Ethopian Berbere chicken with lime and parsley couscous

Ethopian Berbere chicken with lime and parsley couscous

  • 45 Mins
  • 30 Mins
  • 38 Ingredients
  • Medium

An Ethiopian Berbere is essentially a blend of fiery spices such as paprika, chilli, ginger, nutmeg and cardamom. It gives a kick to vegetables, meat and rice. Here it brings the chicken marinade to life and gives a very special flavour.

What to shop

No of portions
Chicken breast
2 tbsp Santa Maria Ethiopian Berbere
1 tsp Santa Maria Rock Salt
3 tbsp Oil
4 Chicken breasts
4 portions Couscous
3 tbsp Lime juice
2 tbsp Olive oil
150 g Green beans
100 g Fresh, chopped parsley
1 Pomegranate
1 pkt Crumbled Feta cheese
Garlic sauce
1 Clove of garlic, crushed
200 ml Yoghurt, 10% fat
1 tsp Santa Maria Rock Salt
0.5 tsp Santa Maria Tellicherry Black Pepper

How to prepare

  1. Preheat the oven to 180° C (360° F). Mix the Ethiopian Berbere, salt and oil to create a marinade.
  2. Place the chicken breasts in a dish and pour over the marinade. Coat the meat all over with the marinade and leave to marinate for 30 mins at room temperature.
  3. Remove the chicken from the marinade. Fry the chicken over medium heat until golden brown
  4. Continue to cook the chicken in the oven to 65° C (150° F) on an inserted meat thermo­meter.
  5. Mix the yoghurt, garlic, salt and pepper in a bowl.
  6. Prepare the couscous according to the instructions on the pack. Then add the olive oil, lime juice and season to taste with salt.
  7. Cook the green beans in salted water for 5 mins, drain and split the beans down the middle. Add the parsley and beans to the warm couscous. 
  8.  Remove the seeds from the pomegranate and sprinkle over the couscous. Crumble the feta cheese on top.
  9. Slice the chicken breasts and serve up. 

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