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.
1-½ tbsp. berbere (Ethiopian Spice Mix) plus more as needed.
4 chicken legs (about 2 ¼2; lbs.), skinned and divided into drumsticks and thighs.
Kosher salt, to taste.
Injera (Ethiopian Flatbread).
1. 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.
2. 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.