Margarita's International Recipes


Doro Alicha

Mild Chicken Stew

Doro Alicha is the mild version of Doro Wat, it's basically chicken cooked in spiced butter and onions, but without the berbere spice mix. It's delicious and a good choice for those who can't take the heat of most Ethiopian dishes. Serve with injera bread.

Doro Alicha


  • 5 lbs. bone-in skinless chicken parts
  • 1 lime, quartered
  • 6 onions, chopped
  • 2 cups spiced butter
  • 1/2 cup wine
  • water
  • 1/4 tsp. black pepper
  • 1/4 tsp. garlic powder
  • 1/4 tsp. ground ginger
  • salt to taste
  • 4 hardboiled eggs (optional)


Wash the chicken parts and soak them in water with the lime quarters.

In a large pot, fry the onions without fat over medium heat until tender. Add butter and stir. Add about 1/2 cup of water and the wine. Add spices. Add the chicken. Cook for about 45'. Add more water if necessary, and cook until done, and until the sauce is reduced (though it'll have to cool down to solidify a little). Add four eggs and serve.

Adapted from a recipe in Daniel J. Mesfin's Exotic Ethiopian Cooking

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