Ethiopian style chicken stew

Totally inauthentic, but delicious. We were craving Ethiopian food and there isn't an Ethiopian restaurant anywhere near here. Note to self: don't try making injera bread again.

The chicken is the one at the back.

500g boneless chicken thighs, cut into biggish chunks
2 tbsp lemon juice
2 tbsp ghee (or sunflower oil with some butter)
2 big onions, minced finely (use the food processor for speed)
1 tbsp grated ginger
1 tbsp minced garlic
1 tbsp berbere spice mix (or to taste)
100ml white wine
1 tsp honey
250ml chicken stock
salt (may not need if using salted stock)

1. Marinate the chicken in the lemon juice and some salt for at least 30 minutes.
2. Melt the ghee or oil/butter mixture then very gently saute the onions for 15 minutes or so until very soft but not burnt.
3.Add the garlic and ginger and berbere seasoning and saute for 10 minutes very gently.
4. Add the chicken, stock, wine and honey and bring to the boil.
5. Cover and simmer  gently for 30 - 40 minutes until the chicken is tender