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.
- Makes4 servings
- Cook Time1 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.
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.
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