The classic Ethiopian spicy chicken stew with hard-boiled eggs and authentic berbere spice.
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Clean the chicken pieces thoroughly with lemon juice and salt, then let them marinate in a bowl for 30 minutes before rinsing and patting dry.
In a heavy-bottomed Dutch oven, cook the minced onions over medium-low heat without any oil or butter for about 30-45 minutes, stirring constantly until they are completely soft and deep purple.
Add the Niter Kibbeh to the onions and sauté for another 10 minutes until the mixture is fragrant and the butter has fully integrated.
Incorporate the Berbere spice blend and a splash of water; simmer on low heat for 20 minutes, stirring frequently to develop a deep, complex base (Kulet) without burning the spices.
Add the garlic, ginger, and salt to the pot, stirring for 5 minutes before adding the chicken pieces and coating them thoroughly in the spice base.
Pour in the water or stock, cover the pot, and simmer on low heat for 45 minutes to 1 hour, or until the chicken is tender and the sauce has thickened significantly.
Gently add the hard-boiled eggs to the stew, ensuring they are submerged so they can absorb the flavors and color of the sauce.
Finish by stirring in the Mekelesha spice if using, adjust the salt to taste, and let the stew rest for 10 minutes before serving with fresh Injera.
