Ethiopian Chicken Thighs with Green Beans and Zesty Couscous
  • Prep time: 25 minutes
  • Calories: 600
In Ethiopian cuisine, Berbere spice mix is an integral component. Full of flavour, it’s a spice that is not for the faint hearted. To showcase this amazing spice mix you will coat chicken thighs before searing. We have made our spice mix from cumin, cinnamon, coriander, cloves, turmeric, ginger, and paprika. We have removed some of the heat for the little ones but retained the unique and exotic flavours unique to Ethiopia. Happy cooking!
  • 150 g of Green Beans
  • 2 of Garlic Clove
  • 1 Small Bunch of Flatleaf Parsley
  • 1 of Carrot
  • 1 of Brown Onion
  • 3 of Chicken Thighs (skin on)
  • 2 Tbsp of Berbere Spice Mix
  • 1 Tbsp of Chicken Stock Concentrate
  • 1 Cup of Couscous
  • 1 Tbsp of Butter (pantry)
  • 1 of Lemon

Prepare Ingredients:

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 34 of the onion (you will have left over). Zest lemon and cut in half. Boil kettle for the couscous in step 5.

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:

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 set aside until water is absorbed. Fluff the finished couscous with a fork until well combined. Add 12 the parsley, lemon zest, squeeze of lemon juice (to taste) and the butter.

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!