Ingredients:
- 4 large Onion finely chopped
- 2 lb. Chicken thighs or drumsticks
- ¼ cup Tomato Paste
- 2 tablespoon Berbere Spice
- 1 tablespoon Ginger and Garlic Paste
- 2 teaspoon Salt plus 1 teaspoon for washing chicken
- 2 teaspoon Chicken bouillon
- 5 tablespoons Peppers of Key West Habanero Hot Sauce (more or less to taste)
- ½ cup Oil
- ¼ cup Niter kibbeh or Ghee
- 4 Hard boiled eggs peeled
- Lemon and Salt to wash Chicken
- 2-3 cups Water might need more depending on how hard your chicken is.
Directions:
- Start by rinsing the chicken with enough lemon juice and salt. Set aside.
- Add the finely chopped onion to a pot over medium heat. Keep stirring until it is light pink, this will take about 20 – 30 minutes.
- At this point, the onion will release its water and become soft. This step is crucial, so do not miss it. When the onion starts sticking to the pot, add some cooking oil and stir.
- Add ginger and garlic paste, salt, bouillon, Peppers of Key West Habanero Hot Sauce, tomato paste, berbere spice, and niter kibbeh (ghee) and stir well.
- With a knife, make deep slants on the chicken and put it inside the sauce.
- Stir until it is well-coated.
- Add water and boil for 30 minutes or until the chicken is tender. Check the pot often and stir to avoid burning. Add water if needed or until the chicken is tender.
- When fully cooked, make pokes on the hard-boiled eggs with a knife and add.
- Stir and let it simmer for 10 minutes.
