There was a bite in the air as we rafted up last weekend in Mill Creek. The day started out reef-in gusty, but finally died down for a smooth evening on the hook. A perfect night for something spicy. Really spicy. Ethiopian spicy!

I found this recipe years ago compliments of Chef Nigel Palmer. It uses the popular Ethiopian spice, called Berbere, that can be found in specialty spice stores. (I also have a recipe below to make it from scratch; you just need a LOT of spices.) I altered this recipe using bone-in, skin-on chicken thighs, instead of boneless, skinless, to give it more flavor and juice to soak up into the couscous. We’ve tried both ways and much prefer the skin-on.

A beautiful sunset in Mill Creek. October is just the best month on the Chesapeake.

Berbere Chicken

6 boneless skinless chicken thighs
Kosher Salt
2 Tbsp. Berbere Seasoning or more to taste
1 tablespoon EVOO

Heat your oven to 400º (or very hot, galley style!) Season the chicken thighs with salt and Berbere Seasoning. I prefer the Penzy’s over others I’ve tried because it has a hint of a curry flavor to it, while keeping the heat. But there are many kinds to try. Or make your own (in recipe box below, which I have not tested). Let rest for 10 minutes with the seasoning.

Heat the EVOO in a oven proof fry pan or grill pan. Sauté the thighs for 4 minutes on each side until browned. Then move the pan into the preheated oven. Roast for another 15 minutes while you prepare the couscous. Couscous

1.5 cup Couscous
3 cups water
2 teaspoons Kosher salt
1/2 cup Dried Apricots
1/4 cup toasted pine nuts

Dry fry the pine nuts until golden and slightly browned.

Chop the apricots. In a small sauce pan add Kosher salt to 3 cups of water and bring to a boil. Stir in the couscous and turn off the heat immediately (or prepare by package instructions). Let set for a minute or two to absorb the water. Fluff the couscous with a fork while folding in the apricots and pine nuts.

Tonight I served with green beans as Chef Nigel Palmer did in his original recipe. Parboil until bright green and just beginning to be tender (this can be done in a microwave if you have one on board). Remove to a fry pan and sauté with minced garlic and ginger in a little EVOO. Add salt and pepper or your favorite seasoning to taste. If you want a nice sauce on this, stir a 2 teaspoons corn starch into 1/3 cup of water and add to the beans once the beans are al dente. Cook to thicken. Remove from heat and serve. Cheers!

PRINT RECIPE

Berbere Chicken with Couscous

Spicy Ethiopian Berbere seasoning on juicy chicken thighs to heat up a chilly night.

Course: Main Course

Servings: 2 people

Author: GalleyPirate

Ingredients

Berbere chicken thighs

• 4 Boneless Skinless Chicken Thighs
• 2 tbsp Berbere Seasoning or more to taste
• 1 tbsp EVOO

Couscous

• 1½ cups Couscous
• 3 cups Water
• ½ cup Dried apricots
• ¼ cup Pine nuts, toasted

Green Beans

• 1 lb Fresh green beans
• 1 tbsp Ginger, finely chopped
• 2 cloves Garlic, minced

Berbere seasoning from scratch

• ½ cup Ground dried New Mexico chiles
• ¼ cup Paprika
• 1 tbsp Cayenne pepper
• 1 tsp Onion powder
• 1 tsp Ground ginger
• 1 tsp Cumin
• 1 tsp Ground coriander
• 1 tsp Ground cardamom
• 1 tsp Ground fenugreek
• ½ tsp Garlic powder
• ½ tsp Ground cinnamon
• ½ tsp Ground allspice
• ½ tsp Ground cloves
• ¼ tsp Ground nutmeg

Instructions

Berbere chicken thighs

• Heat your oven to 400º (or very hot, galley style!) Season the chicken thighs with salt and Berbere Seasoning. Let rest for 10 minutes with the seasoning.
• Heat the EVOO in a oven proof fry pan or grill pan. Sauté the thighs for 4 minutes on each side until browned. Then move the pan into the preheated oven. Roast for another 15-20 minutes while you prepare the couscous.

Couscous

• Dry fry the pine nuts until golden and slightly browned. Chop the apricots. In a small sauce pan add Kosher salt to 3 cups of water and bring to a boil. Stir in the couscous and turn off the heat immediately (or prepare by package instructions). Let set for a minute or two to absorb the water. Fluff the couscous with a fork while folding in the apricots and pine nuts.

Green Beans

• Parboil the cleaned beans until bright green and just beginning to be tender (this can be done in a microwave if you have one on board). Remove to a fry pan and sauté with minced garlic and ginger in a little EVOO. Add salt and pepper or your favorite seasoning to taste. If you want a nice sauce on this, stir a 2 teaspoons corn starch into 1/3 cup of water and add to the beans once the beans are al dente. Cook to thicken. Remove from heat and serve.

Notes