Ethiopian Chicken Stew

• 1 chicken cut up, skin, wash
• lemon 1 med., sliced
• 6 cups chopped onion
• 1 stick butter
• 3 teaspoons Berbere
• 1 can tomato paste
• 1 teaspoon curry
• 1/2 teaspoon cardamom
• 1 teaspoon ginger
• 2 teaspoons garlic powder
• 1/2 teaspoon fenugreek
• salt to taste
• 1 cup water

1. Marinate chicken pieces with lemon sliced 30 minutes or overnight. Cook onions in a little water until they're translucent; drain any remaining liquid. Continue cooking and stirring onions as they brown.
2. When onions are slightly browned, add butter, berbere, tomato paste, and remaining spices. Stir well, add 1/4 cup water, stir. (Don't add too much water at this point because once the chicken has been added, the amount of liquid will increase.) If time allows, let simmer 5 to 10 minutes.
3. Add chicken pieces, simmer for 30 to 40 minutes. Stir occasionally to prevent burning, but take care not to separate meat from bones. Score hard-boiled eggs several times with the tip of a knife. Push the eggs gently down into the stew. Let stew simmer for another 10 to 20 minutes. Serve on injera or with rice.

chicken, onion, butter, berbere, tomato paste, curry, cardamom, ginger, garlic, fenugreek, salt, water

Taken from www.yummly.com/recipe/Ethiopian-Chicken-Stew-1656619 (may not work)