Braised Berbere Chicken

with Green Beans and Tangy Couscous

Cooking time

35 minutes

Servings

2 / 4

Calories

530 /serving

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Anne-Marie's favourite

Berbere is a fiery spice blend commonly used in Ethiopian cuisine to give a kick to stews or to season meat. Key spices found in Berbere are chilies, garlic, ginger, cloves, cumin, allspice, cinnamon, fenugreek, ajowa, and many more. Both full of flavour and heat, this vibrant powder will do wonders with our tender chicken thighs, crispy green beans and pillowy couscous.

"I love braised dishes! You just let the broth do the magic and taste is always there. I can't wait to cook that dish and learn how to improve the usual chicken couscous with this Berbere spice blend. A friend of mine with an Ethiopian background just signed up with Goodfood and I can't wait to get her feedback on this recipe!"
Anne-Marie

We will send you:

  • 4 Chicken thighs
  • 170g Green beans
  • 2 Garlic cloves
  • 1 Bunch parsley
  • 100g Carrots
  • 1 Lime
  • 1 Yellow onion
  • 9g Berbere spice blend
  • 2 packages of Demi-glace (chicken)
  • 160g Couscous
  • You will need:

    Olive oil
    Salt & pepper
    Medium pot
    Large pan
    Butter
    Total Fat
    17 g
    Saturated Fat
    6 g
    Sodium
    398 mg
    Total Carbs
    54 g
    Sugars
    4 g
    Protein
    39 g
    Preparation
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    Mise en place
    Remove and discard the stem ends of the green beans. Roughly chop the parsley leaves and stems. Quarter the lime. Combine the following in one bowl: Halve, peel and thinly slice the onion. Mince the garlic. Small dice the carrot.
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    Sear the chicken
    In a large pan, heat a drizzle of olive oil on medium-high until hot. Pat the chicken dry with paper towel; season with S&P and as much of the Berbere spice as you’d like (depending on how spicy you'd like the dish to be). Add the seasoned chicken to the pan and cook, 4 to 6 minutes on the first side, or until golden brown.
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    Add the aromatics
    Flip the chicken over and add the onion, garlic and carrot. Cook, stirring occasionally, 3 to 5 minutes, or until the vegetables have softened.
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    Braise the chicken
    Add the demi-glace, 1 cup of water, and green beans to the pan. Increase the heat to high and cook, stirring occasionally, 7 to 9 minutes, or until the chicken is cooked through and the liquid is slightly reduced in volume.
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    Cook the couscous
    In a medium pot, bring 1 cup of salted water to a boil (double the water for 4 portions). Once boiling, stir in the couscous and cover. Remove from the heat and let stand 5 minutes, or until all of the water is absorbed. Add lime juice to taste, half of the parsley and 1 tbsp of butter (double the butter for 4 portions); season with S&P to taste. Fluff the couscous with a fork until the mixture is well combined.
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    Plate your dish
    Divide the couscous between your dishes. Top with the braised chicken and vegetables. Spoon the pan sauce over everything and garnish with the remaining parsley and lime wedges. Bon appétit!