that makes it complete.

Traditionally we add hard boiled eggs and serve it with Injera - but you can sub rice or serve it on it's own in a bowl.

December 15, 2020 Fetlework Tefferi

Doro Alicha (Chicken Stewed in Turmeric)

alicha kimem Chicken gluten free Ird Matafecha mild Niter kibbeh

Prep Time: 25 minutes

Cook Time: 55-65 minutes

Doro Alicha is a traditional Ethiopian chicken stew known for its mild, fragrant flavor—made with turmeric, ginger, niter kibbeh, and slow-cooked onions, and often served with eggs. It's hearty and healing.

Tools:

Knife
Cutting board
Stewpot

FEATURED PRODUCTS

ETHIOPIAN NITER KIBBEH

ALICHA KIMEM | ETHIOPIAN MILD SAVORY BLEND

IRD | WILD TURMERIC

MATAFECHA | SPICE BLEND

INGREDIENTS

3 lbs chicken leg and thigh meat (cubed boneless chicken optional)
1 whole fresh lemon
1 tsp salt
4 yellow onions, finely chopped
3 tablespoon of finely minced garlic
1 tablespoon finely chopped ginger
1/4 cup Niter Kibbeh
1/4 teaspoon Ethiopian Turmeric
(Ird)1 teaspoon
Alicha Kimem
1 teaspoon Matafecha
T'ej (honey wine) or 1/2 cup dry white wine
3 cups water
4 hard-boiled eggs

STEPS

Prep Chicken: Rub with salt and fresh lemon. Let sit for 15 minutes. Rinse and drain. Leave chicken on strainer to dry to form protective skin.
Prep Eggs: Boil 4 eggs for 8 minutes. Let them cool and then peel & pierce with fork - this will allow the flavor seep in.
In a heavy enamel or iron stewpot, cook the onions over moderate heat for about 5 minutes or until translucent by adding water as needed.
Once onions are translucent, add the Niter Kibbeh and ginger and continue to sauté for about 10 minutes.
Add the garlic, cook 5 minutes. Add water as needed to avoid burning.
Gently drop the chicken into the simmering sauce. Carefully stir chicken until coated on all sides (the sauce should cover the chicken) add water as needed. Reduce heat, cover, and simmer for 10 minutes.
Pour in honey wine (optional) or dry white wine, Alicha Kimem, Matafecha, and Turmeric, and bring to a boil. Cook briskly, uncovered, for about 15 minutes, stirring occasionally.
Lower heat continue to cook until chicken is cooked and sauce is thick, about 10 minutes
Add your hardboiled eggs and let cool for 15 minutes and serve. It's traditionally served with Injera, yogurt, sour cream, or Ayeb. You can also serve it with rice.

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