Instructions

1. Season the chicken with salt and pepper.
2. In a large pot or dutch oven, melt the ghee. Once the ghee has melted, add the chicken and brown all sides. Once done, transfer to a plate.
3. In the same pot, add your diced onions and sauté until translucent.
4. Add all the spices to the onions, mixing until they are all covered and sauté for one more minute.
5. Add the tomatoes, wine, and chicken stock, then bring to a boil.
6. Return the chicken to the pot and cover. Reduce the heat to medium low and simmer for 40 minutes.
7. Add the hard boiled eggs into the pot about 5 minutes before turning off the heat.
8. Serve hot.
9. Enjoy!