- 3 lb (1.36 kg) bone-in chicken pieces (thighs and drumsticks recommended), trimmed and halved if large - 6 large eggs - 4 cups (600 g) yellow onions, finely chopped - 3 tbsp (45 g) berbere spice blend - 6 tbsp (90 g) niter kibbeh (Ethiopian spiced clarified butter) or unsalted butter - 2 tbsp (30 g) tomato paste - 4 cloves (12 g) garlic, minced - 2 tbsp (12 g) fresh ginger, minced - 1 cup (240 ml) low-sodium chicken stock or water - 2 tbsp (30 ml) lemon juice - 1 tsp (5 g) kosher salt, more to taste - 1/2 tsp (2 g) freshly ground black pepper - 1 tbsp (15 ml) neutral oil if needed for initial sautéing
1. Hard-boil the eggs: place eggs in a pot, cover with cold water, bring to a boil, then simmer 8–9 minutes. Transfer to ice water, peel, and set aside. 2. In a large heavy pot, cook the chopped onions over medium-low heat, stirring frequently. Cook uncovered 25–40 minutes until the onions are deeply softened and richly caramelized; if they begin to stick, add a tablespoon of water or a little oil. 3. Stir in the niter kibbeh (or butter) and allow it to melt into the onions. Add the minced garlic and ginger and cook 2 minutes until fragrant. 4. Add the berbere and tomato paste; cook 2–3 minutes, stirring constantly, to bloom the spices. If the mixture becomes too dry, add up to 1 tbsp (15 ml) water. 5. Add the chicken pieces, coating them thoroughly with the onion-spice mixture. Pour in the chicken stock and lemon juice, bring to a gentle simmer, then reduce heat to low. 6. Cover and braise gently 30–40 minutes, turning the chicken once, until meat is tender and cooked through (internal temperature 165°F / 74°C). 7. Add the peeled hard-boiled eggs in the last 10 minutes of cooking to absorb flavor; simmer uncovered until sauce reaches a thick, stew-like consistency. Adjust salt and pepper to taste. 8. Serve hot with injera or rice and a spoonful of extra sauce.
Estimated per serving | Servings: 4
Generated: 2026-08-22T17:18:46Z
