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Turmeric Chicken With Buttered Couscous

This is an easy-to-assemble chicken dish which tastes terrific and is well complemented by the texture of couscous.

30 ml sunflower or canola oil
1 kg chicken portions
1 large onion, finely chopped
5 ml crushed garlic
5 ml ground turmeric
5 ml chicken stock powder
250 ml water
1 x 400 g tin chickpeas, drained
30 ml lemon juice
1 cinnamon stick
1 ml cayenne pepper
2.5 ml salt
freshly ground black pepper
a little cake flour

250 g/300 ml couscous
350 ml boiling water
5 ml salt
10 ml olive oil
50 g/50 ml butter

  1. Heat the oil in a large saucepan that can also be used in the oven.
  2. Add the chicken, onion, garlic and turmeric and sauté over moderate heat, stirring from time to time, until golden all over and slightly browned.
  3. Add all the remaining ingredients, stir to combine, cover and cook at 180ºC for 1.5 to 2 hours or until the meat is quite tender.
  4. Adjust the seasoning and if necessary, to thicken the pan juices, add a little cake flour mixed with water and boil for 2 minutes.
  5. Transfer to a suitable serving dish and keep warm until read to serve.
  6. Serve with couscous and vegetables.
  7. To make the couscous, place the couscous in a bowl and add the boiling water and salt.  Stir to mix well.
  8. Allow to stand for 5 minutes until the water has been absorbed.
  9. Add the oil and fluff the grains with a fork while mixing to get rid of any lumps.
  10. Add the butter and microwave on HIGH for 1 minute so that the butter can melt.
  11. Stir to mix and serve.

The chickpeas can be replaced with any canned beans, e.g. cannellini, borlotti, etc.

Recipe by Carolié de Koster from the Art Of Cooking recipe book page 310.