How to make
Soak the chicken in a bowl with the cut into quarters lime. Roast the onion until crispy without oil. Add the butter and berbere (this is an Ethiopian spice similar to cayenne pepper) and mix well.
Then pour in a glass of water, the wine and all the spices and mix again. Put the chicken as well and sauté for 30 to 40 minutes, periodically pouring in water. When the chicken is tender and the sauce starts to thicken, add the chopped eggs, sprinkle with black pepper and remove from the heat.
