4 chicken thighs
2 T fresh lemon juice
2 tsp salt
2 onions, finely chopped
¼ C nit'r qibe (spiced butter, or just unsalted butter)
4 cloves garlic, minced
1" grated ginger
2 tsp ginger
¼ tsp ground fenugreek
¼ tsp ground cardamom
¼ C Berbere
2 T paprika
¼ C dry red wine
2 C water water
1 hard-boiled egg per person
Salt and pepper to taste
Break down, rinse, and dry the chicken pieces. Rub with lemon juice and salt.
In a heavy enamel stew pot, cook the onions, dry, over moderate heat for about 5 minutes. Do not let brown or burn.
