Ethiopian Chicken Thighs with Green Beans and Zesty Couscous

Prepare Ingredients:

Wash 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. Peel and thinly slice ¾ of the onion (you will have left over). Zest lemon and cut in half. Boil kettle.

Sear Chicken:

Season the chicken with salt and pepper and completely coat it in the Berbere spice mix (add to taste, it can be a little hot). In a large pan, heat olive oil on medium-high until hot. Add the chicken thighs, skin-side down. Cook 5 - 7 minutes, or until golden brown.

Add Aromatics:

Flip the chicken over and add the onion, carrot, and garlic. Cook 4 - 6 minutes with the lid on or covered with foil, stirring occasionally.

Braise Chicken:

Add the chicken stock concentrate, 1 cup water and green beans and increase the heat to high. Cook 7 - 9 minutes, or until the chicken is cooked through and the liquid is slightly reduced in volume, stirring occasionally.

Prepare Couscous:

While the chicken braises, add the couscous to a large bowl and enough boiling water to just cover the couscous, then pop a plate (or lid) on top and leave to fluff up. Fluff the finished couscous with a fork until well combined. Add half the parsley, lemon zest, squeeze of lemon juice (to taste) and the butter. Fluff the finished couscous with a fork until well combined. Season with salt and pepper to taste.

You Plate It:

Divide the couscous, chicken thighs, and vegetables between plates. Spoon over pan sauce and garnish with the remaining parsley to taste. Enjoy!