Doro Wat Tacos

Directions

1. 1
   In a bowl, rub the chicken with the lime juice, 1 teaspoon of the thyme, 1 tablespoon of the berbere and a generous pinch each of salt and pepper.
2. 2
   Let stand for 30 minutes.
3. 3
   Preheat the oven to 350.
4. 4
   In a large, deep ovenproof skillet, melt the butter.
5. 5
   Add the onions and cook over moderately low heat, stirring, until golden and softened, about 25 minutes.
6. 6
   Stir in the garlic, habanero, ginger and the remaining thyme and cook until fragrant, 1 minute.
7. 7
   Add the tomato paste and the remaining berbere.
8. 8
   Cook over moderate heat until glossy, about 5 minutes.
9. 9
   Add the wine and cook until almost evaporated, 3 minutes.
10. 10
    Stir in the stock; bring to a boil.
11. 11
    Add the chicken, cover and bake for 40 minutes, until tender; turn halfway through baking.
12. 12
    Shred the chicken with 2 forks.
13. 13
    Simmer over moderately high heat until the sauce has thickened, 5 minutes.
14. 14
    Stir in half the eggs and season with salt and pepper.
15. 15
    Serve with tortillas and the remaining eggs.