1. Place the chicken pieces in a bowl and marinate for 1 hour in the lime juice.
2. In a heavy saucepan saute the onions in 2 tablespoons of the Spiced Butter. Cover the pot and cook the onions over low heat until they are very tender, but not browned. Stir them occasionally.
3. Add the remaining butter to the pot, along with the Berbere Sauce, wine, garlic, cayenne, and ginger. Add ˝ cup of water and mix well.
4. Bring to a simmer and add the chicken pieces. Cook, covered, for 30 to 40 minutes or until the chicken is tender, adding more water if you need to in order to keep the sauce from drying out.
5. When the chicken is tender, taste for salt. Add the peeled eggs and heat through. Top with the black pepper and serve.
