INGREDIENTS
2 1/2
lbs Chicken thighs
1 tbsp
Garlic
1 tbsp
Ginger
3 cups
Yellow onions finely minced to
4
Eggs, hard
1 cup
Chicken stock
2 tbsp
Lemon juice, fresh
1 1/2 tsp
Salt
2 tbsp
Olive oil, extra virgin
3 tbsp
Butter
1/4 cup
Ethiopian berbere
2 tablespoons niter kibbeh
1/2 cup
Tej (ethiopian honey wine, if you have it, or white wine mixed with 1 teaspoon honey)