This berbere chicken recipe is bursting with flavour. It’s quick and easy to put together and tastes amazing served over lime & parsley couscous!
We found the most amazing spice shop when we were in Marseille over the summer. We ended up going there twice over the weekend we were in France and on the second trip we picked up a few bags of spices, one of which was an Ethiopian spice mix called berbere.
Berbere is an incredible spice mix with massive depth of flavour. It’s so delicious and I would thoroughly recommend picking some up. And then making this recipe obviously! If you’re not sure where to get it they have loads of options online.
What’s everyone’s thoughts on couscous? I think it’s probably Will’s favourite grain. I’m kind of indifferent to it but I can always count on Will suggesting it as a side when we’re short of ideas.
I normally say yes because there’s only so many times I can say ‘hey let’s have pasta or polenta’.
This couscous though. This couscous is different. This couscous is doused in lime juice and stirred with chopped parsley.
The final touch is a hunk of butter, melted by the heat of the pan then mixed in at the last second. Anything with melted butter is good in my book.
The chicken thighs are coated in the berbere and then fried, skin side down, in a skillet so they get all crispy and brown before flipping and adding in the veg and chicken stock.
It’s braised on the hob and then finished off in the oven to finish cooking the chicken through.
WONDERING WHAT TO DO WITH THE LEFTOVER INGREDIENTS YOU’VE GOT FROM MAKING THIS BERBERE CHICKEN WITH LIME & PARSLEY COUSCOUS?
If you’re anything like me then you’re always looking for ways to save money and avoid food waste so I want to make sure you’ve get plenty of ideas on how to use up any ingredients that are leftover from my recipes!
Add extra carrots to this courgette and carrot stir fry
Use up the parsley in this lemon & garlic sour cream pasta
Berbere Chicken with Lime & Parsley Couscous
- 1 tbsp Olive Oil
- 4 Chicken Thighs bone in, skin on
- 2 tbsp Berbere Spice Blend
- 200 g Green Beans trimmed
- 1 Carrot chopped
- 1 Onion chopped
- 2 cloves Garlic chopped
- 250 ml Chicken Stock
- 200 g Couscous
- 1 tbsp Butter unsalted
- 1 bunch Parsley roughly chopped
- 1 Lime
- Preheat the oven to 200°C. Heat the olive oil over a medium high heat. Coat the chicken thighs in the berbere and place the in the pan skin side down. Cook for 5 minutes. Flip the chicken and add in the onion, carrot and garlic. Cook for another 5 minutes.
- Pour in the chicken stock and add the green beans. Simmer for 10 minutes then place in the oven for 15 minutes to finish cooking the chicken.
- While the chicken is cooking heat 250ml of water and a pinch of salt over a high heat. When the water is boiling add the couscous and give it a good stir. Remove from the heat, cover and leave to stand for 5 minutes until the water has been absorbed. Stir in the juice of half the lime, half the parsley and the butter. Serve the couscous topped with a chicken thigh, veg and sauce and the rest of the parsley.