This could possibly be one of my most favourite dishes to date. I don’t know why I haven’t used a Berebere spice mix before, but it will now be in my regular cooking repertoire. Berebere spice is one of the main ingredients in Ethiopian and Eritrean cuisines.
I have to confess, I didn’t make up the spice mix myself. I got this nifty gift from my in-laws for Christmas last year…
Once a month, for a year, I get my delivery of 3 spice blends with accompanying recipe cards for inspiration. Very cool way to get you out of your spice comfort zone.
If you can’t get your hands on a pre-blend, there’s a recipe for a lovely Berebere Spice Blend here.
Now, talk about comfort food! This dish is so very delicious and moreish. The couscous bed soaks up the rich flavourful sauce from the berebere chicken – it’s hard to stop consuming every little golden pearl on the plate. I may have even considered licking the plate, if I wasn’t so set on teaching my son table manners!
Spicy Berebere Chicken
- 2 chicken breasts
- 3 tsp Berebere Spice (try 1 tsp per breast for not so hot or 2 tsp per breast to dial up the spice)
- salt and pepper
- 2 tblsp olive oil
- 1 onion, peeled and chopped
- 1 garlic clove, finely chopped
- 2 carrots, peeled and sliced on a diagonal
- 100g green beans, trimmed and halved
- 1 cup of chicken stock
- 1 cup of cooked couscous
- small handful of mint leaves
- 1/2 lime cut into wedges to serve
Season your chicken breasts with salt and pepper and then coat with the berebere spice, making sure to distribute it evenly. In a large pan, on medium heat, warm your olive oil and then sear your chicken breasts on both sides for about 2 mins.
Add your onion and garlic and begin the cooking process by stirring them around the pan in the residual chicken spices and oil for 1 min. Add the sliced carrots and cook for about 5 mins. Turn the chicken breasts over and add the green beans and stock. Cook for a further 5 mins, or until the chicken is cooked through.
For the couscous, I do a ratio of 1/2 cup couscous : 1/2 cup of boiling water and then cover for 5 mins before separating with a fork by dragging the prongs gently over the granules.
To finish the couscous, gently stir through a squeeze of lime, a splash of olive oil, and some sea salt and pepper to taste.
Serve the berebere chicken and vegetables with the lime and olive oil couscous and garnish with the mint leaves and a lime wedge.
Serves 2 Comfort seeking Cuisinists