Ingredients

• Chicken drumsticks and thighs, skin removed 1.2 kg
• Lemon juice 2 tbsp
• Red onions, very finely chopped 1.2 kg
• Niter kibbeh (spiced clarified butter) 1/2 cup (110 g)
• Berbere spice blend 1/2 cup (60 g)
• Garlic, minced 6 cloves (25 g)
• Fresh ginger, grated 2 tbsp (20 g)
• Water 500 ml
• Eggs, hard-boiled and peeled 6 large
• Salt 2 tsp
• Ground korarima or cardamom 1/2 tsp
• Ground black pepper 1/2 tsp

Instructions

1. 1

   Rub the chicken pieces with the lemon juice and 1 tsp of the salt, cut 2-3 shallow slashes in each piece and set aside for 20 minutes.

2. 2

   Put the onions in a large heavy pot without any fat and cook over medium-low heat for 25-30 minutes, stirring often, until soft, dry and golden; add a spoonful of water if they start to catch.

3. 3

   Stir in the niter kibbeh and cook for 5 minutes, then add the berbere and cook for 10 minutes more, stirring, adding a splash of the water if the paste sticks.

4. 4

   Add the garlic and ginger and cook for 2 minutes, then add the chicken, turn it in the sauce and pour in the remaining water.

5. 5

   Cover partly and simmer on low heat for 40-45 minutes, stirring now and then, until the chicken is tender and the sauce is thick and dark red.

6. 6

   Make a few shallow cuts in each egg, add the eggs with the remaining salt, the korarima and pepper, and simmer for 10 minutes so the eggs take on the color of the sauce.

7. 7

   Serve hot on injera, with one egg and two pieces of chicken per portion.