Instructions: Remove skin and fat from chicken. Wash chicken and soak in cold water with 1 teaspoon salt and diced lemon while making the sauce.

Cook onions in clarified butter over medium heat until the onions are soft and golden brown. Add 1/4 cup water to prevent burning. Add berbere and cook for 7 to 10 minutes. Add the to- matoes and cook an additional 10 minutes. Add 1 cup water, simmer for 1 minute.

Drain chicken, discard the lemon chunks. Put chicken into the sauce. Add the garlic, ginger and salt. Cook 45 minutes, or until chicken is done.

Remove from heat; sprinkle with black pepper.

Before serving, peel the hard-cooked eggs and poke with a fork on 4 sides.

Carefully place eggs into the sauce. Serve with rice injera (crepelike bread).

lack of information on berbere paste, 2 g fiber.

Maaza Haile Michael, Dahlak Restaurant.

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