Tsebhi Dorho

Ingredients

 * 3 lbs frying chicken cut into 8 pieces
 * juice of one lime
 * 5 cups thinly sliced red onions
 * ½ cup spiced butter
 * ½ cup berbere sauce
 * ½ cup dry red wine
 * 2 cloves garlic -- crushed
 * 2 tsp cayenne
 * ½ tsp grated fresh ginger
 * ½ cup water
 * salt to taste
 * 4 hard boiled eggs -- peeled
 * ½ tsp freshly ground pepper

Directions

 * 1) Marinate the chicken pieces in the lime juice for hour.
 * 2) In a heavy saucepan sauté the onions in 2 tbsp of the spiced butter.
 * 3) Cover the pot and cook the onions over low heat until they are very tender but not browned.
 * 4) Add the remaining butter to the pot along with the berbere sauce, wine, garlic, cayenne and ginger.
 * 5) Add ½ cup of water and mix well.
 * 6) Bring to a simmer and add the chicken pieces.
 * 7) Cook, covered, for 30 – 40 minutes or until the chicken is tender, adding more water as necessary to keep the sauce from drying out.
 * 8) When the chicken is tender, add salt to taste.
 * 9) Add the eggs and heat through.
 * 10) Top with the black pepper prior to serving.