All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check 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
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.
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.
You Will Need
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
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.
Prepare the Ingredients
Mince garlic. Coarsely chop dried apricots. Trim ends off green beans.
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.
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.
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.
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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