Berbere spice mixture:Heat a large, heavy pan or saucepan. Add all the spices up and roast over low heat for about 10 minutes, stirring, to prevent burning.Remove from the heat, cool and store in a glass jar with a lid.StewMake a few pricks in each chicken piece, drizzle with the lemon juice and leave aside.In a large pot melt the butter and fry the onions, garlic and ginger over medium heat for about 20 minutes, stirring occasionally and making sure not to burn the onion mixture.Add the Berbere spice mixture and stir through and then add the chicken stock.Add the chicken pieces and simmer covered for 40 to 50 minutes.Season the dish with salt and simmer uncovered for another 15 to 20 minutes until the sauce has reduced to a thick consistency.Add the peeled, hard-boiled eggs and cook over low heat for a couple of minutes to warm the eggs.Serve with bread, preferably Ethiopian injera.NotesThe stew can be made a day or two ahead.Adjust the salt to taste.The onions must be chopped very fine, since it thickens the sauceRecipe reprinted with permission of Pink Polka Dot. To see more recipes, please click here. To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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