1. Heat oil in a pan and brown the chicken. When all pieces are light brown, remove chicken. 2. In the same pan, without removing the oil, add butter, onion, ginger and garlic; cook until golden brown. 3. Add berbere and saute the mixture over low heat until it browns. 4. Add chicken stock and lime juice, simmer 3-4 minutes. 5. Return the chicken to the pan, cover, and simmer slowly for 30 minutes, turning the chicken from time to time. 6. Transfer the stew to a platter, garnish with eggs, and serve with injera or pita bread. ---------------------------------------------------------------------------
Nutrition
Ingredients
