Doro Wot

Combine chicken and lime juice in a large pot. Add water to cover and let sit for 30 minutes.

Meanwhile, place eggs in a saucepan. Cover with water and bring to a boil. Remove from heat and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.

Put onion and salt into a stockpot. Cook over medium-low heat until slightly softened, about 5 minutes. Add olive oil and cook for 15 to 20 minutes. Add berbere powder and cook for 15 to 20 minutes more.

Stir in tomato paste until thoroughly mixed. Add garlic; stir until completely incorporated and cook for 5 to 10 minutes. Add ghee, cinnamon, cumin, and cardamom. Add water as needed to break thickness.

Remove chicken from lime water and stir into the stockpot; let simmer for 10 to 15 minutes. Stir in hard-boiled eggs. Let whole dish cook until chicken is no longer pink in the centers and juices run clear, 1 to 2 hours.