Ingredients:

• Chicken drumsticks (6-8)
• Eggs (4-5 boiled and peeled eggs)
• Onions (4-5 medium onion; chopped)
• Ginger-Garlic Paste (1 tablespoon)
• Berbere (4 tablespoons)
• Ground cardamom (1 teaspoon)
• Niter Kibbeh (1 tablespoon; I used ghee instead)
• Salt (to taste)

Directions:

Heat a medium saucepan over medium-heat. Add the onions and cook stirring often. Add a little salt to the onions to help it sweat.

Once the onions are translucent, add a tablespoon of oil and turn the heat to medium-low and cook the onions slowly till they are caramelized (dark brown shade). Make sure to stir often and avoid the onions from sticking to the bottom of the pan. This is the most patient part of the process which takes the longest probably an hour.

Once the onions are cooked add the ginger-garlic paste and stir it. Cook for 2-3 minutes till the raw smell of the paste is gone.

At this point, add the nitter kibeh/ghee whichever you’re using and stir it well into the mixture. Add the berbere spice and ground cardamom and cook for 3-4 minutes more.

Add the chicken and stir it all well and add a cup of water and give another stir. Cover and cook for 20-30 minutes while stirring occasionally till the chicken is cooked.

Poke the boiled eggs with a sharp knife and add it to the pot carefully stir the eggs into the sauce and cook for additional 5-10 minutes for the eggs to soak in the flavor. Add water to adjust the consistency as required.

Serve it with Injera.