Ethiopian Spicy Chicken Stew - cooking recipe

Ingredients

4 chicken drumsticks, 4 chicken breasts, 4 chicken thighs
6 cups red onions (thinly chopped) or 6 cups shallots (thinly chopped)
1 1/2 cups red chili powder (berbere)
1 1/2 cups clarified butter (Nitir Kebe)
6 garlic cloves (peeled and minced)
1 teaspoon garlic powder
1/4 teaspoon black cumin
1/2 cup red wine (if preferred)
1 teaspoon false cardamom powder
1/4 teaspoon black pepper
6 cups water
2 limes or 2 lemons
salt
8 eggs

Preparation

Remove skin, fat and trim the end bones from the chicken pieces; wash the pieces three times in cold water with piece of lemon/lime; soak in fresh cold water with fresh sliced pieces of limes/lemons and a pinch of salt (10 minutes).
In medium pot cook the onion using two cups of water by adding one tablespoon each time until the onion is golden brown and soft (20-25 minutes).
Add one cup of water to the cooked onion, bebere(red chili powder), garlic, black cumin, red wine, and stir it well for 10 minutes; add the purified butter and mix it very well (10 minutes);.
Remove lime/lemon and rinse the chicken pieces with fresh water and pat dry; make 2 one inch slits very lightly on each piece (to marinate the chicken pieces); add the pieces to the stew (10 minutes);.
Add three cups of water; cover the lid and stir the stew more often. After 15 minutes add the rest of the spices - false cardamom, black pepper and salt; mix them well. Cook it for another 30 minutes. Remove from heat.
Meanwhile, boil the eggs for 15 minutes; Remove the shell;.
Add the hard-boiled eggs to the chicken stew. Remove the stew from heat.
Serve it hot with Injera (Ethiopian flat bread) or with any kind of bread.