Entree: Ethiopia – Harar – አልጫ ➤ Alicha (Mild Ethiopian stew of vegetables and/or meat flavored with turmeric and spiced butter)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 35 min

Total 50 min

Ingredients

- 3 tbsp (45 ml) niter kibbeh or unsalted butter
- 2 tbsp (30 ml) neutral oil (vegetable or canola)
- 1 large onion, finely chopped (about 8 oz / 225 g)
- 4 garlic cloves, minced
- 1 tbsp (15 g) fresh ginger, grated
- 1 tbsp (15 g) ground turmeric
- 1 tsp (5 g) ground coriander
- 1/2 tsp (2.5 g) ground cardamom
- 4 boneless skinless chicken thighs, approx. 1 lb (454 g) total, cut into 1 in (2.5 cm) pieces
- 2 medium potatoes, peeled and cut into 1 in (2.5 cm) cubes, about 12 oz (340 g)
- 2 medium carrots, sliced into 1/2 in (1 cm) rounds, about 8 oz (225 g)
- 2 cups (150 g) cabbage, coarsely chopped
- 1 cup (125 g) green beans, trimmed and cut in half
- 1 can (15 oz / 425 g) chickpeas, drained and rinsed
- 2 cups (480 ml) low-sodium chicken broth or water
- 1 tbsp (15 ml) lemon juice
- Salt to taste
- Fresh cilantro or parsley for garnish (optional)

Instructions

1. Heat the niter kibbeh (or butter) and oil in a large heavy pot over medium heat until shimmering.
2. Add the chopped onion and cook, stirring often, until soft and translucent, about 8–10 minutes.
3. Stir in the garlic and ginger and cook 1 minute until fragrant. Add turmeric, coriander, and cardamom and toast briefly, about 30 seconds, to bloom the spices.
4. Add the chicken pieces and brown lightly on all sides, about 4–5 minutes.
5. Add the potatoes, carrots, cabbage, green beans, and chickpeas, stirring to coat with the spiced butter and onions.
6. Pour in the chicken broth (or water) so it comes about halfway up the vegetables and chicken. Bring to a simmer, then reduce heat to low and cover.
7. Simmer gently until the vegetables are tender and the chicken is cooked through, about 25–30 minutes. Stir occasionally and add a splash more water if it reduces too quickly.
8. Stir in the lemon juice and season with salt to taste. Adjust turmeric or spices if desired for color and flavor.
9. Remove from heat, garnish with chopped cilantro or parsley if using, and serve hot with injera or steamed rice.