Berbere Chicken


  • 2 cloves Garlic
  • 1 tsp salt
  • 1 sliced onion
  • 1 bunch Parsley
  • 1 finely chopped Carrot
  • 1 Lime
  • teaspoon of pepper
  • 6 oz green beans
  • 4 Chicken Thighs, Bone-Ins
  • 2 tablespoons of thirteen Berbere Spice
  • 1 cup Chicken Broth
  • 1 Tbsp Butter


Completely coat chicken with salt, pepper and berbere. In a large pan, heat olive oil on medium-high until hot. Add the chicken thighs, skin-side down. Cook 5 to 7 mins/until golden brown.

Flip the chicken over and add onion, carrot, and garlic. Cook 4 to 6 minutes/until veggies have softened.

Add the chicken broth and beans and increase the heat to high. Cook 7 to 9 minutes, or until the chicken is cooked through and the liquid is slightly reduced. Serve with cooking juices on a bed couscous seasoned with lime juice and parsley.

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