Honey Chicken with Saffron Couscous

This recipe uses 8 free-range chicken thighs - you could half this and allow one per person instead

Serves 4

olivesIngredients:

Large pinch od saffron
250g couscous
2 tbsp runny honey
1/2 tsp ground cinnamon
1 tbsp curry paste
8 (or 4) free-range chicken thighs
300ml chicken or vegetable stock
2 medium onions - sliced
15 green olives - halved
Handful fresh chopped parsley

 

Method

  • Preheat the oven to Gas Mark 6, 200°C, 400°F
  • Mix the saffron with 1/2 pint of boiling water
  • Pour over the couscous and leave to soak
  • Mix together the honey, cinnamon, curry paste and 1 tbsp boiling water
  • Brush paste over the chicken
  • Place in a large roasting tin, skin-side up, with the stock
  • Roast for 45 minutes until the juices run clear
  • Remove the chicken from the roasting pan and set aside
  • Add the onions to the pan and cook over a high heat until softened
  • Add the couscous and use a fork to separate any lumps
  • Stir in 1/4 pint boiling water, the olives and seasoning
  • Cook for 5 minutes adding a splash of extra water if necessary
  • Sprinkle over the parsley and serve with the chicken
Share