My Ethiopian Cooking: Chicken Mild Stew (Doro Alicha)
Ingredients:
4 small size chicken drumsticks
4 small chicken thighs
4 small chicken breasts
6 cup red onion or shallots (thinly chopped)
1 cup purified butter (Nitir Kebe) **
4 cloves garlic peeled and minced
1 teaspoon garlic powder
¼ teaspoon bishop weed powder *
½ teaspoon turmeric or curry *
1 tablespoon fresh ginger juice
¼ teaspoon ginger powder
¼ cup white wine (if preferred)
½ teaspoon false cardamom *
¼ teaspoon white pepper powder
6 cup boiled water (or more)
2 limes or lemons
6 medium or small eggs
Preparation:
1st Step: Clean the chicken by removing the skin and fat; trim the end bones; wash the chicken pieces three times in cold water with sliced lemons/limes; soak in fresh cold water with fresh pieces of limes/lemons and a pinch of salt( 10 minutes);
2nd Step: Meanwhile, in medium pot cook slowly the onion with two cups of water by stirring continuously until it is very soft and golden. You may add more water if needed. (15-20 minutes);
3rd Step: Remove lime/lemon and rinse the chicken pieces with fresh water and pat dry, make 2 one inch slits very lightly on each piece;
4th Step: In a non-stick baking pan put the cleaned chicken pieces side by side; sprinkle garlic powder, cover and bake them for 10 minutes at 375 degree; strain the chicken immediately and discard the water;
5th Step: In the cooked onion, add one cup of water, butter, garlic, ginger juice, bishop weeds, wine and turmeric. Cook for 5 minutes. Add the chicken pieces. Stir for five minutes. Add three cups of water (or more). Cover and cook it for 20 minutes;
6th Step: Meanwhile, boil six eggs for 15 minutes; Remove the shell;
7th Step: Add to chicken stew white pepper, false cardamom, salt to taste. Cook it 5 minutes;
8th Step: Add the hard-boiled eggs to the chicken stew. Remove the stew from heat. Serve it hot with Injera, rice, bread or as desired.
* You will find these spices in Ethiopian or Indian shops/groceries
** Please click here to see how to prepare Purified Butter (Nitir Kebe)
Ingredients:
4 small size chicken drumsticks
4 small chicken thighs
4 small chicken breasts
6 cup red onion or shallots (thinly chopped)
1 cup purified butter (Nitir Kebe) **
4 cloves garlic peeled and minced
1 teaspoon garlic powder
¼ teaspoon bishop weed powder *
½ teaspoon turmeric or curry *
1 tablespoon fresh ginger juice
¼ teaspoon ginger powder
¼ cup white wine (if preferred)
½ teaspoon false cardamom *
¼ teaspoon white pepper powder
6 cup boiled water (or more)
2 limes or lemons
6 medium or small eggs
Preparation:
1st Step: Clean the chicken by removing the skin and fat; trim the end bones; wash the chicken pieces three times in cold water with sliced lemons/limes; soak in fresh cold water with fresh pieces of limes/lemons and a pinch of salt( 10 minutes);
2nd Step: Meanwhile, in medium pot cook slowly the onion with two cups of water by stirring continuously until it is very soft and golden. You may add more water if needed. (15-20 minutes);
3rd Step: Remove lime/lemon and rinse the chicken pieces with fresh water and pat dry, make 2 one inch slits very lightly on each piece;
4th Step: In a non-stick baking pan put the cleaned chicken pieces side by side; sprinkle garlic powder, cover and bake them for 10 minutes at 375 degree; strain the chicken immediately and discard the water;
5th Step: In the cooked onion, add one cup of water, butter, garlic, ginger juice, bishop weeds, wine and turmeric. Cook for 5 minutes. Add the chicken pieces. Stir for five minutes. Add three cups of water (or more). Cover and cook it for 20 minutes;
6th Step: Meanwhile, boil six eggs for 15 minutes; Remove the shell;
7th Step: Add to chicken stew white pepper, false cardamom, salt to taste. Cook it 5 minutes;
8th Step: Add the hard-boiled eggs to the chicken stew. Remove the stew from heat. Serve it hot with Injera, rice, bread or as desired.
* You will find these spices in Ethiopian or Indian shops/groceries
** Please click here to see how to prepare Purified Butter (Nitir Kebe)
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