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Heat a large skillet over medium low heat and add in the oil and all the chopped red onion. Let cook until nice and deeply caramelized, about 30-40 minutes, stirring frequently and adjusting heat on the pan accordingly so the onions are not burning and only caramelizing.
Once the onions have cooked down, increase the heat to medium high and add in the ginger paste and garlic paste as well as the berbere seasoning, salt and clarified butter or kibbeh. Stir to bring everything together, then place the chicken legs onto the onion mixture and pour in the water.
Bring the mixture to a simmer, then reduce the heat to medium low and cover the pan with a tight fitting lid. Let cook for 25-30 minutes until the chicken is all cooked through and the internal temperature of the thickest part of the meat reaches 165 F.
Remove the pan from the heat and place the hard boiled eggs into the pan to warm slightly. Serve with bread of choice and enjoy!