Doro Wat Chicken - Ethiopian

3 lbs.  frying chicken cut into 8 pieces
Juice of one lime
5 cups thinly sliced red onion
1/2 cup butter
1/2 Berbere sauce
1/2 cup dry Red Wine
2 cloves garlic, crushed
1/2-1 tsp cayenne (depending on how spicy you like it)
1/2 fresh grated ginger
1/2 cup water
salt to taste
4 hard boiled eggs, peeled
1/2 tsp freshly ground pepper

Marinate the chicken in the lime juice for an hour.  In a heavy saucepan saute the onions in 2 tbsp of the butter.  Cover the pot and cook the onions over low heat until they are very tender but not browned.

Add the remaining butter to the pot along with the Berbere sauce, wine, garlic, cayenne and ginger.  Add 1/2 cup of water and mix well.  Bring to a simmer and add the chicken pieces.  Cook covered for 30-40 min or until the chicken is tender.  Add more water as necessary to keep the sauce from drying out.  When chicken is tender add salt to taste.  Add the eggs and heat through.  Top with the freshly ground pepper.

Recipe by Cathy