2 cloves Garlic
- teaspoon of salt
- 1 large onion
1 bunch Parsley
- 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.