Steps
Steps of Preparation:
1. Cut the chicken thigh into small cubes.
2. Heat the oil in a large skillet over medium heat.
3. Add the chicken cubes, berbere spice, onion, and garlic to the skillet.
4. Cook the chicken until it is golden and cooked through, about 8 minutes.
5. Add the tomato paste, chicken broth, salt, and pepper.
6. Bring the mixture to a gentle simmer and cook for 10 minutes.
7. Add the hard-boiled egg and butter.
8. Simmer for an additional 5 minutes.
9. Garnish with chopped parsley, if desired.
10. Serve over injera bread.