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Chicken Stew (Ethiopia)



3 c Bermuda onions,finely
-chopped
1/3 c butter (or olive oil)
1/2 t cayenne pepper
1 t paprika
1/2 t pepper
1/4 t ginger,Ground
3 c water,divided
1 3 pound chicken,cut in 1"
-pieces
--including the neck and
-gizard
1/4 c lemon juice
8 whole hard eggs,Boiled
-peeled


In a heavy 4 to 6 quart pot or dutch oven, brown the onions, without using any fat, stirring constantly, until browned. Add the butter or oil, cayenne, paprica, pepper, ginger, and 1 cup of the water and stir to combine.
In a bowl, combine the remaining 2 cups of the water and lemon juice. Put the chicken in a large bowl, pour the lemon juice mixture over the top, and let the chicken soak for 10 minutes.
Drain the chicken, add it to the pot with the onions, and stir to combine. Simmer, covered, over low heat until the chicken is tender. Add more water if necessary. If the stew is too watery, mix 2 tablespoons flour with 2 tablespoons water and stir it into the stew. A few minutes before serving, add the eggs.
Makes 8 servings













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