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Easy prep

Braised Berbere Chicken

with French Beans & Tangy Couscous

Cooking time

20 minutes




600 /serving

Berbere spices are most often used in Ethiopian and North African cuisine to add some wow to stews or meat. Tonight, let’s dive into this aromatic universe to spice our tender braised chicken thighs—and why not, let’s sprinkle some on our crispy French beans and fluffy couscous too! It’s a fragrant flavour profile we honestly love on everything this time of year, when we could all do with a little soul-warming heat.

We will send you:

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

Contains: Milk, Sulphites, Wheat

You will need:

Salt & pepper
Small pot (or kettle)
Large pan
1 or 2 tbsp Butter
Large heatproof bowl
Total Fat
20 g
Saturated Fat
7 g
1610 mg
Total Carbs
61 g
9 g
45 g
8 g
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Start the chicken
In a large pan, heat a drizzle of oil on medium-high. Pat the chicken dry with paper towel; season with ¾ of 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 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 & carrots
Flip the chicken over and add the onions, garlic and carrots. Cook, stirring occasionally, 2 to 3 minutes, or until the carrots have softened.
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Finish the chicken
Add the demi-glace, 1 cup water (double for 4 portions) and French beans to the pan. 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 cooked couscous with a fork. Add the juice of up to 2 lime wedges, to taste (double for 4 portions), ½ the parsley, 1 tbsp butter (double for 4 portions) and the remaining spice blend. 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.