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1
Cook onion over low heat, not in any fat, for a long time, stirring constantly over very low heat until all the water is evaporated.
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2
Continue stirring until onions are slightly brown, then add the butter.
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3
Cook about 15-20 minutes still over low heat, adding 1 tablespoon hot water from time to time.
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4
The texture should be kind of pasty.
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5
Now add the bere or chili powder.
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6
If it looks too dry, add hot water and stir.
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7
Cook it about 30-45 minutes- keep stirring frequently.
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8
Keep adding hot water if necessary.
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9
Be careful not to let it brown, because chili powder will become bitter.
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10
Add garlic and ginger and simmer 15 more minutes.
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11
Add water as needed.
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12
Meanwhile, with your other set of free hands, wash chicken pieces well, and let stand in salted in lemoned water.
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13
Then squeeze each piece really hard to get out as much water as possible.
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14
Then, make little slits in the meat so the sauce will penetrate.
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15
Cook the meat in the sauce until the meat is tender, about 30 minutes.
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16
Stir from time to time.
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17
Add salt and pepper to taste just before removing from stove.
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18
Add 1 hard-boiled egg per person, cut into wedges.
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19
Serve with lots of bread (injera).
