Doro wat (Ethiopian)

Ingredients

• 1 ½  lbs chicken thighs
• 2 tablespoons fresh lemon juice
• 4 tablespoons butter
• 1/4 tsp ground ajwain
• 1/4 tsp ground cardamom
• 1/4 tsp ground cumin
• 1/4 tsp dried oregano
• 3 cups yellow onions finely minced to a chunky puree in food processor
• 3 tablespoons butter
• 1 tablespoon finely minced garlic
• 1 tablespoon finely minced ginger
• 2 tsp berbere 
• 1½ teaspoons salt
• ½ cup white wine mixed with 1 teaspoon honey (I didn't use this, and it turned out fine)
• 1 cup chicken stock
• Optional: boiling potato cut into 1/2-inch cubes, added at same time as chicken
• 6 medium- to hard-boiled eggs, pierced all over with fork about ¼ inch deep

Instructions

1. Place the chicken pieces in a bowl and pour lemon juice over. Let sit at room temperature for at least 30 minutes.
2. Heat the 4 tbsp butter, ajwain, cardamom, cumin, and oregano along with the olive oil in a Dutch oven. Add the onions and saute, covered, over low heat for 45 minutes, stirring occasionally.
3. Add the garlic, ginger, and 1 tablespoon butter and continue to saute, covered, for another 20 minutes, stirring occasionally.
4. Add the berbere and the 2 remaining tablespoons of butter and saute, covered, over low heat for another 30 minutes, stirring occasionally.
5. Add the chicken and lemon juice, broth, and wine and bring to a boil. Reduce the heat to low, cover, and simmer for 45 minutes, stirring occasionally.
6. Adjust the seasonings, adding more berbere according to heat preference. Add the boiled eggs and simmer on low heat, covered, for another 10-15 minutes. 
7. Serve hot with injera bread or rice.

Based on
http://www.daringgourmet.com/2013/08/27/doro-wat-spicy-ethiopian-chicken-stew/