Doro Alicha



For the Spiced Butter:

For the Berbere Spice:


For the Spiced Butter:

Add the butter and water to a frying pan and heat until the butter has melted. Add all the remaining ingredients and simmer on a very low flame for 30 minutes or until the butter

is clear.

Do not stir, as this will make the mixture cloudy once again. Pass through a sieve, allow to cool a little, then store the butter in a thight-lidded jar.

For the Berbere Spice:

Warm a small non-stick frying pan and on low heat toast the cumin, cloves, cardamom, peppercorns, allspice, ginger, and fenugreek for about 2-3 minutes or until the spices start

to pop, stir constantly.

Remove from the heat, allow to cool down, then add to a coffee grinder along with the chillies and thyme, then grind to a fine paste. Add the remaining ingredients and store in a

well sealed jar.

Wash the chicken and soak in water along with the lime. Meanwhile dry-fry the onions in a large pot until tender. Add the butter and stir well.

Add the wine and 120 ml water. Bring it to a boil, then add the spices and chicken. Cover and cook for around 45 minutes (adding more water as needed)

When almost ready, uncover the pot and allow the sauce to becomes thick. Add the eggs and serve.