Berbere Chicken Thighs

with apricot-almond couscous and green beans

Prep & Cook Time: 25-35 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Medium

Contains: Wheat, Tree Nuts

Calories Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

In this fragrant Ethiopian-inspired dish, we pan-roast tender chicken thighs with berbere spice, a blend of garlic, ginger, chiles, and other spices that give this a complex floral-smoky aroma. Next to almond-apricot couscous and crisp green beans, this is an easy weeknight meal with some exotic touches to keep things exciting.

In Your Box (serves 2)

  • 16 oz. Boneless Skinless Chicken Thighs
  • 2 Tbsp. Berbere Seasoning
  • 1 Garlic Clove
  • 2 oz. Dried Apricots
  • 6 oz. Green Beans
  • Info
    ½ cup Couscous
  • Info
    1 oz. Slivered Almonds
  • 1 Tbsp. Chopped Ginger

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    734
  • Carbohydrates
    42g
  • Fat
    26g
  • Protein
    80g
  • Sodium
    991mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Small Pot
  • 1 Small Bowl
  • 1 Large Pan

Before You Cook

  • 1

    Season the Chicken

    Rinse chicken thighs and pat dry. Sprinkle both sides of chicken with berbere seasoning and ¼ tsp. salt. This seasoning can be spicy, so add to taste. Marinate chicken at least 10 minutes.

  • 2

    Prepare the Ingredients

    Mince garlic. Coarsely chop dried apricots. Trim ends off green beans.

  • 3

    Make the Couscous

    Add couscous and a generous pinch of salt and pepper to a small bowl. Pour ¾ cup boiling water into bowl and stir for 10 seconds. Add 1 tsp. olive oil and apricots. Cover bowl tightly with plastic wrap and set aside for 10 minutes. Uncover and use a fork to fluff couscous. Mix in almonds.

  • 4

    Cook the Chicken

    Heat a large pan over medium heat and add 2 tsp. olive oil to hot pan. Add chicken and cook 4-5 minutes, or until chicken is deeply caramelized. Flip chicken, cover, and cook another 3-4 minutes, or until chicken reaches a minimum internal temperature of 165 degrees. Remove chicken to a plate and let rest. No need to wipe pan clean.

  • 5

    Cook the Green Beans

    Return pan used for chicken to medium-high heat. Add green beans, garlic, and ginger. Stir to coat, add 3 Tbsp. water, and cover. Cook until green beans are tender, slightly firm, and bright green, about 3-4 minutes.

  • 6

    Plate the Dish

    Spoon couscous and lay green beans on a plate. Place chicken against couscous. Combine any accumulated juices from plate where chicken rested with juices from cooking beans. Spoon juices over chicken.

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