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["Method:", "1. Add onions, tomatoes and berebere to medium-high heat. Cook covered until dry (i.e., water from onions and tomatoes is mostly gone), stirring occasionally to avoid sticking. (NOTEWATCH THIS CAREFULLY.) When done, sauce will start sticking to bottom of pot. This should take about 1 hour.", "2. Add butter, garlic and ginger. Cook covered over medium-low heat until sauce turns from bright orange-red to reddish-brown and becomes as thick as very thick spaghetti sauce, stirring occasionally to avoid sticking. Add water if needed to avoid sticking. This should take about 1 to 2 hours.", "3. Add chicken and salt to taste. Cook chicken until tender. In Ethiopia this takes another hour, IN U.S. ABOUT 30 MINUES .", "4. Add peeled hard-boiled eggs to pot a little before serving, so it just picks up flavors but doesn't get broken. You may want to leave this out and just add them when you warm individual portions.", "5. Serve with injera.", "", "Alternate Method:", "", "1. Cook onion alone until very well cooked, soft and golden, not crisp, about 45 minutes to 1 hour.", "2. Then add butter, berbere and other spices and cook until well blended and smooth. Can also add small amount of tomatoes (or tomato sauce/paste) at this time to tone-down the spiciness, although this is not traditionally done.", "3. Continue as above."]
