1 whole chicken, skinned and cut into serving pieces (or 6 legs and 6 thighs)
8 pounds of onions, finely chopped
1 pound of garlic, crushed
1/4 pound ginger, crushed
2 ladles full of Ethiopian chili powder (bere bere)
1 – 1 1/2 lbs butter
Nutmeg or cumin (optional)
1 hard-boiled egg (per person)
Salt and pepper
Cook onion in water over low flame, stirring constantly until all the water is dissolved. Continue stirring until onions are somewhat brown. Add the butter; cook for about 15-20 minutes still over low heat. Add 1 tbsp hot water periodically (texture should be kind of pasty).
Add chili powder. If it looks too dry, add hot water and mix. Cook it for approximately 30-45 minutes while stirring frequently. Keep adding hot water if necessary. Be careful not to let it brown, because chili powder will become bitter. Add garlic and ginger and simmer for 15 more minutes. Add water if necessary.
Wash chicken pieces, and let stand in salted water. Then squeeze each piece to get out as much water as possible. Make little incisions in the meat so the sauce will go through. Cook the meat in the sauce until meat is tender for about 30 minutes. Stir from occasionally. Add spices to taste just before removing from stove. Add 1 hard boiled egg per person, which have been cut, and cook just long enough to heat through. Serve with lots of bread (injera).