Steps
- Pulse 3 cups of chopped yellow onions in a food processor to a chunky purée.
- Heat 2 tablespoons of niter kibbeh (Ethiopian spiced butter) and 2 tablespoons of olive oil in a Dutch oven. Add the onions, cover, and cook over low heat for 45 minutes, stirring occasionally.
- Add 1 tablespoon of minced garlic, 1 tablespoon of minced ginger, and a third of 3 tablespoons of butter. Cover and cook for 20 minutes, stirring occasionally.
- Stir in ¼ cup of berbere spice blend and the remaining butter. Cover and cook for 30 minutes. Meanwhile, pour 2 tablespoons of lemon juice over 1360g of boneless chicken thighs, cut into 1in / 2.5cm pieces.
- Add the chicken, 1 cup of chicken stock, ½ cup of white wine, 1 teaspoon of honey, and 1½ teaspoons of salt. Bring to a boil, then cover and simmer over low heat for 45 minutes.
- Peel 4 hard-boiled eggs, prick them all over with a fork, and add to the stew. Cover and simmer for 15 minutes.