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Turmeric Braised Chicken with Onion, Roasted Red Peppers, and Ginger

  • Author: Michelle Burns
  • Total Time: 1 hour 5 minutes
  • Yield: 4 servings 1x


An easy version of Ethipian Doro Alicha (milder cousing of Doro Wat)

Herbs mimic the flavor of Niter Kibbeh


  • 1 1/2 Tbs ghee
  • 1/2 Large onion, finely chopped
  • 1 large jarred roasted red pepper, chopped
  • 2 Tbs garlic/ginger paste
  • 1/2 tsp ground turmeric
  • 1/4 tsp dried oregano
  • 1/4 tsp dried thyme
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground cardomom
  • 1/12 cup dry white wine
  • 1/4 cup chicken or veggie broth
  • 1 pound chicken thighs or drumsticks, bone in, skinless
  • salt and pepper to taste


  • Heat the ghee in a large skillet over medium high heat until shimmering
  • Add the onion and salt.
  • Cook, stirring occasionally, until lightly browned and fully softened, about 10-12 minutes.
  • Stir in the garlic/ginger paste, turmeric, oregano, cinnamon, cardamom, roasted red pepper, and pepper.
  • Cook, stirring, until fragrant, about 1-2 minutes.
  • Add the wine and cook over medium-high, scraping up any browned bits, untilt he liquied has avaporated, about 4-5 minutes.
  • Add 1/4 cup broth and the chicken, turning to coat.
  • Bring to simmer.
  • Cover, reduce heat to medium-low, and simmer until a skewer inseted into the larest peice meets no resistance, about 18-20 minutes.
  • Uncover, increase the heat to medium-high and cook, untilt he cooking liquid has thickend enough that a wooden spoon leaves a train, about 5-8 minutes.
  • Taste and adjust seasoning
  • Serve with rice or naan or injera


Source:  Milk Street

  • Prep Time: 10 minutes
  • Cook Time: 55 minutes
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