Ethiopian chicken stew enhanced with West African scotch bonnet peppers and a hint of ginger.
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Marinate the chicken pieces in lemon juice and salt for 30 minutes, then rinse and pat dry.
In a large heavy-bottomed pot, cook the minced onions over medium heat without oil or butter for 15-20 minutes until they are soft and moisture has evaporated.
Add the Niter Kibbeh to the onions and sauté for another 5 minutes until the mixture is fragrant and golden.
Stir in the Berbere spice, grated ginger, and minced garlic, cooking for 2-3 minutes to toast the spices; add a splash of water if it becomes too dry.
Add the chicken pieces and the whole scotch bonnet pepper to the pot, stirring to coat the meat thoroughly in the spice base.
Pour in the water or stock, bring to a gentle simmer, cover, and cook for 45 minutes until the chicken is tender and the sauce has thickened.
Using a fork, poke small holes in the hard-boiled eggs and add them to the stew, simmering for an additional 10 minutes.
Remove the scotch bonnet pepper before serving and adjust salt to taste.
