|1 each||Whole fryer chicken; about 3 pounds, cut into 8 serv pieces|
|Juice of 1 lime|
|5 cups||Red onions; peeled and thinly sliced|
|½ cup||Spiced butter|
|½ cup||Berbere sauce|
|½ cup||Dry red wine|
|2 cloves||Garlic;peeled, crushed|
|2 teaspoons||Cayenne pepper|
|½ teaspoon||Fresh ginger; grated|
|Salt to taste|
|4 eaches||Hard boiled eggs; peeled|
|½ teaspoon||Freshly gr black pepper|
Place chicken pieces in a bowl and marinate for one hour in lime juice.
In heavy saucepan saute the onions in 2T of the spiced butter. Cover the pot and cook the onions over low heat until they are very tender, but not browned. Stir them occasionally.
Add the remaining butter to the pot, along with the Berbere sauce, wine, garlic, cayenne, and ginger. Add 1/2c water and mix well.
Bring to a simmer and add the chicken pieces. Cook, covered, for 30-40 mins, or until the chicken is tender, adding more water if you need to in order to keep the sauce from drying out.
When the chicken is tender, taste for salt. Add the peeled eggs and heat through. Top with black pepper and serve.
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