- Home
- Recipes
- Meat and poultry
- Chicken and vegetable couscous
Chicken and vegetable couscous
Published: September 6, 2019 at 12:17 PM
Save recipe
Serves 4
Easy
Total time: 1 hr and 30 mins
0 reviews
loading...
Get 5 months for £5 when you subscribe today
Packed with plenty of nutritious veg, this hearty French chicken dish will warm you up on a chilly day
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
North African food occupies much the same beloved place in the French diet as Indian cooking does in ours: indeed, couscous was actually voted the nation’s favourite food in one poll. Most French towns will have at least one restaurant serving it but it’s also very easy to make at home.
Ingredients
Nutrition
-
⅛ tsp saffron
-
3 tbsp olive oil
-
4 chicken legs
-
1 large red onion
finely sliced
-
1 tsp ground ginger
-
ground to make ½ tsp black peppercorns
-
a small bunch coriander
stalks and leaves reserved
-
350g butternut squash
peeled and cut into 3cm chunks
-
2 courgettes
cut into chunky slices
-
400g tin chickpeas
-
150g couscous
-
2 tbsp butter or extra-virgin olive oil
-
a handful flaked almonds
Nutrition: per serving
- kcal825
- fat42.2g
- saturates10.7g
- carbs51.1g
- sugars10g
- fibre9.1g
- protein55.7g
- salt1.7g
Ad
Method
-
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.
Discover more of our best chicken recipes here...
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
0 reviews
Ad
Ad
Loading...
Ad
Loading...
Want to see this content?
This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.
Accept and continue