About the Recipe

Ingredients
4 Red Onions, finely diced
2kg Chicken Legs
2 tbsp Kibbeh Butter, substitute with Unsalted Butter
2 tbsp Tomato Paste
6 Hard Boiled Eggs
2 tbsp Garlic, minced
2 tbsp Ginger, grated
¼ cup Water
½ cup Berbere Spice, found in most specialty supermarkets
2 tsp Salt
Preparation
Boil the eggs, peel and set aside.
Sweat the onions in a pot with some oil over medium heat until slightly transparent.
Add in the minced ginger, garlic, salt and berbere spice and cook for a few minutes. Stir well before adding in the kibbeh or butter and tomato paste.
Add the chicken legs and seal on each side before adding the water and cooking on medium heat for 30-40 mins stirring occasionally to prevent burning.
Once the chicken becomes tender stir in the eggs and cook for a further 15 mins. Serve with rice, injeera bread (if you can find it) and okra.