- 2 Cloves Garlic, Minced
- 1 Tsp Salt
- 1 Sliced Cooking Onion, Chopped Into Long Pieces
- 1 Bunch Parsley
- 1 Peeled and Finely Chopped Carrot
- 1 Lime
- 1 Tsp of Pepper
- 6 oz Green Beans
- 4 Chicken Thighs, Bone-Ins
- 2 Tablespoons of Thirteen Berbere Spice
- 1 Cup Chicken Broth
- 1 Tbsp Butter
Step 1: Coat chicken with salt, pepper and berbere spice. 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.
Step 2: Flip the chicken over and add onion, carrot, and garlic. Cook 4 to 6 minutes/until veggies have softened.
Step 3: 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 or Thirteen's Pilau Fried Rice.