Ethiopian Chicken Stew
8 chicken legs
8 chicken thighs
1 medium lime
3 c onions, chopped
1 c clarified butter, preferably spiced butter (known as nitir kibe, made with ghee, sold in small tubs at Ethiopian markets)
1/4 c berbere (Ethiopian chili powder)
4 cups water
1/2 c red wine
1/2 teaspoon ginger
1/4 teaspoon cardamom
1/4 teaspoon garlic powder
Salt, to taste
1/4 teaspoon black pepper
6 medium hard-boiled eggs, with small slits in them to soak up the juices
Remove skin from chicken and add to large bowl. Juice the lime and pour over chicken and let sit.
In a medium pan, cook onions in butter until golden brown. Add berbere and mix well. Add about 1/2 c of the water and stir. Add wine and next 3 spices and mix well. Add prepared chicken pieces and cook for about 30 to 40 minutes.
Add more water and stir gently so as not to separate the meat from the bones. Add salt and stir. When sauce begins to thicken, sprinkle with black pepper. Add hard-boiled eggs to the sauce and serve hot with injera or rice.