Prepare the Chicken: Firstly, place your jointed chicken pieces in a large bowl. Pour over the lemon juice and add a generous pinch of salt. Massage well, then rinse thoroughly under cold running water until the water runs clear. This traditional step helps to tenderise the chicken and remove any impurities, leaving it clean and ready for marinating. Pat the chicken pieces completely dry with kitchen paper.

Slow-Cook the Onions: Heat the niter kibbeh (or oil) in a large, heavy-bottomed pot or Dutch oven over medium-low heat. Add the finely chopped red onions. Stir frequently and cook for a good 45-60 minutes, or even longer, until they are deep golden brown, incredibly soft, and have almost melted into a paste-like consistency. You'll know they're ready when your kitchen is filled with a wonderfully sweet, caramelised onion aroma, and their colour shifts from purple to a rich, burnished gold. This slow process is crucial; patience here yields immense flavour.

Build the Spice Base: Once the onions are perfectly caramelised, stir in the berbere spice blend. Cook for 5-7 minutes, stirring constantly, until the spices are fragrant and their vibrant red colour deepens significantly. The mixture will look like a thick, aromatic paste. Then, add the minced garlic and grated ginger, cooking for another 2-3 minutes until you can smell their pungent, earthy fragrance.

Add Liquids and Simmer: Pour in the chopped tomatoes and chicken stock. Bring the mixture to a gentle simmer, scraping any bits from the bottom of the pot. The sauce will begin to thicken and turn a rich, dark red. Let it bubble gently for about 10-15 minutes, allowing the flavours to meld, until the sauce visibly thickens and a slight sheen of oil appears on the surface.

Introduce the Chicken: Carefully add the dried chicken pieces to the simmering sauce, ensuring each piece is fully submerged. Bring the stew back to a gentle simmer, then reduce the heat to low, cover the pot, and cook for 1 hour to 1 hour 30 minutes. You'll know it's progressing well as the chicken becomes incredibly tender, easily pierced with a fork, and the sauce intensifies its deep, spicy aroma. My husband, who's usually picky, asked for seconds the first time I made it this way!

Finish and Serve: Check the seasoning and add more salt if needed. If using, carefully add the scored hard-boiled eggs to the pot during the last 15 minutes of cooking to warm through and absorb some of the sauce's flavour. The stew should be thick and glossy. Garnish generously with fresh chopped coriander before serving. The rich, spicy aroma will fill your kitchen, promising a truly satisfying meal.