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Turmeric-Braised Chicken with Onion and Ginger
This aromatic braise with a warm yellow hue is our version of Ethiopian doro alicha, the milder cousin of better-known, more intensely spiced doro wat. Turmeric, onion, ginger and garlic supply the flavor foundation. The dried herbs and spices are meant to stay in the background; we add them to mimic the complexity of niter kibbeh, a spice-infused butter ubiquitous in Ethiopian cooking. Serve with injera, a spongy, slightly sour Ethiopian flatbread, if you can get some. Otherwise, rice, or even naan, is a good accompaniment.
4
Servings
Tip
Don’t forget to cover the pan and reduce the heat while simmering the chicken. The amount of liquid in the skillet is relatively scant (this is intentional, to keep the flavors concentrated); covering and gentle simmering will prevent it from evaporating.
1 hour
Ingredients
-
3
tablespoons ghee or neutral oil
-
1
large yellow onion, finely chopped
Directions
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01In a 12-inch skillet over medium-high, heat the ghee until shimmering. Add the onion and ½ teaspoon salt; cook, stirring occasionally, until lightly browned and fully softened, 10 to 12 minutes; reduce the heat if the onion browns too quickly.
