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| 3 x ca. 450 g | Chicken |
| 9 x ca. 30 g | tomato paste |
| 3 | Sticks butter |
| 10 | Hard boiled eggs -- slightly |
| | Scored |
| 3 x ca. 450 g | Onion -- fine Chopped |
| 2 | cloves garlic minced |
| 4 Esslöffel | Berbere or awaze |
| 1 Teelöffel | black pepper |
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Remove skin from the chicken and score each piece slightly with a knife so the sauce can penetrate.
In a large stew pot, melt the butter, then saute the onions and garlic for five minutes. Add berbere, followed by tomato paste, stirring occasionally while the mixture simmers about 15 minutes. A piece at a time, stir in the chicken, coating well with the sauce.
Continue to simmer, adding enough water to maintain the consistency of a thick soup. When chicken is half done, after about 20 minutes, put in the hard boiled eggs. Cover and continue cooking until the chicken is tender.
The dish is ready when the oil has risen to the top. Add black pepper and let sit until slightly cooled.
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