A mixture of two classic Ethiopian dishes – Doro Wot and Alicha Wot with Chicken – makes for a unique and healthy meal.
This classic Ethiopian recipe comes with a twist. Alicha Wot with Chicken is a hearty yet light meal that can satisfy a family and can be served with nearly anything. For the vegetarian/vegan version of the dish, check out Traditional Ethiopian Alicha Wot by clicking here.
Traditional Ethiopian Alicha Wot (also written Alicha Wat) is a vegetarian soup with all kinds of good spices, hearty veggies, water and slow cooking. My wife’s family is from Gondar and their Alicha Wot isn’t so spicy (in the ridiculously “spicy” meaning “hot” Ethiopian sense) but it is full of flavor in every other sense. This recipe is a variation I worked up, meant to be full of protein yet hearty enough to be filling and light enough to eat on any day of the week, even in brutally hot Miami/Tel Aviv summer weather. It combines the “Doro Wot” style onions and chicken drumsticks that I adore, but without the brutally hot “Chaow” spice.
Alicha Wot with Chicken
Prep Time: 15 minutes
Cooks in: 40 minutes
Ready in: 1 hour
- 8-10 Chicken Drumsticks (Skin off)
- 2 yellow onions
- 4 cups water
- 1 tablespoon garlic (minced over powder preferred)
- 2 tablespoons turmeric (add for stronger taste)
- 1 tablespoon salt
- 1 tablespoon black pepper
- 1 tablespoon cardamom
- 2 Yellow Potatoes (Russet works as well)
- 1-2 Large Carrots
- Olive Oil (enough to cook onions)
- Cut up your carrots, potatoes, garlic, onions, de-skin your chicken (if necessary)
- In a medium-deep pot on the stove, coat with olive oil and bring to medium-low heat
- When heated, add chopped yellow onions and 1/4 cup water to the pot and stir often. You don’t want to brown your onions so keep heat low.
- When onions are translucent (5-10 minutes), add all your spices and stir well for another 5-10 minutes.
- Turn stove top to medium heat and add chicken to the pot. Cook each side for 2 minutes
- While your cooking your chicken, bring a second large pot 1/2 filled with water and add chopped potatoes. You’ll want to cook those for about 10 minutes, then add carrots for another 5 minutes
- If you time it right, once you finish cooking your chicken you can start scooping the potatoes and carrots into your main pot with the chicken
- Once all the potatoes and carrots have been scooped to the main pot, make sure there is just enough liquid to cover all your ingredients
- Cook and stir often for the next 10 minutes or so. Once your chicken is no longer pink on the inside your Alicha Wot with Chicken is ready to serve
- Scoop out the chicken, potatoes, carrots and onions, and however much liquid you desire into a medium-sized bowl and serve (1st picture in this article shows how it should be served in lieu of injera)
*Turmeric stains almost everything, so watch out when cooking this awesome dish!
This is perhaps one of my favorite dishes to make when I really need some protein and a big, healthy dinner. It can easily feed 4 and you can serve it with almost anything – obviously injera (Ethiopian sponge bread) is the first choice if you can get some, otherwise couscous, white rice or bread rolls can work in a pinch as well. I always save the extra sauce for cooking rice or couscous. It adds a brilliant flavor.
This classic Ethiopian recipe comes with a twist. Alicha Wot with Chicken is a hearty yet light meal that can satisfy a whole family.
Berbere Spice is a cornerstone flavor of Ethiopian cuisine. Israelis especially love its hot flavor and versatility in usage for all kinds of dishes.
The Traditional Ethiopian Alicha Wot is an African vegan delight. Eaten alone or with injera, couscous or rice, this veggie-filled dish does the trick.