2 lbs chicken thighs and drumsticks
2 Tbs lemon juice
1 tsp salt
4 Tbls vegetable oil
2 c onion, finely chopped
1 Tbls garlic, minced
2 Tbls berbere
1-1.5 Tbls paprika
1/2 tsp ginger, ground
1/2 tsp cardamom, ground
1/4 tsp fenugreek, crushed
1/8 tsp nutmeg, ground
2 Tbls tomato paste
1 c water
2 Tbls butter
1 hard boiled egg per person
Remove skin from chicken and sprinkle with lemon juice and salt.
Heat oil on low heat and add onions, garlic, and ginger. Cook until onions are brown. Add seasoning, tomato paste, and water. Bring all to a boil and cook slowly for 45 minutes. Stir often and add water if necessary (should be like a heavy cream).
Add chicken and turn to coat. Add butter. Cook on low for 1 hour, or until chicken is cooked through.
Take hardboiled eggs, cut 5 shallow slits in them and place in pot for the last 10 minutes of cooking time. Serve with injera (or over rice).
Recipe Source: Megan Rossi, http://thisdomesticateddiva.blogspot.com/