How to make it
6 steps. Take it one step at a time.
Rub the chicken pieces
Rub the chicken pieces with lemon juice and salt. Let them sit for 15 minutes, then rinse with cold water and pat dry. This cleans and tenderizes the meat.
15 minPlace the minced onions
Place the minced onions in a large, dry heavy-bottomed pot over medium-low heat. Cook the onions, stirring frequently, for about 30–45 minutes until they are soft, dark, and most of their moisture has evaporated. Do not add oil yet.
45 minAdd the Niter Kibbeh and Berbere spice mix
Add the Niter Kibbeh and Berbere spice mix to the onions. Stir well and cook for another 10 minutes to develop the spices' flavors.
10 minStir in the garlic paste, ginger paste, and salt
Stir in the garlic paste, ginger paste, and salt. Cook for 2-3 minutes until fragrant.
3 minAdd the chicken pieces and enough water
Add the chicken pieces and enough water (or broth) to partially submerge the meat. Bring to a boil, then reduce heat to low. Cover and simmer for 40–50 minutes, or until the chicken is very tender.
50 minAdd the hard-boiled eggs
Add the hard-boiled eggs to the pot, gently spooning sauce over them. Simmer uncovered for another 5–10 minutes to allow the sauce to thicken and the eggs to warm through and take on the color of the stew.
10 min
A little kitchen wisdom
Authenticity comes from the patient caramelization of onions without oil at the start. Use Niter Kibbeh (Ethiopian spiced butter) for the most accurate flavor profile. Serve with Injera bread for the complete experience.
