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Saffron Butter Chicken with Couscous and Pine Nuts
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This dish is all about saffron. For maximum flavour, toast the threads lightly in a dry frying pan for 30 seconds before use - watch them like a hawk to prevent burning. Lightly toast the pine nuts by dry-frying, too. If you don't have a steamer, place the foil-wrapped chicken on top of an upturned, flat-bottomed bowl in a pan of water, ensuring that the buttery juices can't escape.
This recipe was first published in September 1999.