Entree: Ethiopia – Tigray – ኣልቻ ወጥ ➤ Alicha Wot (Mild Ethiopian stew of turmeric-seasoned vegetables and/or meat traditionally served with injera)
Serving Size: 4
Approximate Time
Prep
20 min
Cook
35 min
Total
55 min
Ingredients
- 1 lb (454 g) boneless skinless chicken thighs, about 3–4 thighs, cut into 1-inch (2.5 cm) pieces
- 3 tbsp (45 ml) niter kibbeh (Ethiopian spiced clarified butter) or ghee
- 2 large onions, finely chopped (about 10 oz / 280 g)
- 3 cloves (9 g) garlic, minced
- 1 tbsp (15 g) fresh ginger, grated
- 2 tsp (4 g) ground turmeric
- 1/2 tsp (1 g) ground cumin
- 1/4 tsp (0.5 g) ground cardamom (optional)
- 2 medium carrots, sliced (about 8 oz / 225 g)
- 2 medium potatoes, diced (about 10 oz / 280 g)
- 1 cup (200 g) split yellow peas or green peas (if using split peas, rinse)
- 3 cups (720 ml) low-sodium chicken stock or water
- 1 tsp (5 g) salt, or to taste
- 1 tbsp (15 ml) lemon juice, or to taste
- 2 tbsp (30 ml) chopped fresh cilantro or parsley for garnish (optional)
- Injera or rice, for serving (as needed)
Instructions
1. Heat niter kibbeh in a large pot over medium heat until shimmering. Add chopped onions and cook gently, stirring often, until soft and translucent, about 10–15 minutes; do not brown.
2. Add minced garlic and grated ginger and cook 1–2 minutes until fragrant.
3. Stir in turmeric, cumin, and cardamom (if using) and cook 1 minute to bloom the spices.
4. Add the chicken pieces and stir to coat with the spiced onion mixture; cook 3–4 minutes until the chicken is lightly seared.
5. Add carrots, potatoes, and split yellow peas (if using), then pour in chicken stock or water. Bring to a simmer, reduce heat to low, cover, and cook gently until vegetables and chicken are tender and peas are cooked through, about 25–35 minutes.
6. Season with salt and lemon juice, adjusting to balance the mild turmeric flavors. If the stew is too thick, add a splash of stock or water and simmer 2–3 minutes more.
7. Garnish with chopped cilantro or parsley if desired and serve hot with injera or rice.
