INGREDIENTS

1. 2 to 3 pounds chicken
2. 9 ounces tomato paste
3. 3 sticks butter
4. 10 hard-boiled eggs
5. 3 pounds onion, finely chopped
6. 2 large cloves garlic, minced, or 2 teaspoons powder
7. 1 teaspoon ground black pepper
8. 3 heaping tablespoons berbere
9. Water

Method:

1. Remove skins from chicken and score each piece with a knife.
2. In a large pot, melt the butter. Sauté the onions and garlic in the butter for 5 minutes. Add berbere, followed by tomato paste, stirring occasionally. Simmer for about 15 minutes. Stir in a piece of chicken at a time, coating well with the sauce. Continue to simmer, adding enough water to maintain the consistency of a thick soup.
3. After about 20 minutes, or when the chicken is half done, add the hard-boiled eggs. Cover and continue simmering until chicken is tender.
4. The dish is ready when the oil has risen to the top. Add black pepper and let stand until slightly cooled.
5. Serve with injera. Lay out a piece of injera on each individual plate. Dish the stew into the middle of the injera. Diners should tear off pieces of injera from the edges as scoops to eat the stew.