Serves 4; cooking time, prep included – 45 minutes
one chicken, cut into pieces
1 onion, finely chopped
3 cloves garlic, minced
4 teaspoons nit’ir qibe
2 tablespoons olive oil or butter
2 teaspoon berberé
1 ½ cups chicken broth
1 cup diced tomatoes
4 hard boiled eggs
Salt to taste
Heat the olive oil or butter, add the onion to the pan and cook until softened and slightly golden. Add the nit’ir qibe and berbere to the onion stir until coated with spices. Cook for another 2 minutes on low heat. Add broth, bring to a boil, and lower to a gentle simmer for 10 minutes. Stir in the tomatoes and simmer for another 5 minutes. Add the chicken, lower the heat, and cook, covered, at a low simmer for 20 minutes. Add the eggs and simmer for an additional 10 minutes. Serve with rice and sauteed greens with coconut milk.
