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Dairy Free

Braised Berbere Chicken

with Green Beans & Tangy Couscous

Cooking time

35 minutes

Servings

2 / 4

Calories

620 /serving

This recipe draws inspiration from North African cuisine, relying on the fiery Berbere spice blend to give dinnertime a real kick. Use as much or as little as you would like on your chicken thighs to add both heat and flavour to the meat as it braises. Crispy green beans and fluffy couscous spruced up with a hint of lime and parsley ensure this dish will satisfy every part of your palate.

We will send you:

  • 4 Chicken thighs
  • 225g Green beans
  • 2 Garlic cloves
  • 1 Bunch of parsley
  • 100g Carrots
  • 1 Lime
  • 1 Onion (or shallot)
  • 24g Chicken demi-glace
  • 142g Couscous
  • 9g Berbere spice blend (paprika, salt, Cayenne, cumin, fenugreek, cardamom, black pepper, allspice, turmeric, coriander, cinnamon, cloves, ajwain)

  • You will need:

    Olive oil
    Salt & pepper
    Small pot
    Large pan
    Peeler
    Total Fat
    13 g
    Saturated Fat
    3 g
    Sodium
    1570 mg
    Total Carbs
    81 g
    Sugars
    10 g
    Protein
    48 g
    Fibres
    10 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. Halve, peel and thinly slice the onion. Mince the garlic. Peel and small dice the carrot.
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    Sear the chicken
    In a large pan, heat a drizzle of olive oil on medium-high. Pat the chicken dry with paper towel; season with S&P and as much of the spice blend as you’d like (depending on how spicy you want 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 carrots. 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 (double for 4 portions) 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
    While the chicken cooks, a small pot, bring 1½ cup of salted water to a boil (double the 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 ½ of the lime juice (or as much as you'd like) and ½ the parsley; 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 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.