Instructions
- 1
Finely dice onions. Cook them in a dry heavy-bottomed pot over medium heat, stirring often, for 30–40 minutes until deeply caramelized and almost paste-like. This step is essential — do not rush it.
- 2
Score chicken pieces deeply with a knife so spices penetrate. Marinate in lemon juice and salt for 30 minutes, then pat dry.
- 3
Add niter kibbeh to the onion base. Stir in minced garlic and grated ginger, cook 3 minutes.
- 4
Add berbere spice. Stir and fry in the butter for 4–5 minutes until very fragrant and darkened.
- 5
Add chicken pieces, wine, and stock. Stir to coat. Cover and simmer on low heat for 40–45 minutes, turning chicken halfway through.
- 6
Pierce hard-boiled eggs several times with a fork. Add to the pot in the last 10 minutes so they absorb the sauce.
- 7
Serve on a large piece of injera with the eggs. The injera absorbs the sauce as you eat.
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