Search

Saffron Chicken with Apricots and Cardamom

by

Lindsey Bareham's coriander-laced saffron chicken with apricots and cardamom, and almond couscous

  • Rating
    (17 ratings)
    Rate this recipe
  • Serves 4

  • Prep time 20 mins

  • Cooking time 30 mins

Ingredients

  • 250g stoned traditional dried apricots
  • a very generous pinch of saffron stamens
  • 6 cardamom pods
  • 1 tablespoon honey
  • the juice of 4 oranges (300ml)
  • 1 large onion (250g)
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper
  • 12 boned and skinned chicken thigh fillets
  • ½ chicken stock cube
  • a squeeze of lemon juice
  • a few sprigs of coriander
  • for the couscous:
  • 2 tablespoons toasted Marcona almonds
  • ½ chicken stock cube
  • a pinch of saffron stamens
  • 250g couscous
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil
  • 10g coriander

Preparation

  1. Place the apricots in a large, lidded sauté or wide-based pan with the saffron, the lightly crushed cardamom pods, the honey and orange juice. Simmer gently, stirring until the honey dissolves, then cook, covered, for 20 minutes. Tip into a bowl

  2. While the apricots cook, peel, halve and finely slice the onion. Heat the oil in the pan and stir in the onion. Season with half a teaspoon of salt, stir again, reduce the heat to very low, cover and cook for 15 minutes, until the onion is slippery soft but hardly coloured. Move it aside and add the chicken, searing it all over for 5 minutes each side

  3. Dissolve the stock cube in 400ml of boiling water. Add the apricots and stock to the pan, stir well then simmer, uncovered, for 10 minutes. Taste and adjust the seasoning with salt, freshly ground black pepper and lemon juice. This dish reheats perfectly, the apricot juices thickening the sauce. Serve with the sprigs of coriander and the coriander couscous

  4. To make the couscous, boil a full kettle and dissolve the stock cube in 400ml of boiling water. Stir in the saffron and leave for a couple of minutes to soften. Then whisk in the lemon juice and olive oil. Place the couscous in a bowl, stir in the stock, cover and leave for 10 to 15 minutes to hydrate. Chop the coriander. Fork up the couscous, then mix in the almonds and coriander

Taken from One Pot Wonders by Lyndsay Bareham (Michael Joseph; £18.99)