‘Doro Alicha’, Ethiopian Poultry Food

Mildly seasoned chicken served in lightly sautéed onion sauce

Ingredients:

• 4 yellow onions, finely chopped
• 1/4 olive oil
• 1/4 cup niter kibbeh
• 3 tablespoons of finely minced garlic
• 1 tablespoon finely chopped ginger root
• 1/2 cup dry white wine or honey wine
• 3 cups water
• 4 hard-boiled eggs
• 6 drumsticks and 6 thighs of bone-in chicken meat
• 1/4 teaspoon Turmeric (or light amber color)
• 1 freshly ground black pepper
• 1 teaspoon ground cardamom

Steps:

1. Cook eggs and pierce with a fork to allow the flavor to seep in.
2. 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.
3. Add the garlic. Do not let brown or burn.
4. Add the ginger; continue to saute for 5 more minutes, adding water as needed.
5. Stir in the niter kibbeh and stir for another 5 minutes until well blended.
6. Pour in honey wine (optional) or dry white wine, bring to a boil.
7. Cook briskly, uncovered, for about 5 minutes stirring occasionally.
8. 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.
9. Reduce heat, cover, and simmer for 10 minutes.
10. Let cool for 15 minutes and serve with ‘Injera’ and yogurt or Ayeb (soft cheese).