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Berbere-Spiced Ethiopian Chicken & Couscous

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Time40 Min
DifficultyIntermediate
Serves1

Abyssinian cuisine uses a chilli-based spice mix made from several ingredients which are the main seasoning blend called Berbere or hot in the Amharic language. It is rich in flavour and spicy with more depth of floral aroma. This Berbere Spiced Ethiopian Chicken Couscous Recipe is quick and easy to make and tastes amazing with the couscous and other ingredients. In this Ethiopian inspired dish, t ... he chicken is cooked in Berbere sauce and vegetables to give a complex aromatic flavour. You can prepare Berbere Spiced Ethiopian Chicken Couscous at home as most of the ingredients and spices would be readily available in your kitchen pantry. You can prepare it for an easy weekend meal for your family and friends with a touch of exotic flavours to excite everyone’s taste buds. This chicken meal is quick and easy to prepare because of the Berbere spice. You can prepare several variants of this dish by using chicken leg pieces and chicken thighs with bone-in. This Berbere spices will do wonders with the tender chicken pieces and crispy vegetables along with the pillowy couscous. Berbere Spiced Ethiopian Chicken Couscous ingredients which are being used are commonly available in most Indian kitchen pantry. You can use different varieties of vegetables to prepare this Berbere Spiced Ethiopian Chicken Couscous Recipe. Along with the spicy content, the chicken tastes fantastic while the vegetables in the dish make it more healthy and nutritious. It can be served within 30 minutes and is considered perfect for a healthy meal for all age-groups.

Nutrition Info. (per serving)

ProteinFatCarbsFibre585 Cal585 Cal585 Cal585 Cal
  • 44gProtein
  • 17gFat
  • 61gCarbs
  • 18gFibre

Ingredients

Dry Grocery

Refined Oil

Refined Oil

1.5 teaspoons

Cumin

Cumin

1 pinch

Coriander Seeds

Coriander Seeds

1 pinch

Green Cardamom

Green Cardamom

2 units

Black Pepper Corn

Black Pepper Corn

1 pinch

Cloves

Cloves

2 units

Cinnamon Sticks

Cinnamon Sticks

0.5 unit

Paprika Powder

Paprika Powder

0.75 teaspoons

Turmeric Powder

Turmeric Powder

0.5 teaspoons

Dry Ginger Powder

Dry Ginger Powder

1 pinch

Salt

Salt

1 teaspoon

Cous Cous

Cous Cous

2.25 tablespoons

Aromat Powder

Aromat Powder

1 pinch

Fruits & Vegetables

Onion

Onion

1 small piece

Celery

Celery

0.5 teaspoons

Carrot-regular

Carrot-regular

1 small piece

Leeks

Leeks

1 teaspoon

Thyme

Thyme

0.75 teaspoons

Zucchini Green

Zucchini Green

2 small pieces

Capsicum Yellow (regular)

Capsicum Yellow (regular)

2 small pieces

Capsicum Red-regular

Capsicum Red-regular

2 small pieces

Haricot Bean

Haricot Bean

5 units

Cherry Tomato-red

Cherry Tomato-red

1 unit

Broccoli

Broccoli

1 piece

Lime Zest

Lime Zest

1 pinch

Parsley

Parsley

4 leafs

Poultry

Chicken Breasts

Chicken Breasts

1 unit

Other

Garlic

Garlic

1 piece

Pepper

Pepper

0.5 teaspoons

Water

Water

0.5 glasss

Button Mushrooms

Button Mushrooms

0.33 cups

Directions

1Heat Oil in a pan. Add chopped Onion, chopped Celery, chopped Leek, chopped Carrot, chopped Garlic, fresh Thyme and sauté for sometime.
2Take it out in a bowl and keep aside for later use.
3In a pan, roast whole Cumin, Coriander Seeds, Green Cardamom, Peppercorns, Clove and Cinnamon.
4In a blender, add roasted whole spices, Paprika Powder, Turmeric Powder, Ginger Powder and blend it to a coarse powder.
5Keep it in an airtight container and store.
6Heat Oil in a pan. Add diced Green Zucchini, Red Pepper, Yellow Pepper and sauté until vegetables are tender.
7Remove it to a mixing bowl. Add Couscous and mix.
8In a pan, bring Water to boil. Add Salt, Pepper, Aromat Powder, Turmeric Powder, Thyme, Mirepoix and cook on a low flame for 5 minutes.
9Pour the boiling water over the couscous mix and set aside covered for 15 minutes till the water is absorbed.
10Garnish with chopped Parsley and keep aside.
11Heat Oil in a pan. Add Mushroom halves and sauté until mushrooms are light brown.
12Add Haricot Beans, Green Zucchini, Cherry Tomatoes, Broccoli florets, Red Pepper, Yellow Pepper and sauté till vegetables start to get brown.
13Add Salt, Pepper, Thyme and toss well.
14Take of the heat, add Lime Zest and chopped Parsley.
15Remove it to a bowl and set aside.
16Marinate the Chicken with Berbere Spice and store refrigerated till required.
17Heat Oil in a pan. Season the pan with Salt and place marinated chicken and cook from both sides till golden brown.
18Transfer the chicken to a baking tray and bake at 160 degrees for 10 minutes.
19Allow it to cool and then cut into slices.
20In a serving bowl, place Vegetable Couscous on base.
21Add Zest Vegetables on one side and Berbere Chicken on another side and serve hot.

Success!

We hope you had fun making it! Enjoy the meal.

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