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Slice 20 red onions into small pieces or pulse in a food processor
Heat a large stew pot on medium-low heat and add onions, cover and cook for 45 minutes to 1 hour until softened and dark in colour
Toast the chillies, peppercorns, cumin seeds, cardamom pods and coriander seeds until fragrant but not burnt
Add toasted spices to a spice blender with paprika, turmeric, nutmeg and cinnamon, blend until smooth
Soak chicken in water, lime juice and salt for 5 minutes
Once onions are dark purple, add a few tbsp extra ghee and cook for 5 minutes
Add berbere spice mix and stir very well
Add garlic and ginger paste and clarified butter, cook for 2 minutes
Strain water from chicken, pat dry with paper towel, then add to the stew pot
Cook chicken for 40 minutes until tender and cooked through
Add hard boiled eggs at the end and season generously with salt to taste
Serve with injera