This stew of chicken and hard-boiled eggs is one of the most recognized dishes of Ethiopia. The key to making its delicious, sweet-and-spicy sauce is to cook the onions slowly until they've caramelized to make a deeply flavored base. This recipe is based on one used by Elizabeth Goshu at her restaurant, Nyala, in Los Angeles.
- 4 Tbsp. nit'r qibe (Ethiopian Spiced Butter), or unsalted butter
- 2 large yellow onions, roughly chopped
- 1 Tbsp. finely chopped garlic
- 1 Tbsp. finely chopped peeled fresh ginger
- 1 1⁄2 Tbsp. berbere (Ethiopian Spice Mix) plus more as needed
- 4 chicken legs (about 2 1⁄4 lbs.), skinned and divided into drumsticks and thighs
- Kosher salt, to taste
- 4 whole hard-boiled eggs
- Injera (Ethiopian Flatbread)
Heat butter in a large straight-sided skillet over medium-low heat. Add onions and cook, stirring occasionally, until deeply caramelized, about 25 minutes. Add garlic and ginger and cook, stirring, until softened, 6–8 minutes. Add berbere and 2 cups water; stir well. Season the chicken all over with salt; nestle the pieces in the skillet. Reduce heat to low and simmer, covered, turning occasionally, until chicken is cooked through, about 40 minutes.
Uncover skillet and raise heat to medium-high; simmer to reduce the liquid until it has a thick, gravy-like consistency, about 5 minutes. Add eggs; stir to warm through. Taste and season with more berbere and salt, if necessary. Serve hot with the injera.