1 chicken, cut up, skin, wash
1 med. lemon, sliced
6 c. chopped onion
1 stick butter
3 tsp. berbere
1/2 sm. can tomato paste
1 tsp. curry
1/2 tsp. cardamom
1 tsp. ginger
2 tsp. garlic powder
1/2 tsp. fenugreek
Salt to taste
1 c. water

Marinate chicken pieces with lemon sliced 30 minutes or overnight. Cook onions in a little water until they're translucent; drain any remaining liquid. Continue cooking and stirring onions as they brown.

When onions are slightly browned, add butter, berbere, tomato paste, and remaining spices. Stir well, add 1/4 cup water, stir. (Don't add too much water at this point because once the chicken has been added, the amount of liquid will increase.) If time allows, let simmer 5 to 10 minutes.

Add chicken pieces, simmer for 30 to 40 minutes. Stir occasionally to prevent burning, but take care not to separate meat from bones. Score hard-boiled eggs several times with the tip of a knife. Push the eggs gently down into the stew. Let stew simmer for another 10 to 20 minutes. Serve on injera or with rice.

NOTE: The ingredients and directions in this recipe are meant to guide a beginner. With experience, each cook develops her/his own special touch. Ethiopian food is to be experienced -- from preparation to the last bite! Serves 6.