From the Kitchen: Ethiopian Doro Alicha

A Hearty Fall Stew with a Taste of Ethiopia!

I woke up this morning to a nippy fall morning here in Southern Illinois, and a warm, hearty stew sounded perfect for the day!

I had been exploring some more unusual international dishes lately and came across an Ethiopian dish called Doro Alicha. I thought, "YES! This is perfect for a day like today!"

Now, I'll admit something. When I first started looking into Ethiopian cooking, I was a little concerned about the heat. I enjoy flavorful food, but I have absolutely no desire to set my mouth on fire!

Fortunately, Doro Alicha is a mild Ethiopian chicken stew that gets its beautiful golden color from turmeric and its wonderful flavor from ginger, garlic, onions, and aromatic spices. No fiery peppers required!

And here's another reason I was excited about this one: It's relatively low in carbohydrates and incredibly easy to prepare!

Of course, you know me. I can't leave a good recipe entirely alone!

Traditional Doro Alicha features chicken simmered in a richly seasoned onion sauce, often with hard-boiled eggs. I decided to make my own version by adding a full pound of baby carrots and an entire 16-ounce package of mushrooms.

Mushrooms aren't traditionally part of this Ethiopian dish, but I love mushrooms, and I thought they'd be wonderful with the chicken and golden sauce. If you'd prefer something closer to the traditional preparation, simply leave them out.

I also sautéed my onions and mushrooms together to save time. Why add another step when you don't have to?

And because I wanted a hearty stew rather than a thinner broth, I finished the sauce with a little cornstarch slurry.

The result? OH, MY GOODNESS!

This was SO, SO GOOD!

The chicken was tender, the carrots added just a touch of natural sweetness, and the mushrooms were delicious in that beautifully seasoned golden gravy. The hard-boiled eggs made the dish even more satisfying.

It was warm, comforting, full of flavor, and exactly what I wanted on a chilly fall morning.

Ethiopia has officially earned a place in my international cooking adventures!

And, if you're looking for something a little different that doesn't require complicated techniques or a kitchen full of dirty dishes, I think you'll enjoy this one.

🇪🇹 Ethiopian-Inspired Doro Alicha with Mushrooms, Baby Carrots & Eggs

A mild, hearty, lower-carb chicken stew prepared in one Dutch oven.

Prep Time: 15–20 minutes
Cook Time: 50–60 minutes
Total Time: Approximately 65–80 minutes
Servings: 5–6

Ingredients

Chicken

• 2½ lbs boneless, skinless chicken thighs, cut into large pieces (I just cut the thighs in half)

• 1 tsp salt

• ½ tsp black pepper

• 1 Tbsp fresh lemon juice

Vegetables and Aromatics

• 2 large onions, finely diced

• 16 oz fresh white button mushrooms, sliced or quartered

• 1 lb whole baby carrots

• 2 tsp garlic paste (or 4 cloves fresh garlic, minced)

• 1 Tbsp ginger paste (or 1 Tbsp freshly grated ginger)

• 2 Tbsp salted butter

• 1 Tbsp olive oil

Spice Blend

• 2 tsp ground turmeric

• 1 tsp ground coriander

• ½ tsp ground cumin

• ¼ tsp ground cardamom

• ¼ tsp ground cinnamon

• ½ tsp salt, plus more to taste

Stew and Finishing Ingredients

• 1 cup chicken broth, plus additional if needed

• 6 hard-boiled eggs, peeled

• 1 Tbsp fresh lemon juice

• 1 Tbsp cornstarch

• 1 Tbsp cold water

Instructions

1. Season the chicken.

Place the chicken thighs in a large bowl. Add 1 teaspoon salt, black pepper, and 1 tablespoon lemon juice. Toss to coat and set aside.

2. Cook the onions and mushrooms.

In a large Dutch oven over medium heat, combine the diced onions, mushrooms, butter, and olive oil.

Cook approximately 15–20 minutes, stirring occasionally, until the onions have softened and the mushrooms have released much of their moisture.

Continue cooking until the excess mushroom liquid has reduced.

3. Add the garlic and ginger.

Stir in the garlic paste and ginger paste. Cook for approximately 1 minute, stirring frequently.

4. Add the spices.

Sprinkle in the turmeric, coriander, cumin, cardamom, cinnamon, and remaining ½ teaspoon salt.

Stir for 30–60 seconds, allowing the spices to become fragrant and coat the onion and mushroom mixture.

5. Add the chicken, carrots, and broth.

Add the seasoned chicken thighs and whole baby carrots.

Pour in 1 cup chicken broth and stir to combine, coating the chicken with the golden spice mixture.

Bring to a gentle simmer.

6. Simmer until tender.

Cover the Dutch oven, reduce the heat to low, and simmer approximately 25–35 minutes, stirring occasionally.

Cook until the carrots are tender and the chicken reaches an internal temperature of at least 165°F.

If the sauce becomes too thick during cooking, add a little additional chicken broth.

7. Add the hard-boiled eggs.

During the final 5–10 minutes of cooking, gently nestle the six peeled hard-boiled eggs into the stew.

Spoon some of the golden sauce over them and allow them to warm through.

8. Thicken the sauce.

In a small bowl, combine 1 tablespoon cornstarch with 1 tablespoon cold water, stirring until smooth.

Pour the slurry into the gently simmering stew, stirring carefully to distribute it throughout the sauce.

Simmer uncovered for approximately 1–2 minutes, until the sauce thickens into a light gravy.

9. Finish and serve.

Stir in the remaining tablespoon of fresh lemon juice.

Taste and adjust the salt or other seasonings as needed.

Serve warm, making sure each portion gets plenty of chicken, vegetables, golden sauce, and a hard-boiled egg.

A Few Notes from My Kitchen

About the mushrooms: Traditional Doro Alicha doesn't generally include mushrooms. They're my personal addition, and I loved them! Feel free to omit them for a more traditional preparation.

About the carrots: I used an entire one-pound package of whole baby carrots. No peeling or chopping required!

About the eggs: Hard-boiled eggs are a traditional feature of Ethiopian chicken stews. I used six eggs so that nearly every serving would include one. They add protein and make the stew even more satisfying.

About the sauce: The cornstarch slurry is another of my adaptations. It creates a thicker, heartier gravy that coats the chicken and vegetables beautifully.

About the heat: This version is mild! The spices provide warmth and depth without hot peppers.

Keeping it low-carb: There's no rice, pasta, or potatoes in this recipe. The carrots, onions, and cornstarch contribute some carbohydrates, but the dish remains relatively low in carbs compared with many traditional hearty stews.

The Verdict

AMAZING!

This is exactly why I love exploring international cooking. Sometimes a dish from a country you've never visited turns out to be precisely what you were craving.

A chilly fall day, a Dutch oven full of delicious food, and another new country added to my culinary adventures.

I'd call that a pretty successful morning!

From the Kitchen. From the Farm. From the Heart. ❤️