Berbere-Roasted Chicken
Berbere is a warm North African spice blend, fragrant with notes of cinnamon, ginger, and red pepper. Here, Chef Anthony uses it to season perfectly roasted chicken thighs—crisp on the outside, and tender and juicy inside. He rounds out the meal with a fluffy, traditional North African-style couscous, tossed with almonds, golden raisins, and refreshing mint, plus sweet roasted carrots. Pour the sweet and savory caramelized onion sauce over the entire dish to bring all these comforting flavors together.
Nutritional facts
Protein
40g
Carbs
49g
Calories
650kcal
Fat
34g
Ingredients
Chicken Thigh, Carrots, Onion, Couscous, Canola and Olive Oil Blend, Canola Oil, Balsamic Vinegar Reduction, Sugar, Kosher Salt, Black Pepper, Blackened Seasoning, Berbere, Mint, Onion Powder, Garlic Powder, Garlic, Almonds, Italian Parsley, Extra Virgin Olive Oil
Contains almonds, wheat, sulphur dioxide and sulphites.
Reviews
4.0
Based on 1158 reviews
okay
Christina · 02/11/26
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About Anthony Nichols
Chef Anthony Nichols never dreamt of a life in the kitchen when he was playing football and stickball in the streets of Queens, New York, as a kid. But he now serves as the Culinary Director for Junzi Kitchen and Nice Day Chinese, in addition to his private chef business, consulting projects, and teaching. He studied at the French Culinary Institute before working under Mauro Buffo at Falai and most notably Ben Pollinger at Oceana. His Michelin star experience led him to be recruited as a corporate executive chef for the CEOs of some of the largest companies in the world, including Sony, RBS, and The New York Times. After years of restaurant experience, Nichols shifted to research and development for quick service restaurants like Dig, Pret A Manger, Mulberry & Vine, and Just Salad. He is influenced by his Puerto Rican heritage and French training, as well as his varied interests including American history, art, design, film, and music.
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