Ethiopian Chicken Berbere

• 1/2 pkt (15 g) Ethiopian spice 
• 500 g chicken thighs, diced 
• 1 onion, chopped 
• 1 tbsp tomato paste 
• 1 tomato, chopped 
• 100 g green beans 
• 1/2 cup of yoghurt or coconut milk 
• 1 cup chicken stock 
• 1/2 zest of a lemon 

STEP 1

Sauté onion, 5 min. Add spice, sauté 1 min. Add chicken, saute 5 min. 

STEP 2

Add fresh tomato and paste, yoghurt, lemon zest and chicken stock. Bring to the boil and simmer 15 min. 

STEP 3

Add in green beans continue to simmer 5 min.

HOW TO SERVE

Serve with rice and garnish with fresh parsley leaves.

HINTS & TIPS

SIDES & CONDIMENTS

Ethiopian minced greens:

• 200 g kale or spinach steamed
• 1/2 tsp chilli flakes
• 1/2 tsp Berbere or paprika
• 1 clove garlic crushed

Sauté garlic and spices 2 min, add in steamed greens and let rest 2 min.

SWAPS & ALTERNATIVES

Veggie combos: omit green beans and serve with Ethiopian minced greens.

Reduce meat: 250 g chicken thigh + 200 g cooked lentils.

Alternative: mix in 1 tbsp currants and 2 tbsp cashews to the rice. Traditionally, 2-3 hard boiled eggs are added for extra protein.