Directions

1. Prepare the Chicken: In a large bowl, marinate the chicken pieces with the lemon or lime juice and half of the Berbere spice blend. Set aside for at least 30 minutes.
2. Cook the Onions: In a large pot over medium heat, add the oil and add the chopped onions. Cook the onions until they are soft and golden brown, which should take about 10 minutes.
3. Add Spices: To the onions, add the minced garlic, grated ginger, and the remaining Berbere spice blend. Stir for 2 minutes until fragrant.
4. Incorporate Tomato Paste: Stir in the tomato paste and continue to cook for another 2 minutes.
5. Add Chicken: Place the marinated chicken pieces into the pot and stir well to ensure each piece is coated with the onion and spice mixture.
6. Pour in Chicken Stock: Add the chicken stock to the pot and bring to a boil. Once boiling, reduce the heat to low, cover, and simmer for 40 minutes or until the chicken is tender.
7. Add Eggs: Gently place the hard-boiled eggs into the stew, cover, and continue to cook for an additional 5 minutes.
8. Adjust Seasoning: Taste the stew and adjust the seasoning with salt as needed.