Pulse 3 cups of chopped yellow onions in a food processor to a chunky purée.
Heat 2 tablespoons of niter kibbeh (Ethiopian spiced butter) and 2 tablespoons of olive oil in a Dutch oven. Add the onions, cover and cook over low heat for 45 minutes, stirring occasionally.
Add 1 tablespoon of minced garlic, 1 tablespoon of minced ginger, and a third of 3 tablespoons of butter. Cover and cook for 20 minutes, stirring occasionally.
Stir in ¼ cup of berbere spice blend and the remaining butter. Cover and cook for 30 minutes. Meanwhile, pour 2 tablespoons of lemon juice over 1360g of bone-in chicken pieces.
Add the chicken, 1 cup of chicken stock, ½ cup of white wine, 1 teaspoon of honey, and salt. Bring to a boil, then cover and simmer over low heat for 45 minutes.
Peel 4 hard-boiled eggs, prick them all over with a fork and add to the stew. Cover and simmer for 15 minutes.
