Chicken Stew (Doro Wat)

Niter Kibbeh (Spiced Butter): 

1 pound unsalted butter

1 tablespoon chopped fresh ginger

1 teaspoon whole allspice berries

1 teaspoon fenugreek seeds

1 teaspoon dried oregano

1/2 teaspoon turmeric

6 black cardamom pods, crushed lightly with a knife blade

2 cloves garlic, coarsely chopped

1 small yellow onion, chopped

2 teaspoons black cardamom seeds

2 teaspoons coriander seeds

2 teaspoons fenugreek seeds

1 teaspoon whole allspice

4 cloves

Berbere (Spice Mix):

1/3 cup New Mexico chile powder

1/4 cup paprika

2 teaspoons cayenne pepper

2 teaspoons ground ginger

2 teaspoons kosher salt

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon freshly grated nutmeg

1 small stick cinnamon

Chicken Stew:

8 skinless, bone-in chicken thighs (about 2 pounds)

Juice of 1 lemon

Kosher salt

4 large eggs, at room temperature

2 large yellow onions, finely diced (about 1 pound)

1 tablespoon minced garlic

1 tablespoon minced fresh ginger

1 tablespoon tomato paste

1/4 teaspoon freshly ground black pepper

1 1/4 cups chicken stock or low-sodium chicken broth

Injera, for serving