Classic Ethiopian stew combining aromatic, warm spices, chicken, and eggs – wonderfully satisfying to cook as it fills your home with exotic fragrances, and a fantastic filling meal. Good-looking too!
Put chicken in a large bowl, add lemon juice and salt, and toss. Cover and let stand at room temperature for 30 minutes.
In a large pot over medium-low heat, melt 1 tbsp of the butter, add the onions, and cook, stirring occasionally, for 30 minutes until fully caramelized.
Add berbere, remaining butter, garlic and ginger to the onions, and cook for an additional 10 minutes, stirring thoroughly.
Add the chicken and chicken stock to the large pot, mix thoroughly, and cook on medium-low heat for 30-45 minutes.
Add the hard-boiled eggs (and additional salt to taste) and simmer on low heat for 10 minutes.
Take out eggs and cut into quarters. Plate the chicken with the eggs on the side, and top with the sauce from the pot. Enjoy!