Butter Chicken With Couscous Recipe | Food

Chicken recipes Paprika butter chicken with chickpea couscous recipe

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Date Published:: 30/11/2007

Ready in just 40 minutes, you'll be able to taste all the flavours and excitement of North Africa in this sumptuous chicken dish.

Serves 4
Ready in 40 minutes

Nutritional Information

Per serving:
493kcals
20g fat (8g saturated)
38g protein
42g carbs
6g sugar
0.8g salt

Ingredients

8 boneless, skinless chicken thigh fillets
40g butter
2 tbsp runny honey
1 tsp paprika
Juice of 1 lemon, plus wedges to serve
200g couscous
250ml hot vegetable stock
1 tbsp olive oil
410g can chickpeas, drained and rinsed
Large handful chopped fresh coriander or flatleaf parsley, plus extra leaves to garnish
1 red chilli, deseeded and cut into strips, to serve (optional)

Method: How to make butter chicken with couscous

1. Preheat the oven to 200°C/fan180°C/gas 6. Sit the chicken in an ovenproof dish. Season. Melt the butter in a small saucepan, remove from the heat and stir in the honey, paprika and half the lemon juice. Season. Pour all over the chicken. Bake for 25 minutes, basting with the sauce halfway through cooking, until the chicken is cooked through, golden and sticky.

2. Meanwhile, make the couscous. Put the couscous into a large bowl and pour over the boiling stock. Cover the bowl with cling film and set aside for 5 minutes. Fluff up the couscous with a fork, then stir in the remaining lemon juice, olive oil, chickpeas and coriander or parsley. Season to taste.

3. Divide the couscous between 4 warm plates, then put the chicken on top and pour over the sauce. Garnish with a sprig of coriander or flatleaf parsley and some chilli, if using. Serve with a lemon wedge.