This is a delicious and fiery meal to prepare on those cold evenings in the wintertime, or anytime a significant degree of internal heat is needed. We like it best served with steamed rice and a sweet root vegetable such as carrots cooked and coated with butter and nutmeg.
6 chicken thighs
Juice of 1 lemon
3 TBL olive oil
3 TBL butter
4 large onions, sliced thinly
1-2 TBL Ethiopian Berbere (depending on desired heat level)
1 TBL ginger, minced
1 TBL garlic, minced
1 TBL honey
1 cup white wine
1 cups chicken stock or water
Salt to taste
4 hard boiled eggs, peeled and quartered
In a bowl, mix chicken pieces with the lemon juice and some salt. Let sit for 30 minutes outside the fridge.
While the chicken is marinating, begin sautéing the onions in oil and butter in a large Dutch oven over medium heat until caramelized, about 30 minutes.
Stir in the Ethiopian Berbere and salt, cook 2 minutes.
Add the ginger and garlic, cook 1 minute.
Add Chicken and cook on each side for a few minutes. Remove chicken from pot and keep warm.
Add wine and honey to deglaze pot. Bring to boil.
Add stock and return chicken to pot.
Bring to a boil. Adjust salt, cover and simmer until chicken is tender (1 hour or more).
Serve with quartered boiled eggs alongside injera or rice.