Doro Wot-Spicy Chicken Stew

4 T. nit'r qibe
2 large yellow onions, roughly chopped
1 T. finely chopped garlic
1 T. finely chopped peeled fresh ginger
1 1/2 T. berbere
4 chicken legs (about 2 1/2 lbs.), skinned and divided into drumsticks and thighs
Kosher salt to taste
4 whole hard boiled eggs

Heat butter in a large straight-sided skillet over medium-low heat. Add onions and cook, stirring occasionally, until deeply caramelized, about 25 minutes. Add garlic and ginger and cook, stirring until softened, 6-8 minutes. Add berbere and 2 cups of water; stir well. Season the chicken all over with salt, nestle the pieces in the skillet. Reduce heat to low and simmer, covered, turning occasionally, until chicken is cooked through, about 40 minutes.

Uncover skillet and raise heat to medium-high; simmer to reduce he liquid until it has a thick, gravy-like consistency, about 5 minutes. Add eggs; stir to warm through. Taste and season with more berbere and salt, if necessary. Serve hot with injera.

Notes: I had roasted a chicken the night before and had a ton of chicken left over, so I just threw that in and it was delicious.

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