Melt 1/2 cup butter in a skillet over medium-low heat. Add onion; cook and stir until translucent, 5 to 6 minutes. Add 1/2 cup water and tomato paste; stir until hot, about 2 minutes. Stir in berbere, remaining 1/2 cup butter, garlic, and ginger. Reduce heat to low; cook until mixture thickens to a paste consistency, 20 to 30 minutes.
Stir remaining 2 cups water into berbere paste; add chicken. Simmer until thickened to sauce consistency, about 45 minutes.
Stir wine, cardamom, and black pepper into sauce; add hard-cooked eggs. Cook until sauce is slightly reduced, about 15 minutes more.
:max_bytes(150000):strip_icc()/3428959_-Doro-Wat-Photo-by-Buckwheat-Queen-79baec7394704ab3a6bff15905649dde.jpg "Doro Wat: Ethiopian Chicken Dish (1)")
Cook's Notes:
Berbere is very spicy, so if you are sensitive, reduce the amount in the recipe.
If you are unable to find berbere, I have a recipe that comes close: Berbere (Ethiopian Spice). However, it seems there are many possible variations.
You can substitute any other type of meat for the chicken breast, if desired.
