Step 1

Heat the 2 Tbsp niter kibbeh or butter along with the olive oil over medium high heat in a Dutch oven. Add the chopped onions and sauté, cover for 45 minutes, stirring occasionally, making sure the onion doesn't stick to the bottom and get burnt. The onion should be caramelized to golden brown.

Step 2

Stir in ginger and garlic and saule for 5 minutes.

Step 3

Add in berbere spice, 1/4 cup hot water, tomato paste, salt and 2 Tbsp niter kibbeh and cook for 30 minutes, stirring every now and then. You can keep on adding 1/4 cup of hot water a few times to get the thick gravy consistency going.

Step 4

Add the chicken pieces and mix well with the onion mixture. Cover and cook for 10 minutes.

Step 5

Add chicken stock, reduce the heat to medium low. Cover and cook for 45 minutes to an hour till chicken is fully cooked and fall off the bone tender, stirring occasionally.

Step 6

Meanwhile, boil the eggs and peel and slit them in a few places and set aside.

Step 7

Once chicken is cooked, taste and adjust for salt, add in eggs and cook for 5-10 minutes.

Step 8

Serve hot with injera, bread or rice.