Courtesy of PureZing

Serves 4

INGREDIENTS:

4 ounces butter
4 large onions, chopped
2 garlic cloves, pressed or finely minced
6 ounces tomato puree
4 ounces water
2 teaspoon Berbere Spice Mix (see below)
Sea salt and freshly ground pepper
2/3 cup organic chicken stock
2 lbs. chicken pieces
4 hard boiled eggs, shelled
1-2 Tablespoons chopped cilantro

Berbere Spice Mix:
10 dried red chilies, chopped
½ teaspoon coriander seeds
5 cloves garlic, peeled
6 cardamom pods
¼ teaspoon dried thyme
8 allspice berries
½ teaspoon black peppercorns
½ teaspoon fenugreek seeds
1 small cinnamon stick broken in small pieces
½ teaspoon ground ginger

DIRECTIONS FOR SPICE MIX:
Heat all the ingredients (except dried ginger and thyme) in a hot skillet and dry-roast them 2-3 minutes until fragrant and slightly darker. Let cool. Grind/process all the spices, and add in the ginger and thyme. Put in a sealed container and keep in a dark cupboard.

DIRECTIONS FOR STEW:

In a large skillet, melt the butter and sauté the onions and garlic until soft and golden.

Mix together the tomato paste, water and 2 teaspoons of Berbere Spice Mix and add to the onions and garlic. Season to taste with sea salt and grinds of pepper. Add the stock. Bring to a boil and simmer 10 minutes.

Prick each chicken piece all over with a fork. Put the chicken into the simmering sauce and cover with the sauce. Simmer uncovered for 30 minutes.

Prick the eggs all over and add to the chicken. Cook an additional 15 minutes.

Sprinkle with cilantro and serve with warm flat bread or Pitas.