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Berbere-Spiced Chicken

with Fluffy Zested Couscous & Roasted Vegetables

Cooking time

30 minutes




690 /serving

This succulent pan-fried chicken dish is inspired by the versatility of berbere, a unique chili and spice blend that is an integral ingredient in Ethiopian cuisine. Featuring cardamom, fenugreek, cinnamon and a dash of warming spices, the effects are at once fiery and sweet, and suffuse the chicken with a flavourful buttery glaze. The chicken plates sublimely thanks to black and white sesame seeds, which provide a nutty taste and toasty topping. Complete with roasted carrots, Brussels sprouts and fluffy couscous, this inspired chicken platter offers plenty to love.

We will send you:

  • 4 Chicken thighs (or 2 chicken breasts; or 4 bone-in chicken thighs; or 2 bone-in chicken legs; or 6 chicken drumsticks)
  • 1 Scallion
  • 1 Lemon
  • 200g Carrots
  • 225g Brussels sprouts
  • 100g Couscous
  • 60ml Vegetable demi-glace
  • 6g Black & white sesame seeds
  • 9g Berbere Flavours spice blend (paprika, salt, cumin, fenugreek, cardamom, black pepper, allspice, turmeric, coriander, cinnamon, cloves, ajowan)

Contains: Milk, Sesame seeds, Wheat

You will need:

Small pot (or kettle)
Medium pan
Sheet pan
2 or 4 tbsp Butter
Salt & pepper
Large heatproof bowl
Parchment paper
Total Fat
29 g
Saturated Fat
11 g
450 mg
Total Carbs
65 g
8 g
46 g
11 g
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Roast the vegetables
Preheat the oven to 450°F. Halve the carrots lengthwise. Halve the Brussels sprouts (quarter if very large). In a medium bowl, toss the Brussels sprouts with a drizzle of oil; season with ⅓ of the spice blend and S&P. On a lined sheet pan, toss the carrots with a drizzle of oil; season with ½ the remaining spice blend and S&P. Arrange in a single, even layer. Roast in the oven, flipping halfway through, 12 to 14 minutes, until partially cooked. Flip the carrots and add the seasoned Brussels sprouts. Cook, without stirring, 12 to 14 minutes, until tender when pierced with a fork.
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Mise en place
While the vegetables roast, in a small pot (or kettle), bring 1 cup water (double for 4 portions) to a boil. Zest and juice the lemon. Cut off and discard the root end of the scallion; thinly slice, separating the white bottom and green top.
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Cook the couscous
In a large heatproof bowl, combine the couscous, ½ the demi-glace and up to ½ the following ingredients (to taste): white bottom of the scallion, lemon zest, and up to ½ tbsp lemon juice (double for 4 portions). Add the boiling water; season generously with S&P. Cover the bowl with a plate and let sit for 10 minutes. Fluff the cooked couscous with a fork and set aside in a warm spot.
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Cook the chicken
While the couscous cooks, in a medium pan, heat a drizzle of oil on medium-high. Pat the chicken dry with paper towel; season with the remaining spice blend and S&P. Add the chicken thighs* to the pan and cook, partially covered, 4 to 6 minutes per side, until cooked through (if you received a different cut of chicken, find your alternate cooking method at Transfer to a plate, leaving any browned bits (or fond) in the pan. Reserve the pan.
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Make the sauce
In the reserved pan of fond, melt 2 tbsp butter (double for 4 portions) on medium. Add the remaining white bottom of the scallion and cook, stirring frequently, 2 to 3 minutes, until fragrant and the butter begins to foam. Add the sesame seeds, remaining demi-glace, as much of the remaining lemon zest as you’d like, ½ tbsp lemon juice and 2 tbsp water (double the lemon juice and water for 4 portions); season with S&P to taste. Cook, stirring frequently, 1 to 2 minutes, until thickened. Add the cooked chicken and toss to coat.
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Plate your dish
Divide the finished couscous between your plates. Top with the roasted vegetables and finished chicken. Spoon any remaining pan sauce over the couscous and vegetables. Garnish with as much of the green top of the scallion as you’d like. Bon appétit!

*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.