Ingredients Edit

Directions Edit

  1. Marinate the chicken pieces in the lime juice for hour.
  2. In a heavy saucepan sauté the onions in 2 tbsp of the spiced butter.
  3. Cover the pot and cook the onions over low heat until they are very tender but not browned.
  4. Add the remaining butter to the pot along with the berbere sauce, wine, garlic, cayenne and ginger.
  5. Add ½ cup of water and mix well.
  6. Bring to a simmer and add the chicken pieces.
  7. Cook, covered, for 30 – 40 minutes or until the chicken is tender, adding more water as necessary to keep the sauce from drying out.
  8. When the chicken is tender, add salt to taste.
  9. Add the eggs and heat through.
  10. Top with the black pepper prior to serving.

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