Make the Berbere and Niter Kibbeh (do ahead if you like) — Whisk all the berbere spices together in a small bowl and funnel into a jar — done. For the niter kibbeh, melt the butter in a small saucepan over medium-low heat. Stir in the garlic, ginger, fenugreek, cardamom, turmeric, cinnamon stick, cloves, and salt; simmer gently for 5 minutes until fragrant and the milk solids turn lightly golden. Strain through a fine-mesh sieve into a jar, discarding the solids. Both keep beautifully — berbere for months in the pantry, niter kibbeh for 2 weeks in the fridge. Hard-boil the eggs now too, if you haven't already.

Prep the Chicken — Rub the chicken pieces all over with the lemon juice and 1 teaspoon salt — this is the traditional Ethiopian step that freshens the chicken and helps the sauce cling. Set aside at room temperature while you start the onions (no longer than 30 minutes).

Cook the Onions Dry — the Heart of Doro Wat — Place the finely chopped red onions in a large, dry Dutch oven over medium heat — no oil, no butter yet. This is the authentic technique: stir frequently as the onions release their water, then keep cooking, stirring every few minutes, for 25–30 minutes until the water fully evaporates and the onions collapse into a soft, sweet, deeply golden paste. Don't rush this — the long onion cook is what gives doro wat its signature body and sweetness. If they start to stick, add a splash of water, not oil.

Bloom the Spices — Stir the niter kibbeh into the onion paste until melted. Add the minced ginger and garlic and cook 1 minute until fragrant. Sprinkle in the berbere spice blend and stir constantly for 1 minute — toasting the spices in the spiced butter wakes up their flavor. Stir in the tomato paste and cook 2 more minutes until it darkens slightly.

Braise the Chicken — Add the chicken pieces to the pot along with the chicken broth and red wine (if using). The liquid should come about halfway up the chicken — add a splash more broth if needed. Bring to a gentle simmer, then cover, reduce the heat to low, and braise for 40–45 minutes, turning the chicken once halfway through, until the meat is fall-off-the-bone tender and nearly pulling away from the bone.

Add the Eggs and Finish — Using a small sharp knife, make 2–3 shallow slits in each peeled hard-boiled egg — this lets the sauce seep inside. Nestle the eggs into the stew, spooning sauce over them. Simmer uncovered for 10 minutes more, until the sauce thickens to a rich, glossy consistency that coats the chicken (a little oil glistening on the surface is traditional and correct). Taste and adjust salt. Rest 10 minutes off the heat, then serve.