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Chicken Stew (Doro Wett)

['2 medium red onions, diced', 'Salt', '1/4 cup Spiced Butter (or 4 tablespoons (1/2 stick) unsalted butter, divided', '1/4 teaspoon ground cardamom, preferably freshly ground', '1/4 teaspoon freshly ground black pepper', '3 cloves', '2 garlic cloves, finely chopped', 'One 1 1/2-inch piece ginger, peeled and chopped', '1 tablespoon Berbere or chili powder', '2 1/2 cups chicken stock, divided', 'One 4-to 5-pound chicken, cut into 10 pieces, wings reserved for another use', '1/4 cup dry red wine', 'Juice of 1 lime', '2 hard-boiled eggs', 'peeled']

Combine the onions, a pinch of salt, and half of the spiced butter in a Dutch oven or other large deep pot over low heat. Cook, stirring occasionally, until the onions are golden, about 15 minutes. Add the remaining butter, the cardamom, black pepper, cloves, garlic, ginger, and berbere and cook until the onions soften and take on the color of the spices, about 10 minutes.
Add 2 cups of the chicken stock and the chicken legs and thighs, bring to simmer, and simmer for 15 minutes. Add the remaining 1/2 cup chicken stock and the wine, bring back to a simmer, and simmer for 10 minutes. Add the chicken breasts and simmer for 20 minutes.
Gently stir in the lime juice and eggs and simmer for another 5 minutes. The sauce will be loose and soupy. Season with salt to taste.

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