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    Saffron Butter Chicken with Couscous and Pine Nuts

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    Saffron Butter Chicken with Couscous and Pine Nuts

    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.

    Serves: 4


    • ½ tsp Bart Spices Saffron Threads, lightly toasted
    • Sea salt and freshly ground black pepper
    • 125g butter, softened
    • 4 part-boned chicken breasts, with skin on
    • 1 onion, finely sliced
    • 2 garlic cloves , halved
    • 1 pack Waitrose Fresh Bay Leaves
    • 100g pack pine nuts, lightly toasted
    • 1tbsp fresh lemon juice
    • 300g Waitrose Couscous
    • 500ml warm chicken stock (a stock cube is fine)
    • 2tbsp preserved lemon peel, rinsed and finely sliced, to serve


    1. Mash the saffron and a little salt with the butter, reserving 25g.
    2. Season the chicken breasts all over. Release the skin at one end of each breast and run your fingers between the meat and the skin. Divide the saffron butter into four, then push under the skin of each breast and smooth down.
    3. Gently cook the onion and garlic in the reserved saffron butter until soft.
    4. Roughly line a flattish steaming tray or steamer with a double thickness of foil, making sure you have sufficient to wrap over the chicken. Scatter with the bay leaves, onion mix and pine nuts. Arrange the chicken breasts, skin-side up, on top, drizzle with lemon juice, and loosely gather up the foil. Cover and steam vigorously for 20-30 minutes until the chicken is cooked through. Pull the chicken meat off the bones and away from the skin.
    5. Pour the couscous into a bowl, level out and pour the warm stock over to cover. Season and leave for 5 minutes, then fluff up with a fork.
    6. Spoon the couscous into four bowls and pour the buttery saffron juices, the onion and pine nuts over. Top with the chicken, a bay leaf and preserved lemon slices.

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