Ingredients
2 1/2 to 3 pound chicken, cut into 8 serving pieces
2 tablespoon Strained fresh lemon juice
2 teaspoon Salt
2 cup Finely chopped onions
¼ cup Niter kebbeh
1 tablespoon Finely chopped garlic
1 teaspoon Finely chopped, scraped fresh ginger root
¼ teaspoon Fenugreek seeds, pulverized with a mortar and pestle
¼ teaspoon Ground cardamom
⅛ teaspoon Ground nutmeg
¼ cup Berbere
2 tablespoon Paprika
¼ cup Dry white or red wine
¾ cup Water
4 Hard-cooked eggs
Freshly ground black pepper

Directions
Pat the chicken dry with paper towels and rub the pieces with lemon Juice and salt. Let the chicken rest at room temperature for 30 minutes.
In an ungreased heavy 3 to 4 quart enameled casserole, cook the onions over moderate heat for 5 or 6 minutes, until they are soft and dry. Shake the pan and stir the onions constantly to prevent them from burning; if necessary, reduce the heat or remove the casserole from the stove occassionally to let it cool for a few moments before returning it to the heat.

Stir in the niter kebbeh and, when it begins to splutter, add the Garlic, ginger, fenugreek, cardamom and nutmeg, stirring well after each addition. Add the berbere and paprika, and stir over low heat for 2 to 3 minutes. Then pour in the wine and water and, still stirring, bring to a boil over high heat. Cook briskly, uncovered for about 5 minutes, or until the liquid in the pan has reduce to the consistency of heavy cream.

Pat the chicken dry and drop it into the simmering sauce, turning the pieces about with a spoon until they are coated on all sides. Reduce the heat to the lowest point, cover tightly and simmer for 15 minutes. With tines of a fork, pierce 1/4-inch-deep holes over the entire surface of each egg. Then add the eggs and turn them gently about in the sauce. Cover and cook for 15 minutes more, or until the chicken is tender and the dark meat shows no resistance when pierced with the point of a small sharp knife. Sprinkle the stew with pepper and taste for seasoning.