INGREDIENTS

1.5 kg onions, finely chopped

1/2 large chicken

50 ml white vinegar

1/2 lemon, juiced

50 ml olive oil

1.5 tbsp niter kibbeh 

3 tbsp berbere

6 hard-boiled eggs, peeled

MIXED SPICES

1 tbsp cardamom seeds

1 tbsp nigella seeds

1 tbsp ajwain or fennel seeds

1 tsp black peppercorns

1 tbsp salt

METHOD

Place the onion in a large, heavy-based saucepan, cover with a lid and cook over low–medium heat, stirring occasionally. Do notadd any oil or liquid. Cook for about 1 hour or until the onion has reduced by two-thirds.

While the onion is cooking, remove the skin from the chicken and cut into portions, trimming off any fat.

Mix the vinegar and lemon juice together and sit the chicken pieces in the liquid for 10–15 minutes,then drain.

Grind the mixed spices together to a powder using a mortar and pestle.

When the onion has reduced, add the oil, niter kibbeh and berbere and stir well.

Add the chicken and its liquid, bring the mixture to the boil, then reduce the heat to a simmer.

Stir the mixed spice powder into the stew.

Simmer until the chicken is cooked through, stirring occasionally, making sure the onion does not stick to the bottom of the pan.Skim off the oil from the surface, as necessary.

Make incisions in the eggs to ensure the flavour seeps in. When the stew is ready, add the eggs and remove from the heat.