Ethiopian Doro Alicha with Mild Cumin Sauce
A gentle and aromatic chicken stew with rich, subtle flavors
Doro Alicha is a mild, yet flavorful chicken stew hailing from Ethiopian cuisine, characterized by a soothing blend of spices and a deliciously fragrant sauce.
- 1 h 45 min
- 4
- Intermediate
Ingredients
For the Chicken Marinade
For the Stew Base
For the Sauce
For the Accompaniments
Preparation
Marinating the Chicken
Rinse and Dry the Chicken
Rinse the chicken legs and pat dry.
Combine Marinade Ingredients
In a bowl, combine lemon juice, salt, and turmeric.
Marinate the Chicken
Rub the mixture over the chicken. Cover and refrigerate for at least 1 hour, preferably overnight.
Marinating overnight enhances the flavors significantly.
Preparing the Stew Base
Heat Oil and Sauté Onions
Heat the oil in a large pot over medium heat. Add the onions and sauté for 10-12 minutes until deeply caramelized.
Do not rush the caramelization of onions; it's key to the flavor.
Stir in Garlic and Ginger
Stir in garlic and ginger, cooking for an additional 2 minutes.
Cooking Process
Browning the Chicken
Sear the marinated chicken in the pot until lightly browned on all sides.
Building the Stew
Add cumin seeds, ground coriander, and chicken stock to the pot. Stir to combine.
Simmering
Cover the pot and simmer gently for 45-60 minutes, occasionally stirring.
Plating & Serving
Ethiopian Doro Alicha with Mild Cumin Sauce
Ethiopian Doro Alicha with Mild Cumin Sauce
Plating & Serving
Arrange the chicken and hard-boiled eggs over a generous serving of Injera or rice, ladling the fragrant sauce over the top.