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Turmeric-Braised Chicken with Onion and Ginger

Turmeric-Braised Chicken with Onion and Ginger

We douse chicken in a rich, aromatic braise for our version of Ethiopian doro alicha—and it comes together in one skillet, in under an hour.

By Calvin CoxJanuary 12, 2022

  • Makes
    4 servings
  • Cook Time
    1 hour

This aromatic braise with a warm yellow hue is our version of Ethiopian doro alicha, the milder cousin of better-known, more intensely spiced doro wat. Turmeric, onion, ginger and garlic supply the flavor foundation. The dried herbs and spices are meant to stay in the background; we add them to mimic the complexity of niter kibbeh, a spice-infused butter ubiquitous in Ethiopian cooking. Serve with injera, a spongy, slightly sour Ethiopian flatbread, if you can get some. Otherwise, rice, or even naan, is a good accompaniment.

Tip

Don’t forget to cover the pan and reduce the heat while simmering the chicken. The amount of liquid in the skillet is relatively scant (this is intentional, to keep the flavors concentrated); covering and gentle simmering will prevent it from evaporating.

Ingredients
  • 3

    tablespoons ghee or neutral oil

  • 1

    large yellow onion, finely chopped

  • Kosher salt and ground black pepper

  • 1 ½

    tablespoons finely grated fresh ginger

  • 4

    medium garlic cloves, minced

  • 1

    teaspoon ground turmeric

  • ½

    teaspoon dried mexican oregano or ¼ teaspoon each dried oregano and dried thyme

  • ¼

    teaspoon ground cinnamon

  • ¼

    teaspoon ground cardamom

  • 1

    cup dry white wine

  • 2

    pounds bone-in, skin-on chicken thighs and/or drumsticks, skin removed and discarded

Step 1

In a 12-inch skillet over medium-high, heat the ghee until shimmering. Add the onion and ½ teaspoon salt; cook, stirring occasionally, until lightly browned and fully softened, 10 to 12 minutes; reduce the heat if the onion browns too quickly.

Step 2

Stir in the ginger, garlic, turmeric, oregano, cinnamon, cardamom and ½ teaspoon pepper. Cook, stirring, until fragrant, 1 to 2 minutes.

Add the wine and cook over medium-high, scraping up any browned bits, until the liquid has evaporated, 4 to 5 minutes.

Step 3

Add ¾ cup water and the chicken, turning to coat. Bring to a simmer, then cover, reduce to medium-low and simmer, occasionally stirring and turning the chicken, until a skewer inserted into the largest piece meets no resistance, 18 to 20 minutes.

Step 4

Uncover, increase to medium-high and cook, stirring often, until the cooking liquid has thickened enough that a wooden spoon drawn through the sauce leaves a trail, 5 to 8 minutes. Taste and season with salt and pepper.