A fusion dish incorporating Caribbean pimento berries into the traditional berbere base.
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In a large heavy-bottomed pot, cook the minced onions over medium heat without oil for about 15-20 minutes, stirring constantly until they are soft and deep purple.
Add the Niter Kibbeh to the onions and stir until melted, then incorporate the garlic and ginger, sautéing for another 2 minutes.
Stir in the Berbere spice and the ground pimento berries, cooking the spices for 5 minutes on low heat to release the oils and toast the Caribbean aromatics.
Add the chicken pieces to the pot, coating them thoroughly in the spice paste, and brown them slightly for 5 minutes.
Pour in the chicken stock and add the whole Scotch Bonnet pepper if using; bring to a gentle simmer, cover, and cook for 40 minutes.
Using a fork, poke small holes in the hard-boiled eggs and nestle them into the sauce.
Simmer uncovered for an additional 15 minutes until the sauce has thickened to a deep mahogany color and the chicken is tender.
Remove the Scotch Bonnet pepper, stir in the fresh lime juice for brightness, and serve hot with injera or rice.
