Ethiopian Chicken Thighs with Green Beans and Zesty Couscous
- Prep time: 25 minutes
- Calories: 600
- 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 3⁄4 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 1⁄2 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!