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Chicken and vegetable couscous

Packed with plenty of nutritious veg, this hearty French chicken dish will warm you up on a chilly day

AuthorRazaul Haque
RatingDifficultyBeginner

Packed with plenty of nutritious veg, this hearty French chicken dish will warm you up on a chilly day

SaveSave to BigOven

Yields4 Servings
Prep Time30 minsCook Time1 hrTotal Time1 hr 30 mins

  tsp saffron
 3 tbsp olive oil
 4 chicken legs
 1 red onion large, finely sliced
 1 tsp ground ginger
 ½ tsp black peppercorns ground to make
 coriander a small bunch, stalks and leaves reserved
 350 g butternut squash peeled and cut into 3cm chunks
 2 courgettes , cut into chunky slices
 400 g chickpeas
 150 g couscous
 2 tbsp butter or extra-virgin olive oil
 flaked almonds a handfu

1

STEP 1

Soak the saffron in 50ml boiling water. Meanwhile, heat 2 tbsp of olive oil in a large lidded casserole over a medium-high heat. Brown the chicken legs on all sides until deep golden, then take out.

STEP 2

Turn the heat down, add the rest of the oil, and fry the onion until soft and starting to brown. Stir in the dried spices and 1 tsp salt, cook for 1 minute, then add the chicken back in, along with 700ml of cold water and the saffron and its soaking water. Cut the stalks from the coriander, tie loosely with string and add to the dish, saving the leaves as a garnish.

STEP 3

Bring to a simmer, cover, turn down the heat and cook for 40 minutes. Add the squash and courgettes to the pan, cover again and cook for 20 minutes or until the vegetables are tender. Remove the coriander stalks, tip in the chickpeas and season the broth if it needs it.

STEP 4

Cook the couscous following pack instructions and toss with 1 tbsp of butter and some salt. Fry the almonds in the remaining butter until just golden and then scatter on top of the chicken with the coriander leaves before serving with the couscous on the side.

Category

Ingredients

  tsp saffron
 3 tbsp olive oil
 4 chicken legs
 1 red onion large, finely sliced
 1 tsp ground ginger
 ½ tsp black peppercorns ground to make
 coriander a small bunch, stalks and leaves reserved
 350 g butternut squash peeled and cut into 3cm chunks
 2 courgettes , cut into chunky slices
 400 g chickpeas
 150 g couscous
 2 tbsp butter or extra-virgin olive oil
 flaked almonds a handfu

Directions

1

STEP 1

Soak the saffron in 50ml boiling water. Meanwhile, heat 2 tbsp of olive oil in a large lidded casserole over a medium-high heat. Brown the chicken legs on all sides until deep golden, then take out.

STEP 2

Turn the heat down, add the rest of the oil, and fry the onion until soft and starting to brown. Stir in the dried spices and 1 tsp salt, cook for 1 minute, then add the chicken back in, along with 700ml of cold water and the saffron and its soaking water. Cut the stalks from the coriander, tie loosely with string and add to the dish, saving the leaves as a garnish.

STEP 3

Bring to a simmer, cover, turn down the heat and cook for 40 minutes. Add the squash and courgettes to the pan, cover again and cook for 20 minutes or until the vegetables are tender. Remove the coriander stalks, tip in the chickpeas and season the broth if it needs it.

STEP 4

Cook the couscous following pack instructions and toss with 1 tbsp of butter and some salt. Fry the almonds in the remaining butter until just golden and then scatter on top of the chicken with the coriander leaves before serving with the couscous on the side.

Chicken and vegetable couscous

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