Berbere - Ethopian chicken with lime and parsley couscous | Santa Maria
Ethiopian Berbere marinated chicken served with couscous flavoured with lime, feta and pomegranate.
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Cooking tools:
- Instant-read thermometer
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- Colander
- Chef's knife
- Cutting board
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- Serving platter
Ingredients
- 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
- 1 Clove of garlic, crushed
- 200 ml Yoghurt, 10% fat
- 1/2 tsp Santa Maria Tellicherry Black Pepper
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