Ingredients

• 2 lbs skinless chicken legs
• lemon juice
• 2 large red onions, finely chopped
• 1 1/2 cups berbere (Ethiopian spice mixture)
• 1 cup Niter Kibbeh: Ethiopian Spiced Butter recipe to make butter, for serving
• 1/2 cup fresh garlic, finely ground
• 1/2 cup fresh ginger, finely ground
• 6 peeled hard-boiled eggs
• salt
• use Injera (Fermented Sourdough Bread) recipe to make bread, for serving

Instructions

1. Wash and soak the chicken in cold water with lemon squeezed into it for 30 minutes. (This removes any bacteria and tenderizes the meat.).

2. Caramelize the red onions on low heat in a large pot for 1 hour. Add the berbere, Niter Kibbeh, garlic and ginger and cook for 30 minutes on medium-low heat. Add the marinated chicken and cook on medium-low heat, 30 to 45 minutes. Add in the hard-boiled eggs and salt to taste. Simmer on low heat for an additional 10 minutes and serve on the Injera.