Berbere is a classic spice blend that is considered essential in many Ethiopian dishes. This hot spice blend contains garlic, red pepper, coriander, chili peppers and a handful of warm spices. A truly authentic Berbere spice mix uses whole pods and seeds which are then toasted and freshly ground.
How to Make Berbere Spice Mix
As previously mention, this spice tastes the best if whole pods/seeds are used and ground, then toasted prior to grinding. However, this recipe still offers authentic flavor with considerably less effort on your part.
Simply measure each of the ingredients into a bowl, use a whisk to combine and then transfer to a glass spice jar until needed.
Berbere Spice Mix Recipe
½ cup ground dried New Mexico chiles
¼ cup paprika
1 tablespoon cayenne pepper
1 teaspoon onion powder
1 teaspoon ground ginger
1 teaspoon cumin
1 teaspoon ground coriander
1 teaspoon ground cardamom
1 teaspoon ground fenugreek
½ teaspoon garlic powder
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
½ teaspoon ground allspice
½ teaspoon ground cloves
Combine all of the ingredients in a widemouth glass jar, then whisk to thoroughly combine. This spice blend can be used immediately. Seal tightly until needed.
Ethiopian Berbere Chicken Thighs with Green Beans & Parsley-Lime Couscous
You’ll Need:
6 oz green beans, ends trimmed
2 cloves garlic, roughly chopped
1 bunch parsley, loosely chopped
1 carrot, peeled & cut into coins
1 lime, cut into wedges
1 onion, thinly sliced
4 chicken thighs, bone-in
2 Tbs Berbere Spice
1 cup chicken broth
1 cup couscous
1 Tbsp butter
Season the chicken with salt and pepper and then dredge it in the Berbere spice, coating it evenly.
Heat oil in a skillet and sear the thighs, skin-side down. Cook the chicken 5-7 minutes, or until it’s golden brown.
Flip the chicken and add the onion, carrot, and garlic, stirring occasionally.
All the mixture to cook about 4 to 6 minutes, until the veggies have softened.
Add the chicken broth and green beans. Increase the heat and cook on medium-high for 6-8 minutes until the beans are tender and the chicken is cooked throughout.
At this point, the liquid in the pan should have reduced significantly.
While the chicken is cooking heat 1 cup of water in a saucepan. Add a dash of salt and bring it to a boil. Stir in the couscous, then cover the pot. Bring back to a boil, shut off the heat and let it stand 5 minutes to finish cooking.
Add half of the lime juice, half the parsley and all of the butter, then fluff with a fork. Season with salt and pepper.
Serve the chicken and green beans over couscous, spooning additional sauce over the top. Garnish with remaining lime juice and wedges and parsley.
