Ethiopian Berbere Chicken Thighs with Green Beans & Parsley-Lime Couscous

Ethiopian Berbere Chicken Thighs

with Green Beans & Parsley-Lime Couscous

2 Servings
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From the Test Kitchen

Berbere, which literally means hot in Amharic (the Ethiopian language), is a chili-based spice blend used in many Ethiopian dishes. To showcase this brightly colored spice mix—made from cardamom, cinnamon, coriander, cumin, turmeric, ginger, and fenugreek, just to name a few—we simply coated chicken thighs with it before searing.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    600 Cals (est.)
fresh
ingredients
Ethiopian Berbere Chicken Thighs with Green Beans & Parsley-Lime Couscous
Title
  • 6 oz Green Beans
  • 2 cloves Garlic
  • 1 bunch Parsley
  • 1 Carrot
  • 1 Lime
  • 1 Onion
  • 4 Chicken Thighs, Bone-Ins
  • 2 Tbsps Berbere Spice
  • 1 cup Chicken Broth
  • 1 cup Couscous
  • 1 Tbsp Butter
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prep the ingredients:
1 Prep the ingredients:
Wash and dry the fresh produce. Trim the stems off the green beans. Peel and roughly chop the garlic. Roughly chop the parsley leaves. Peel and small dice the carrot. Cut the lime into wedges. Peel and thinly slice the onion.
Sear the chicken:
2 Sear the chicken:
Season the chicken with salt and pepper and completely coat it in the Berbere spice. In a large pan, heat some olive oil on medium-high until hot. Add the chicken thighs, skin-side down. Cook 5 to 7 minutes, or until golden brown
Add the aromatics:
3 Add the aromatics:
Flip the chicken over and add the onion, carrot, and garlic. Cook 4 to 6 minutes, or until softened, stirring occasionally.
Braise the chicken:
4 Braise the chicken:
Add the chicken broth and beans and increase the heat to high. Cook 7 to 9 minutes, or until the chicken is cooked through and the liquid is slightly reduced in volume, stirring occasionally.
Cook the couscous:
5 Cook the couscous:
While the chicken braises, in a small pot, heat 1 cup of water and a pinch of salt to boiling on high. When the water comes to a boil, stir in the couscous and cover. Remove from heat and let stand 5 to 6 minutes, or until all of the water is absorbed. Add the juice of half the lime, half of the parsley and the butter. Fluff the finished couscous with a fork until well combined. Season with salt to taste.
Plate your dish:
6 Plate your dish:
Divide the couscous, chicken thighs, and vegetables between two plates. Spoon the pan sauce over everything and garnish with the remaining parsley and lime wedges. Enjoy!

Tips from Home Chefs

Ethiopian Berbere Chicken Thighs

Prep the ingredients:
1 Prep the ingredients:
Wash and dry the fresh produce. Trim the stems off the green beans. Peel and roughly chop the garlic. Roughly chop the parsley leaves. Peel and small dice the carrot. Cut the lime into wedges. Peel and thinly slice the onion.
2 Sear the chicken:
Season the chicken with salt and pepper and completely coat it in the Berbere spice. In a large pan, heat some olive oil on medium-high until hot. Add the chicken thighs, skin-side down. Cook 5 to 7 minutes, or until golden brown
Sear the chicken:
Add the aromatics:
3 Add the aromatics:
Flip the chicken over and add the onion, carrot, and garlic. Cook 4 to 6 minutes, or until softened, stirring occasionally.
4 Braise the chicken:
Add the chicken broth and beans and increase the heat to high. Cook 7 to 9 minutes, or until the chicken is cooked through and the liquid is slightly reduced in volume, stirring occasionally.
Braise the chicken:
Cook the couscous:
5 Cook the couscous:
While the chicken braises, in a small pot, heat 1 cup of water and a pinch of salt to boiling on high. When the water comes to a boil, stir in the couscous and cover. Remove from heat and let stand 5 to 6 minutes, or until all of the water is absorbed. Add the juice of half the lime, half of the parsley and the butter. Fluff the finished couscous with a fork until well combined. Season with salt to taste.
6 Plate your dish:
Divide the couscous, chicken thighs, and vegetables between two plates. Spoon the pan sauce over everything and garnish with the remaining parsley and lime wedges. Enjoy!
Plate your dish:
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