Ingredients
- 40 mins
- 8 serv juice (pieces)
- 4 eggs (hard boiled)
- 1 fryer chicken (whole)
- 1 lime
- 600 gr onions (red)
- 120 ml berbere sauce
- 120 ml water
- 120 ml dry wine (red)
- 110 gr spiced butter
- 9 gr spiced butter
- 6 gr cayenne pepper
- 2 gr ginger (fresh)
- 1 gr black pepper (freshly)
- some garlic
need to in order to keep the sauce from drying out. When the chicken is tender, taste for salt. Add the peeled eggs and heat through. Top with black pepper and serve.
