Doro Alicha (Mild Ethiopian Chicken Stew)

Name: Doro Alicha (Mild Ethiopian Chicken Stew)
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 6 servings
Cuisine: Ethiopia
Ingredients: 6 chicken thighs and drumsticks, skin removed; 3 large onions, finely chopped; 1/4 cup niter kibbeh (spiced clarified butter) or butter; 1 tbsp grated fresh ginger; 4 cloves garlic, minced; 1 tbsp ground turmeric; 1 tsp ground cardamom; 1 cup chicken stock; 4 hard-boiled eggs, peeled; Salt to taste

6 servings20 min prep60 min cookMedium Ethiopia

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The Story Behind It

The Tale of Doro Alicha (Mild Ethiopian Chicken Stew)

Story updated September 17, 2026

Doro alicha is the mild, turmeric-gold cousin of Ethiopia's famous berbere-based doro wat—"alicha" means without chili in Amharic. It's often made for children, guests unused to heat, or simply as a change of pace from fierier fare, showing that not every Ethiopian stew relies on chili. Eaten scooped up with injera, like nearly all Ethiopian dishes.

Ingredients

Scale:· 6 servings

6 chicken thighs and drumsticks, skin removed
3 large onions, finely chopped
1/4 cup niter kibbeh (spiced clarified butter) or butter
1 tbsp grated fresh ginger
4 cloves garlic, minced
1 tbsp ground turmeric
1 tsp ground cardamom
1 cup chicken stock
4 hard-boiled eggs, peeled
Salt to taste

Instructions

1Sauté the chopped onions in niter kibbeh over medium heat until soft and translucent, about 10 minutes.
2Stir in ginger and garlic and cook 2-3 minutes until fragrant.
3Add turmeric and cardamom and toast in the fat for 1 minute.
4Pour in chicken stock and bring to a gentle simmer.
5Add chicken pieces, cover, and simmer 35-40 minutes until tender.
6Nestle in the hard-boiled eggs and simmer 10 more minutes.
7Season with salt and serve warm with injera.

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