Dinner · 60 min · ethiopian

Alicha Wat

This is the kind of Ethiopian dinner you’ll make on repeat — chicken thighs and yellow onions, 60 minutes, big payoff.

✓ USDA-verified nutrition data

Ingredients

• 3 lb Chicken thighs
• 3 Yellow onions
• 1/3 cup Niter kibbeh
• 5 cloves Garlic
• 1 tbsp Ginger
• 1 tbsp Turmeric
• 1 tsp Cardamom
• 2 cups Chicken stock
• 2 tbsp Lemon juice
• 1 Jalapeño

Steps

1. Dry-cook the minced onions 12 minutes until soft and sweetly golden. Alicha means mild — the flavor comes from aromatics, not heat.
2. Add the niter kibbeh, garlic, ginger, turmeric, and cardamom; cook 3 minutes until golden and fragrant.
3. Add the chicken, turning to coat, and sear 8 minutes. Pour in the stock and add the whole jalapeño for gentle warmth.
4. Cover and simmer 35 minutes until the chicken is tender and the sauce has thickened to a silky gold.
5. Remove the jalapeño, stir in the lemon juice, and serve on injera. The mild counterpart to doro wat's fire.

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