Ethiopian Berbere Chicken Thighs with Green Beans & Parsley-Lime Couscous
Like it spicy and hot? This quick and easy Ethiopian Berbere Chicken Thighs with Green Beans & Parsley-Lime Couscous recipe from Blue Apron will fix your cravings in no time!
- 12 oz Kale
- 6 Ounces Green Beans
- 2 tablespoon Berbere Spice
- 2 Cloves Garlic
- 1 Bunch Parsley
- 1 Carrot
- 1 Lime
- 1 Onion
- 4 Chicken Thighs, Bone-Ins
- 1 Cup Chicken Broth
- 1 Cup Couscous
- 1 Tablespoon Butter
- 2.5 tablespoons Olive Oil
- 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: 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: Flip the chicken over and add the onion, carrot, and garlic. Cook 4 to 6 minutes, or until softened, stirring occasionally.
- 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: 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: 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!
Click here to buy Berbere and other herbs and spices
Source: Blue Apron
Photo Credit to: Blue Apron
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