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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 topped with salty, creamy Feta cheese. Pour the sweet and savory caramelized onion sauce over the entire dish to bring all these comforting flavors together.
Nutritional facts
Protein
46g
Carbs
47g
Calories
710
Fat
40g
Ingredients
BerbereChicken ThighCanola and Olive Oil BlendCarrotsAlmondsMintOnion PowderGarlic PowderBlack PepperGarlicSugarOnionFeta CheeseKosher SaltBalsamic Vinegar ReductionArrowroot PowderBlackened SeasoningCanola OilCouscousItalian Parsley
Reviews
4.4
Based on 1409 reviews
Thelma Ruiz · 01/31/25
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About Anthony Nichols
As a native New Yorker, Chef Anthony Nichols never dreamt of a life in the kitchen when he was playing football and stickball in the streets of Queens, NY as a kid.
But he now serves as the Culinary Director for Junzi Kitchen & Eat Nice Day Chinese, in addition to his private chef business, consultingprojects and teaching.
He studied at the French Culinary Institute before working under Mauro Buffo at Falai and most notablyChefs Ben Polinger at Oceana.
His Michelin star experience led him to be recruited as a corporate executive chef for the CEO's of some of the largest companies in the world, including Sony, RBS & The NewYork Times.
After years ofrestaurantexperience, heshifted to research and development for quick service restaurants like Dig, Pret A Manger, Mulberry & Vine, Just Salad to name a few.
Chef Anthony is influenced by his Puerto Rican heritageandFrenchtraining, as well as his varied interests including American history, art, design, film and music.
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