Rich Ethiopian Doro Alicha with Mild Turmeric Sauce
Doro Alicha is a delicate Ethiopian chicken stew characterized by its harmonious blend of spices and a gentle turmeric sauce, best enjoyed with injera or rice.
Preparation
Get these tasks done before you start cooking.
Marinating the Chicken
- 1
Combine ingredients
Combine chicken pieces, lemon juice, and salt in a bowl.
- 2
Coat chicken
Mix well to coat all the chicken pieces evenly.
- 3
Refrigerate
Cover and refrigerate for at least 2 hours or overnight for best results.
Preparing the Turmeric Sauce
- 1
Heat oil
Heat olive oil in a large pot over medium heat.
- 2
Sauté aromatics
Add onions, garlic, and ginger; sauté until onions are translucent.
- 3
Add spices
Stir in turmeric and ground coriander, cooking for another minute.
Tip: Stir the spices gently to avoid burning. Pro Tip: Add a dash of water if the spice mix starts sticking.
How to Make Rich Ethiopian Doro Alicha with Mild Turmeric Sauce
Total time: 4 h · Yields 6 servings
- 1
Simmer the Stew
Add chicken pieces to the pot, followed by chicken broth. Simmer for 30 minutes.
- 2
Add Vegetables
Add potatoes, carrots, and green chilies; continue cooking for another 30 minutes.
- 3
Finalize the Dish
Gently add hard-boiled eggs, season with salt and pepper, simmer for an additional 15 minutes.
Chef's Tips
Further reading
Frequently asked questions
How long can I store leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Can I use chicken breasts instead of a whole chicken?
Yes, you can substitute chicken breasts; adjust cooking time to ensure they remain tender.
Is there a vegetarian version?
You can replace chicken with firm tofu and adjust the seasoning accordingly.
How can I make this ahead?
You can prepare the stew a day ahead and reheat it just before serving; flavors will deepen overnight.
Can I adjust the spice level?
Yes, you can omit the green chilies or reduce the quantity for a milder stew.
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