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    Coriander and Lemon Chicken with Cranberry and Almond Couscous

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    Coriander and Lemon Chicken with Cranberry and Almond Couscous

    This dish uses chicken thighs, small neat portions of dark meat that are full of flavour. Cook them in this Middle Eastern-inspired recipe.

    • Preparation time: 15 minutes
    • Cooking time: 60 minutes
    • Total time: 1 hour 15 minutes 60 minutes 15 minutes

    Serves: 4


    • Salt and freshly ground black pepper
    • 2 tsp ground cumin
    • 8 Waitrose British Chicken Thighs
    • 2 medium onions, peeled and chopped
    • Pinch saffron
    • 2 tsp ground coriander
    • 2 cloves garlic, peeled and finely chopped
    • 2 tbsp clear honey
    • 250g couscous
    • 50g dried cranberries
    • 400ml hot vegetable stock, fresh or from cubes
    • 40g toasted flaked almonds
    • 3 tbsp fresh lemon juice
    • 1 tbsp olive oil
    • 1 preserved lemon from a jar of Packman Grey Preserved Lemons
    • Bunch fresh coriander, chopped


    1. Remove the skin from the chicken thighs, season well and place in a large pan with the onions, saffron, ground coriander, cumin, garlic and honey. Add about 500ml cold water to just cover the chicken and bring to the boil. Skim off any foam that rises to the surface. Reduce the heat, cover and simmer for 30-35 minutes, or until the chicken is tender and thoroughly cooked.
    2. Meanwhile, place the couscous in a heatproof bowl with the cranberries and mix. Pour the hot stock over, cover with clingfilm and leave for 5 minutes until the couscous has swelled up and absorbed the stock. Fluff up with a fork, adding the almonds, lemon juice and olive oil. Keep warm.
    3. Discard any pips from the preserved lemon, then chop it into small pieces and add to the chicken. Simmer uncovered for 10 minutes until slightly thickened. Taste and season if necessary. Stir in the coriander. Serve with the couscous.

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