Thirteen Berbere chicken thighs


  • 2 cloves Garlic
  • teaspoon of salt
  • 1 large onion 
  • 1 bunch Parsley
  • 1 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


Season the chicken with salt, pepper and berbere completely coat it. In a large pan, heat some olive oil on medium-high until hot. Add the chicken thighs, skin-side down. Cook 5 to 7 minutes, or until golden brown

Flip the chicken over and add the onion, carrot, and garlic. Cook 4 to 6 minutes, or until softened, stirring occasionally.

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 in volume, stirring occasionally. 

Can be served with Rice, couscous and mash potatoes.


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