Doro Wat Ethiopian Chicken Dish

Heat 1/2 cup butter in a skillet over medium-low heat. Cook and stir onion until translucent 5 to 6 minutes. Add 1/2 cup water and tomato paste; stir until hot about 2 minutes. Stir in remaining butter berbere garlic and ginger. Adjust heat to low and cook until mixture thickens to paste consistency 20 to 30 minutes.

Stir remaining water into berbere paste; add chicken. Simmer until thickened to sauce consistency about 45 minutes.

Stir white wine cardamom and black pepper into the sauce; add hard-boiled eggs. Cook until sauce is reduced slightly about 15 minutes more.