• 2 tablespoons avocado oil
  • 4 lar ge onions blended smooth
  • 2 tablespoons of Niter Kibbeh or clarified butter
  • 3 tablespoons garlic minced
  • 2 tablespoons of ginger minced
  • 1/4 to 1/2 stick of butter
  • 1/3 cup Berbere Spice
  • 3 lbs of chicken thighs cut into medium chunks
  • 2 tablespoons lemon juice
  • 1 cup chicken stock
  • 2 tablespoons of T ej (Ethiopian wine) or a mix of white wine vinegar & honey
  • 5 boiled eggs
  • Please buy injera from an Ethiopian restaurant that we will serve it


Preparation 1.Blend your onions to an almost smooth paste set aside 2.In a large saucepan, add 2 tablespoons of avocado oil and 2 tablespoons of the NiterKibbeh on low heat. 3.Add onion and stir.Allow to cook for about 45 minutes covered while stirring occasionally. 4.Add garlic, ginger, and ½ stick of butter. Continue to cook for another 20 minutes. 5.Add 1/4 cup Berbere spice and salt. Stir and continue to cook on low for another 20minutes. 6.Season the chunks of chicken thighs with a bit of salt, pepper, and the lemon juice.Allow it to sit for about 15 minutes. 7.Add the chunks of chicken thighs to the sauce along with chicken stock, tej wine, and salt.Bring to a boil and then reduce heat to low.Allow to further cook with the chicken for an additional 45 minutes. Make sure you stir in between8.Before adding the boiled eggs, poke the eggs with the fork so the sauce can seep into the eggs.Add Eggs, continue cooking for about 10 minutes and the sauce should be ready to serve with the Injera