Ingredients

TOTAL TIME:3 hr 30 min

Prep:35 min

Inactive Prep:35 min

Cook:2 hr 20 min

YIELD:4 servings

LEVEL:Easy

How to make it 

1. Put the chicken in a nonreactive bowl and toss with the lemon juice and 1 teaspoon salt. Let it stand at room temperature for 30 minutes.
2. While the chicken is marinating, prepare a bowl with ice water. Bring a medium saucepan of water to a boil and salt generously, making sure there is enough water to cover the eggs by 1 inch. Carefully add the eggs, bring back to a gentle boil and cook for 6 minutes. Transfer the eggs to the ice water, and shake or tap gently to crack the shells. Remove the eggs from the water and peel. Set aside; do not refrigerate or they will not warm up in the sauce.
3. Put the onions in a large skillet over medium heat. Cook, stirring constantly, until golden, about 10 minutes, taking care not to burn them. You may need to reduce the heat as the onions dry out.
4. Increase the heat to medium high; add 1/3 cup of the niterkibbeh, 1/4 cup of the berbere, the garlic, ginger, tomato paste and black pepper, and cook, stirring, for 1 minute. Add the chicken, turning to coat well with the butter mixture, and then leave the chicken skin-side down in the pan.
5. Add the chicken stock, bring to a simmer, cover, reduce the heat to low and cook at a gentle simmer until the chicken is very tender, about 40 minutes. Remove the lid, increase the heat to medium and simmer, stirring occasionally, until the liquid is reduced and the sauce is very thick, about 45 minutes, occasionally spooning the sauce over the chicken.
6. Remove the pan with the chicken from the heat and add the eggs, turning to coat them in the sauce. Cover the pan and let rest for 5 minutes.
7. To serve, place the chicken thighs and eggs on injera or serving plates, and spoon the sauce over.