Method

Dry-fry finely diced onions in a wide, heavy pot with NO oil or butter for 20–25 minutes, stirring frequently, until they have released all their moisture and are turning very dark golden. This slow caramelisation forms the base of the stew.
About 5 min
Add niter kibbeh (or butter) to the dry-fried onions. Add berbere and stir well. Cook on medium-low heat for 10 minutes, stirring constantly, until the fat is red and the spices are bloomed. Add garlic and ginger; cook 3 minutes.
About 11 min
Add red wine and let it simmer 2 minutes. Add chicken stock. Stir.
About 11 min
Add chicken pieces, turning to coat in the red sauce. Cover and cook on low heat for 30 minutes. Turn the chicken, cover and cook another 30 minutes until very tender and the sauce is thick and deeply coloured.
About 11 min
Gently add the scored hard-boiled eggs to the pot in the last 10 minutes of cooking. Spoon sauce over them. They absorb the red berbere colour and flavour.
About 11 min
Serve directly from the pot onto injera flatbread, which soaks up the stew. Do not use cutlery — tear pieces of injera to scoop the chicken and eggs.
About 3 min

Nutrition per serving (estimate)

Contains: dairy, eggs