Tsebhi Dorho

Heat the spiced butter in a large, heavy-bottomed pot or Ethiopian/Eritrean cookware over medium heat until fragrant, about 1-2 minutes. Do not allow the butter to brown.

Add the crushed garlic, grated ginger, cayenne, and freshly ground pepper to the hot butter and stir constantly for 30 seconds to bloom the spices and release their aromatics.

Add the thinly sliced red onions to the pot and cook, stirring frequently, until they become very soft and translucent, releasing their juices.

Stir in the berbere sauce thoroughly, coating all the onions evenly with the spice mixture. Cook for 1 minute to integrate the flavors.

Pour in the dry red wine and water, stirring to deglaze the pot and combine all ingredients. Bring the mixture to a gentle simmer.

Arrange the 8 pieces of grilled chicken in the pot, nestling them into the sauce so they are partially submerged. Pour the lime juice over the chicken.

Reduce heat to low and simmer the chicken in the sauce for 20-25 minutes, stirring occasionally and basting the chicken pieces with the sauce to ensure even cooking and flavor absorption.

Gently place the peeled hard boiled eggs into the sauce during the last 5 minutes of cooking to warm them through and allow them to absorb the flavors.

Taste the dish and adjust the seasoning with additional salt and cayenne if needed, keeping in mind the depth of the berbere and spiced butter.

Transfer the tsebhi dorho to a serving platter, arranging the chicken pieces and hard boiled eggs on top of the onion and sauce base. Spoon additional sauce over the top before serving.