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Paprika butter chicken with chickpea couscous

Published: 30 Nov 04
Updated: 18 Mar 24

There’s the taste of North Africa in this sumptuous paprika butter chicken with chickpea couscous recipe. Our Kashmiri butter chicken also makes a great ‘fakeaway’ option.

Easy
December 2004

Test kitchen approved

Serves 4

There’s the taste of North Africa in this sumptuous paprika butter chicken with chickpea couscous recipe. Our Kashmiri butter chicken also makes a great ‘fakeaway’ option.

Nutrition: per serving

Calories: 493 kcals
Fat: 20g (8g saturated)
Protein: 38g
Carbohydrates: 42g (6g sugar)
Salt: 0.8g

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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)

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Method

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.
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.
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.