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1
Combine the lemon juice and salt in a large, nonreactive mixing bowl and stir until slightly dissolved.
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2
Add the chicken thighs, one at a time, dipping both sides of each piece in the marinade to coat.
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3
Cover and allow to marinate in the refrigerator for about 30 minutes.
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4
While the chicken is marinating, puree the onions, garlic and ginger in a food processor or blender.
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5
Add a little water, if necessary, to get the blades moving.
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6
Heat the butter in a Dutch oven over medium heat and stir in the paprika to color the oil.
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7
Stir in the berbere paste and cook for 3 minutes, until heated through.
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8
Add the onion mixture and saute until most of the moisture evaporates and the mixture reduces, about 15 minutes.
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9
Pour in the stock and wine, add cayenne to taste and season with salt and pepper.
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10
Remove the chicken from the lemon juice and discard the marinade.
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11
Add the chicken to the pot and cover with sauce.
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12
Bring the sauce to a boil, reduce the heat to low, cover and simmer for 45 minutes, flipping the chicken halfway through.
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13
Add water, if necessary, to maintain the liquid level.
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14
Add the whole hard-boiled eggs and continue to cook until the chicken is very tender, 10 to 15 minutes.
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15
Adjust seasoning and serve hot with injera bread or rice.
