One 4-5 lb chickencut into 10 pieces, wings reserved for another use or you can buy leg quarters or thighs pieces, etc (it's easier for me)
¼cupdry red wine
Juice of 1 lime
2hard-boiled eggspeeled
Instructions
Preparing berbere:
Finely grind the fenugreek seeds with mortal and pestle or in an electric spice or coffee grinder. Stir together with the remaining ingredients in a small bowl until well combined. Store in an airtight container in the refrigerator for up to 3 months.
Berbere can be used as well as a rub for beef and lamb
Preparing spiced butter:
Melt the butter in a medium saucepan over low heat, stirring frequently. As foam rises to the top, skim and discard it. Continue cooking, without letting the butter brown, until no more foam appears. Add the onion, garlic, ginger, fenugreek, cumin, cardamon, oregano, turmeric, and basil and continue cooking for 15 minutes, stirring occasionally. Remove from the heat and let stand until the spices settle. Strain through a fine-mesh sieve before using. Store in refrigerator in a tightly covered container for up to 3 weeks
Preparing the stew:
Combine the onions, a pinch of salt, and half of the spiced butter in a Dutch oven or other large deep pot over low heat. Cook, stirring occasionally, until the onions are golden, about 15 minutes. Add the remaining butter, the cardamon, black pepper, cloves, garlic, ginger, and berbere and cook until the onions soften and take on the color of the spices, about 10 minutes
Add 2 cups of the chicken stock and the chicken legs and thighs, bring to a simmer, and simmer for 15 minutes. Add the remaining 1/2 cup chicken stock and the wine, bring back to a simmer, and simmer for 10 minutes. Add the chicken breast and simmer for 20 minutes or until chicken is cooked through
Gently stir in the lime juice and eggs and simmer for another 5 minutes. The sauce will be loose and soupy. Season with salt to taste
Serve over rice (yes..what else can it be. For us anyway, ha..!)