Start by cleaning the whole chicken under cold running water. Rub it with lemon juice and a generous sprinkle of salt, then rinse again and pat dry.

In a heavy-bottomed pot, heat the niter kibbeh over low heat until melted. Add the red onions and cook for 45 to 60 minutes, stirring occasionally until caramelized.

Stir in the berbere spice blend and let it cook for 5 to 7 minutes until fragrant. Then, add the minced garlic and grated ginger.

Pour in the chopped tomatoes and chicken stock, and let the mixture simmer for 10 to 15 minutes.

Add the chicken pieces into the sauce, cover, and let it cook for 1 to 1.5 hours.

Taste the sauce and adjust seasoning with salt. Optionally, add the hard-boiled eggs and simmer for the last 15 minutes.

Garnish with fresh coriander before serving.