Doro Alicha (Ethiopia) This is a mild Ethiopian chicken dish. As with other Ethiopian dishes, it uses a lot of butter, but it's great for special occasions. I like to cook 2 or 3 different Ethiopian dishes, and them serve them on a big tray with white rice, a simple salad, and plain yogurt. Use Injera to scoop up the food from the common plate. INGREDIENTS 6 onions, coarsely chopped 1 chicken, cut into parts, without skin 2 cups Niter Kebbeh, clarified, spiced butter 1/4 teaspoon each of black pepper, garlic powder, and ground ginger 1/2 cup white wine Salt, to taste About 4 cups of water 4 hard-cooked eggs, optional 1 lime, quartered Wash the chicken parts and soak in water with the lime for 30 minutes. In a large pot, fry the onions without fat until tender. Add butter and stir. Add about 1/2 cup of water and the wine. Add spices; stir. Add chicken. Cook for about 45 minutes, adding more water if necessary, and cook until done, and the sauce is reduced. Serve with the hard-boiled eggs, if desired. NOTE - You can make this dish into a delicious and spicy Doro Wat, Chicken Stew, by adding up to 1 cup of Berebere