Entree: Ethiopia – Sidama – አሊቻ ወጥ ➤ Alicha Wat (Mild Ethiopian turmeric-scented stew of chicken and vegetables served with injera)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 53 min

Total 1 hr 15 min

Ingredients

- 2 lb (900 g) bone-in chicken pieces (about 6 pieces, trimmed of excess fat)
- 3 tbsp (45 ml) niter kibbeh (Ethiopian spiced clarified butter) or unsalted butter
- 2 large onions, thinly sliced (about 10 oz / 280 g)
- 4 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, minced
- 2 tsp (10 ml) ground turmeric
- 1 tsp (5 ml) ground fenugreek (optional)
- 1/2 tsp (2.5 ml) ground cardamom
- 1 cup (240 ml) low-sodium chicken stock or water
- 2 medium potatoes, peeled and cut into 1-inch pieces (about 1 lb / 450 g)
- 2 medium carrots, sliced (about 6 oz / 170 g)
- 1 cup (125 g) green beans, trimmed and cut into 1-inch pieces
- 1 tsp (5 ml) salt, or to taste
- 1/2 tsp (2.5 ml) freshly ground black pepper
- 1 tbsp (15 ml) lemon juice
- 1/4 cup (15 g) chopped fresh cilantro or parsley for garnish
- Injera, for serving (4 pieces) or cooked rice if injera is unavailable

Instructions

1. Prepare the base: heat the niter kibbeh in a large heavy-bottomed pot over medium heat. Add the sliced onions and cook slowly, stirring often, until deeply softened and beginning to caramelize, about 15–20 minutes. This step builds the stew's gentle sweetness.
2. Add aromatics: stir in the minced garlic and ginger and cook 1–2 minutes until fragrant. Add turmeric, fenugreek (if using), and cardamom and cook, stirring, for 30 seconds to bloom the spices.
3. Brown the chicken: increase heat to medium-high, add the chicken pieces and brown briefly on all sides, about 3–4 minutes, turning to coat with the spiced onion mixture.
4. Simmer the stew: pour in the chicken stock, bring to a gentle simmer, reduce heat to low, cover, and simmer 20 minutes.
5. Add vegetables and finish cooking: add the potatoes and carrots, cover, and simmer 15 minutes more. Add green beans and continue cooking until chicken is tender and vegetables are cooked through, about 8–10 minutes more. If the sauce reduces too much, add a splash more stock or water.
6. Season and serve: stir in lemon juice, adjust salt and pepper to taste, and sprinkle with chopped cilantro. Serve hot with injera or rice, tearing pieces of injera to scoop up the stew.