Berbere Chicken Thighs

Ingredients

• 1 Lb. Boneless Skinless Chicken Thighs
• 2 Tbsp. Berbere Seasoning
• 1 Garlic Clove
• 2 oz Dried Apricots
• 6 oz Green Beans
• ½ Cup Couscous
• 1 oz Slivered Almonds
• 1 Tbsp. Chopped Ginger
• Olive Oil
• Salt Pepper
• ends off green beans.

Instructions

1. 1

   Cook Within: The name “berbere” means “hot” in the Amharic language, no doubt stemming from the strong chile presence in this spice. Use less of the spice blend if you prefer a milder dish. When you rest meat, always try to re-incorporate any accumulated juices back into the dish. These juices add flavor and moisture. Berbere is a spice mixture popular in Ethiopian fare that includes chile peppers, ginger, basil, garlic, fenugreek, and a host of others.

2. 2

   Season the Chicken: Rinse chicken thighs and pat dry. Sprinkle both sides of chicken with berbere seasoning and ¼ tsp. salt. This seasoning can be spicy, so add to taste. Marinate chicken at least 10 minutes.

3. 3

   Heat a large pan over medium heat and add 2 tsp.: olive oil to hot pan. Add chicken and cook 4-5 minutes, or until chicken is deeply caramelized. Flip chicken, cover, and cook another 3-4 minutes, or until chicken reaches a minimum internal tempera- ture of 165 degrees. Remove chicken to a plate and let rest. No need to wipe pan clean.

4. 4

   Mince garlic. Coarsely chop dried apricots. Trim: ends off green beans.

5. 5

   Cook the Green Beans: Return pan used for chicken to medium-high heat. Add green beans, garlic, and ginger. Stir to coat, add 3 Tbsp. water, and cover. Cook until green beans are tender, slightly firm, and bright green, about 3-4 minutes.

6. 6

   Make the Couscous: Add couscous and a generous pinch of salt and pep- bowl and stir for 10 seconds. Add 1 tsp. olive oil and apricots. Cover bowl tightly with plastic wrap and set aside for 10 minutes. Uncover and use a fork to fluff couscous. Mix in almonds.

7. 7

   Plate the Dish: Spoon couscous and lay green beans on a plate. Place chicken against couscous. Combine any accumulated juices from plate where chicken rested with juices from cooking beans. Spoon juices over chicken. recipe–it has bigger grains and is easier to pinch than table salt, allowing more control over flavor. If using regular table salt, reduce measured amounts • Chicken thighs are succulent, flavorful, and underutilized, but can also have a bit more fat. Remove fat with a knife or scissors if desired, or leave it to render off in the pan. of water to boil, but you only need ¾ cup of it for the couscous. This is so you have a little buffer in case some the recipe before you start–we promise it will be time • Bring a small pot with 1 cup of

8. 8

   Mince garlic. Coarsely chop dried apricots. Trim