Serkaddis Alemu’s Yedoro Alicha

Chicken in Turmeric Sauce with Homemade Cottage Cheese

Almost all Ethiopians would size you up on your ability to cook this dish, which is served on special occasions. It can be prepared in a spicy version, by substituting chili powder for the turmeric. It is served with homemade cottage cheese. (Serves 4)
  1. 4 chicken drumsticks, skinned
  2. 4 large onions, chopped
  3. ¼ cup oil
  4. 1 tsp. turmeric
  5. 2 Tbsp. garlic, chopped
  6. 1 Tbsp. ginger, grated
  7. ½ tsp. black pepper
  8. ½ tsp. nutmeg
  9. ½ tsp. coriander
  10. ½ tsp. cumin
  11. 1 Tbsp. cardamom
  12. 4 eggs, hard boiled
  13. 2 limes, cut in half
  14. Salt to taste

Combine drumsticks and limes in a large bowl of water. Wash several times and put aside.

Sweat (without oil) the onion in a saucepan over medium-high heat until the liquid evaporates or onions turn translucent. Add oil and sauté until onions are golden brown. Add spices and half the garlic. Simmer and stir occasionally until the onions cook down. Stir in a bit of water or chicken broth, as needed to prevent sticking or burning.

Add chicken parts and mix well. Reduce heat to medium-low, cover and simmer for 10 minutes. Score the white of the eggs, so the sauce can penetrate the egg’s interior, and add to onion mixture. Add remaining half of the garlic. Cover and simmer until chicken is cooked, stirring gently occasionally, taking care that the meat does not leave the bones. Remove and serve hot.