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
Chef
Nigel Palmer
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
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½ cup Couscous
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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.
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Nutrition (per serving)
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Calories734
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Carbohydrates42g
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Fat26g
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Protein80g
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Sodium991mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Small Pot
- 1 Small Bowl
- 1 Large Pan
Before You Cook
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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.
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2 Prepare the Ingredients
Mince garlic. Coarsely chop dried apricots. Trim ends off green beans.
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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.
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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.
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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.
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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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