Berbere Chicken

Wash and dry all produce.* Cut the zucchini into 1/2-inch cubes. Mince or grate the garlic. Roughly chop the cilantro. Zest the lemon(s), then cut into wedges. In a medium bowl, mix together the spice blend and half the yogurt. Season with salt and pepper. Add the chicken and toss to coat.

Heat a large non-stick pan over medium-high heat. Add a drizzle of oil, then the chicken. Cook until golden-brown, 2-3 min per side. Transfer the chicken to a parchment-lined baking sheet. Roast in the centre of the oven until the chicken is cooked through, 12-14 min. (TIP: Cook to a minimum internal temp. of 175°F.**)

Meanwhile, on another baking sheet, toss the zucchini with a drizzle of oil, and as much chili flakes as you like. Season with salt and pepper. Roast in the centre of the oven, stirring halfway through cooking, unti the zucchini softens, 10-12 min.

Meanwhile, heat a medium pot over medium heat. Add a drizzle of oil, then the onion. Cook until golden-brown, 4-5 min. Add the couscous and garlic. Stir for 1 min. Add the broth concentrate(s) and 3/4 cup water (double for 4 ppl). Bring to a boil, then reduce the heat to low. Cover and remove from heat. Set aside until all the water is absorbed, 5-6 min.

Meanwhile, in a small bowl, mix the remaining yogurt, half the lemon zest and half the cilantro. Season with salt and pepper. Squeeze in the juice of one lemon wedge, if desired.