In a heavy enamel or iron stewpot, cook the onions over moderate heat for about 5 minutes or until translucent by adding water as needed. Then add the garlic. Do not let brown or burn. Add the ginger; continue to saute for 5 more minutes, adding water as needed. Stir in the Niter Kibbe and stir for another 5 minutes until well blended. Pour in honey wine (optional) or dry white wine, bring to a boil. Cook briskly, uncovered, for about 5 minutes stirring occasionally.
Gently drop the chicken into the simmering sauce. Carefully stir chicken until coated on all sides (the sauce should cover the chicken) add water as needed. Reduce heat, cover, and simmer for 10 minutes.
Let cool for 15 minutes and serve with Injera, yogurt, sour cream, or Ayeb.
6 drumsticks and 6 thigh bone-in chicken meat
1 whole fresh lemon
2 teaspoons salt
remove the skin & all the fat. Chop off the lower end bone of the drumstick to flavor and season the chicken. Wash the chicken; rub it with salt and fresh lemon. Let sit for 15 minutes. Wash and drain. Leave chicken on strainer to dry to form protective skin.
Cook eggs & pierce with fork to allow the flavor seep in.
2 1/2 GL Buttermilk
2 tablespoon Niter Kibe
Boil the buttermilk until the curds appear to float about 25 minutes
Strain and mix with the spiced butter salt to taste. Let it cool for 15 minutes and serve.