Serves 4 – 5.3lb Chicken Pieces
1/3 Cup Butter
1 Large clove garlic (minced)
1 Teaspoon Berber’e
3 oz Tomatoe paste
½  Teaspoon Black pepper
1/3 Cup Peanut butter
½ Cup Chicken stock
2 Onions chopped
1 Hard boiled eagg per personInstructions:

• Remove skin from chicken, and score chicken meat so that sauce can penetrate meat.
  Melt butter in large pot.
• Saute onions and garlic for 5 minutes. Add BERBER’E, and then the tomatoe paste.
• Simmer 15 minutes. Stir in the chicken one piece at a time, stirring so the chicken gets well coated.
• Simmer about 20 minutes. Take out some liquid, stir the peanut butter into the liquid, and then return all to the pot.
• STIR.
• Lightly score the eggs, and gently place in the pot.
• Cover and continue cooking until chicken is done.