In Ethiopia, Wett is served on injera, a bread like pancake made from t'ef, a local grain. We often serve it with rice, bulgur, attieke (cassava couscous) or with a simple side of shallot seasoned mashed potatoes.
Wash the chicken thoroughly. Sponge dry and place in a bowl.
Add the onions, lime juice and salt. Mix well and ideally allow to marinate for1 hour.
Remove the onions from the bowl.
Heat a large pot on medium heat. Add half the butter and the onions. Cook stirring regularly until the onions wilt (10 minutes).
Add the ground Berbéré, ginger, garlic and the remaining butter. Cook until everything is well infused.
Add the wine and 2 cups of water. Cover and simmer for 15 minutes.
Add the chicken and cook until tender (30-40 minutes).
Add the hard boiled eggs and taste for salt. Turn off the heat and let rest for 15 minutes before serving.