fill a large bowl with water and add lemon juice. Cut a few deep cuts into meaty parts of chicken. Add skinned chicken to bowl and add sea salt. let chicken marinate for 20-30 mins. Heat a large cast iron skillet and saute onions in dry skillet stirring constantly over medium heat for a few minutes, add ghee and garlic and ginger. Cook for about 15-20 more mins until onions are quite soft. Add berbere, tomato paste and chicken broth. Bring to a boil. Remove chicken from lemon water and nestle into sauce, sprinkle with additiona salt and cook for 40 mins over low heat, covered, turning occasionaly. Add peeled hardboiled eggs and cook for 5 more mins. stirring. Serve over and with injera.