Stewed chicken legs with berbere and eggs

This stew is a testament to the benefit of having Berbere Spice Mix in your cupboard—it takes a simple braised chicken that you can make any night of the week from basic to really special. Serve with cooked rice or flatbread.

General

• Source: in Bibi's kitchen
• Serves: 4-6
• Leftovers can be stored in an airtight container in the refrigerator for up to a few days and rewarmed in a heavy pot set over low heat (stir while you heat).

Ingredients

• 3 tablespoons unsalted butter or ghee
• 2 large red onions, finely diced
• 6 garlic cloves, minced
• 2 tablespoons minced ginger
• 3 tablespoons Berbere Spice Mix (this page) or store-bought berbere
• 1 teaspoon kosher salt, plus more as needed
• 2 medium vine-ripened tomatoes, finely diced
• 1 cup water
• 8 chicken drumsticks
• 6 large eggs, hard-boiled and peeled

Procedure

1. Melt the butter in a medium saucepan set over medium heat. Add the onion, garlic, and ginger and cook, stirring occasionally, until just beginning to soften, about 5 minutes.
2. Stir in the berbere and salt and cook, stirring, until very aromatic, about 1 minute.
3. Add the tomatoes and cook, stirring until they’ve reduced down and the mixture is almost dry, about 10 minutes.
4. Add the water, increase the heat to high, and bring to a boil.
5. Lower the heat to maintain a simmer.
6. Season the chicken pieces all over with salt and then nestle them into the pot. Cover and cook, uncovering the pot every so often to stir, until the chicken is very tender, about 1 hour.
7. Add the eggs and cook, stirring every so often, until the eggs are heated through and nicely coated with the sauce, about 10 minutes.
8. Use a slotted spoon to transfer the chicken legs and eggs to a serving dish.
9. Increase the heat to high, return the sauce to a boil, and cook until slightly reduced and thickened, about 5 minutes.
10. Spoon the sauce over the chicken and eggs. Serve immediately.