1 cup butter, divided 1 onion, chopped 2 ½ cups water, divided 1 (6 ounce) can tomato paste ¾ cup berbere seasoning 1 teaspoon chopped garlic ½ teaspoon ground ginger 4 skinless, boneless chicken breasts, cubed ⅓ cup sweet white wine ½ teaspoon ground cardamom ½ teaspoon freshly ground black pepper 4 hard-boiled eggs Heat 1/2 cup butter in a skillet over medium-low heat. Cook and stir onion until translucent, 5 to 6 minutes. Add 1/2…