Ingredients - Serves 6
3 lb Chicken

2 large Onions chopped
2 Tblsp Garlic; minced

2 Tblsp Lemon juice
2 tsp Salt

2 tsp Ginger, fresh; chopped
1/2 tsp Fenugreek

1/2 tsp Cardamom
1/4 tsp Nutmeg

2oz Butter or Ghee
1/2 pint Water

2oz Wine, white, dry
2oz Berbere sauce (see here)

2 Tblsp Paprika
4 Eggs hard boiled


Directions:

Cut chicken into serving pieces and pat dry. Combine onion, garlic, lemon juice, salt, ginger, fenugreek, cardamom, nutmeg, and butter or Ghee in a saucepan. Simmer two to three minutes. Add the water, wine, berbere sauce, and paprika. Cook briskly for three to five minutes or until sauce is the consistency of cream. Add the chicken pieces. Cover tightly and simmer 15 minutes. Gash the eggs with a sharp knife without cutting to the yolk and add to the pan. Cover and cook 15 minutes more, or until chicken is tender.
This will keep in the fridge for several days or can be frozen and reheated.

Cut the eggs in half to garnish the stew when served.

Serve with Injera or Teff Bread (see here)