Step 1: Clean and Marinate the Chicken

Rinse the chicken pieces in cold water mixed with vinegar and lemon juice to remove any impurities. Pat dry with a paper towel and set aside. This step helps remove any gamey taste and ensures a clean flavor.

Step 2: Caramelize the Onions

In a large heavy-bottomed pan or Dutch oven, heat niter kibbeh (or butter) over medium-low heat. Add the finely chopped onions and cook slowly for 20-25 minutes, stirring frequently, until they are deeply caramelized. This process enhances the depth of flavor in the stew.

Step 3: Add Garlic, Ginger, and Berbere

Stir in the garlic and ginger, cooking for another 2 minutes until fragrant. Next, add the berbere spice blend and cook for about 3-4 minutes, stirring continuously to toast the spices. This step is crucial for developing the rich, smoky flavors of the dish.

Step 4: Simmer the Sauce

Add the tomato paste, salt, and black pepper, followed by chicken broth or water. Stir well and bring the mixture to a simmer. Allow it to cook for 10 minutes, letting the flavors meld together.

Step 5: Add the Chicken

Nestle the chicken pieces into the sauce, ensuring they are fully coated. Cover the pot and let the chicken simmer for 45 minutes over low heat, stirring occasionally. If the sauce thickens too much, add a little more broth or water.

Step 6: Add the Boiled Eggs

Once the chicken is tender, add the peeled boiled eggs to the pot. Let them soak up the flavors for 10-15 minutes before serving.

Step 7: Serve and Enjoy

Ladle the stew over injera or serve alongside rice. Garnish with fresh herbs if desired. Enjoy this rich, comforting Ethiopian classic!