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Easy prep

Braised Berbere Chicken

with Green Beans & Tangy Couscous

Cooking time

20 minutes

Servings

2/4

Calories

600 /serving

Berbere is a fiery spice blend often used in Ethiopian and North African cuisine to give a kick to stews or to season meat. The mixture is commonly composed of chilies, garlic, ginger, cloves, cumin, allspice, cinnamon, fenugreek and ajowan, among others. Tonight, however, we’ve subtracted the heat while keeping the flavour in this vibrant combination; true to form, it does wonders with our tender chicken thighs, crispy green beans and pillowy couscous.

We will send you:

  • 4 Chicken thighs
  • 200g Trimmed green beans
  • 15ml Minced garlic
  • 1 Bunch of parsley
  • 100g Diced carrots
  • 1 Lime
  • 50g Sliced red onions
  • 24g Chicken demi-glace
  • 100g Couscous
  • 9g Mild Berbere spice blend (paprika, salt, cumin, fenugreek, cardamom, black pepper, allspice, turmeric, coriander, cinnamon, cloves, ajowan)

Contains: Gluten, Milk, Sulphites, Wheat

You will need:

Oil
Salt & pepper
Small pot (or kettle)
Large pan
1 or 2 tbsp Butter
Large heatproof bowl
Total Fat
20 g
Saturated Fat
7 g
Sodium
1610 mg
Total Carbs
61 g
Sugars
9 g
Protein
45 g
Fibres
8 g
Preparation
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Cook the chicken
In a large pan, heat a drizzle of oil on medium-high. Pat the chicken dry with paper towel; season with the spice blend. Add the seasoned chicken* to the pan and cook, partially covered, 4 to 6 minutes on the first side, or until golden brown.
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Mise en place
While the chicken cooks, in a small pot (or kettle), bring 1 cup of water to a boil (double for 4 portions). Quarter the lime. Roughly chop the parsley leaves and stems.
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Add the aromatics
Flip the chicken over and add the onion, garlic and carrots. Cook, stirring occasionally, 2 to 3 minutes, or until the vegetables have softened.
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Braise the chicken
Add the demi-glace, 1 cup of water (double for 4 portions) and green beans to the pan. Increase the heat to medium-high and cook, stirring occasionally, 7 to 9 minutes or until the chicken is cooked through and the liquid has slightly reduced.
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Cook the couscous
While the chicken cooks, in a large heatproof bowl, combine the couscous with the boiling water. Cover the bowl with a plate and let sit for 10 minutes. Fluff the couscous with a fork. Add the juice of up to 2 lime wedges (to taste), ½ the parsley and 1 tbsp of butter (double for 4 portions). Season with S&P and stir well to combine.
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Plate your dish
Divide the couscous between your plates. Top with the braised chicken and vegetables. Spoon the pan sauce over everything and garnish with the remaining parsley and lime wedges. Bon appétit!

*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.