Paprika Butter Chicken With Couscous |
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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 2 |
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This butter chicken recipe is a family favourite, and it is very simple to make, yet so much depth of flavour to the chicken. The chillies are a must, it completes the dish! Ingredients:
5 skinless chicken thigh fillets |
25 g butter or 25 g margarine |
1 tablespoon honey |
sea salt |
ground pepper |
1 teaspoon paprika |
1 lime, juices only freshly squeezed |
1/2 lime wedge, to serve |
150 g couscous |
100 ml hot vegetable stock |
1 tablespoon almond halve |
1 handful chopped fresh coriander (large handful) |
1 red chili, de-seeded and cut into strips, to serve |
Directions:
1. Preheat the oven to 200°C/fan180°C/gas 6. Sit the chicken in an ovenproof dish. Season the chicken with salt and ground pepper generously.
2. Melt the butter in a small saucepan, remove from the heat and stir in the honey, paprika and half the lime juice. Season. Pour all over the chicken.
3. Bake each side for 15 minutes, basting with the sauce halfway through cooking, until the chicken is cooked through, golden and sticky.
4. Meanwhile, make the couscous. Put the couscous into a large bowl and pour over the boiling stock. Cover the bowl with a plate and set aside for 5 minutes. Fluff up the couscous with a fork, then stir in the remaining lime juice, almond flakes and coriander. Season to taste.
5. Divide the couscous between 2 warm plates, then put the chicken on top and pour over the sauce. Garnish with a sprig of coriander and some chilli. Serve with a lime wedge.
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