2-1/2 to 3 lb chicken, cut into 12 serving pieces (or same amount of chicken breasts and thighs, boneless or bone-in)
2 Tbsp freshly squeezed lemon juice
2 tsp salt
1 onion, diced
1/3 cup spiced butter*
1 Tbsp fresh ginger root, minced
1 Tbsp chopped garlic
1/4 tsp ground cardamom
1/8 tsp ground nutmeg
1/4 cup berbere (chili pepper), hot chili powder or cayenne
2 Tbsp paprika
1/4 cup dry white or red wine
3/4 cup water
4 hard-boiled eggs, peeled
freshly ground pepper
Pat the chicken dry and rub the pieces with lemon juice and salt. Let stand at room temperature for 30 minutes.
In an ungreased, heavy nonreactive casserole, cook the onion over moderate heat 5 minutes until soft and dry. Shake the pan and stir constantly to prevent burning; if necessary reduce the heat or lift the pan occasionally from the stove. Stir in the spiced butter and, when it begins to sputter, add the garlic, ginger, cardamom and nutmeg, stirring well after each addition. Add the cayenne and paprika, and stir over low heat 2-3 minutes. Pour in wine and water and, still stirring, bring to the boil over a high heat. Cook uncovered, 5 minutes or until the liquid in the pan has reduced to the consistency of heavy cream.
Pat the chicken dry and drop it into the simmering sauce, turning the pieces until they are coated on all sides. Reduce heat to low, cover and simmer 30 minutes, or until the chicken is tender. Add black pepper to taste. With the tines of a fork, pierce 1/4-inch deep holes over the entire surface of each egg. Add to the sauce and turn gently to coat. Serve hot (may be made a day ahead; refrigerate and reheat) with injera bread or boiled rice.
*To make spiced butter: Melt 1 lb organic butter in a pan with 1 tsp each cardamom, garlic, minced gingerroot and allspice. Store in a container in the refrigerator for 2 weeks.