Chicken Stew

Ingredients

2	red onions
4 tbsp	unsalted butter
¼ tsp	ground cardamom, pref. fresh
¼ tsp	ground black pepper
3	cloves
2 cloves	of garlic, finely chopped
1 piece	of ginger, peeled and chopped
1 tbsp	Berber (spicy cayenne powder)
10	chicken pieces (keep wings aside for another dish)
2	Renzo Chicken cubes dissolved in 1 litre of water
2	hard-boiled eggs, shelled

1. In a saucepan, stir-fry the chopped onions and half of the butter on a low heat. Leave to cook, stirring occasionally, until the onions are soft (approx. 15 minutes). Add the rest of the butter, cardamom, black pepper, cloves, garlic, ginger and Berber (spicy cayenne powder) and cook until the onions are golden and absorb the colour of the spices (approx. 10 minutes).
2. Add 2 cups of Renzo stock and the chopped chicken, season and cook on a low heat for 15 minutes, then add 1 more cup of stock and leave to cook for 10 minutes.Stir gently and add the hard-boiled eggs (chopped); cook on a low heat for 5 more minutes. Serve with Lentil Stew.