Heat niter kibbeh in a heavy-bottomed pot over medium-low heat. Add finely chopped onions and stir every 5 minutes. Cook low and slow for 40-50 minutes until onions are golden and caramelized without burning.
4 cups yellow onions, 4 tablespoons niter kibbeh
Add minced garlic, ginger, and berbere spice blend to the caramelized onions. Stir constantly for 2-3 minutes until fragrant and the oil starts separating from the mixture.
3 cloves garlic, 1 tablespoon ginger, 3 tablespoons berbere spice blend
Push the onion-spice mixture to the sides of the pot and add chicken pieces skin-side down. Brown chicken for 5-7 minutes per side until golden, then nestle chicken into the onions.
8 pieces chicken drumsticks or thighs
Stir in tomato paste and water or chicken broth. Bring to a gentle simmer, partially cover the pot, and cook for 45-60 minutes until chicken is tender and sauce thickens. Stir every 10 minutes to prevent sticking.
3 tablespoons tomato paste, 2 cups water or chicken broth
Peel and score the hard-boiled eggs. Nestle them into the sauce and simmer uncovered for 15 minutes so the eggs absorb the color and the sauce clings to them. Finish by stirring in lemon juice. Remove from heat and let the stew rest for 10 minutes before serving.
4 pieces hard-boiled eggs, 1 tablespoon lemon juice
