12 Jun Tue 2018
Ask Arlene about Berbere Spice ©
Ask Arlene about Berbere Spice ©
By Arlene Wright-Correll
Recently an email question asked, “What is Berbere Spice, what is it made of and how do you use it?”
Originating in Africa (Ethiopia) Berbere Spice is also known as Berber Spice and is considered the foundation of Ethiopian cuisine.
We happened to make it at Home Farm Herbery and it is hand blended. One takes Paprika, Red Pepper, Salt, Ginger, Onion, Garlic, Cardamom, Coriander, Nutmeg, Fenugreek, Cinnamon, Allspice and Cloves to create a spicy, full flavored, unique and authentic Ethiopian flavor with a bold aroma.
You can use it on and on meat, stews, chicken, lamb, roasting and grilling. There is absolutely no substitute for Berbere’s unique flavor. Berbere Spice is responsible for authentic Ethiopian dishes’ rich red color. You can check it out here.
Berbere Spice Chicken Recipe (Serves 2) this recipe may be doubled or tripled.
Ingredients:
6 Ounces Green Beans
2 Cloves Garlic
1 Bunch Parsley
1 Carrot
1 Lime
1 Onion
4 Chicken Thighs, Bone-Ins
2 Tablespoons Berbere Spice
1 Cup Chicken Broth
1 Cup Couscous
1 Tablespoon Butter
Prep the ingredients:
Wash and dry the fresh produce.
Trim the stems off the green beans.
Peel and roughly chop the garlic.
Roughly chop the parsley leaves.
Peel and small dice the carrot.
Cut the lime into wedges.
Peel and thinly slice the onion.
Season the chicken with salt and pepper and completely coat it in the Berbere spice .
In a large pan, heat some olive oil on medium-high until hot.
Add the chicken thighs, skin-side down. Cook 5 to 7 minutes, or until golden brown.
Flip the chicken over and add the onion, carrot, and garlic. Cook 4 to 6 minutes, or until softened, stirring occasionally.
Add the chicken broth and beans and increase the heat to high. Cook 7 to 9 minutes or until the chicken is cooked through and the liquid is slightly reduced in volume, stirring occasionally.
While the chicken braises, in a small pot, heat 1 cup of water and a pinch of salt to boiling on high. When the water comes to a boil, stir in the couscous and cover.
Remove from heat and let stand 5 to 6 minutes, or until all of the water is absorbed.
Add the juice of half the lime, half of the parsley and the butter.
Fluff the finished couscous with a fork until well combined.
Season with salt to taste!
Divide the couscous, chicken thighs, and vegetables between two plates.
Spoon the pan sauce over everything and garnish with the remaining parsley and lime wedges.
Enjoy something different!
May the Creative Force be with you as you tread the earth lightly!
Arlene Wright-Correll