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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