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Curried roast chicken with couscous recipe

Curried roast chicken with couscous recipe

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  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Cuts of chicken
  • Whole chicken
  • Whole roast chicken

A great blend of exciting and subtle flavours that are infused into the chicken during cooking, making every bite juicy and lively. Makes the whole house smell delicious!

66 people made this

IngredientsServes: 5

  • 2 tablespoons smoked paprika
  • 1 tablespoon chilli powder
  • 2 1/2 tablespoons curry powder
  • 1 1/2 tablespoons dried onions
  • 1 1/4 teaspoons salt
  • 1 teaspoon garlic granules
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon rubbed sage
  • 1 pinch ground ginger (optional)
  • 2 tablespoons fresh lemon juice
  • 125ml chicken stock
  • 60ml vegetable oil
  • 1 whole chicken
  • 250ml chicken stock
  • 750ml water
  • 2 tablespoons fresh lemon juice
  • 30g butter
  • 400g couscous
  • 1 tablespoon curry powder
  • 2 teaspoons dried onions
  • 2 teaspoons smoked paprika
  • 1/2 teaspoon rubbed sage
  • 1/4 teaspoon garlic granules
  • 1 bay leaf

MethodPrep:30min ›Cook:1hr30min ›Ready in:2hr

  1. Preheat oven to 200 C / Gas mark 6.
  2. Stir together 2 tablespoons of smoked paprika, chilli powder, 2 1/2 tablespoons curry powder, 1 1/2 tablespoons dried onions, salt, 1 teaspoon garlic granules, black pepper, 1/4 teaspoon sage and ginger in a small bowl. Pour in 2 tablespoons lemon juice, 125ml chicken stock and vegetable oil; stir to form a paste.
  3. Rub a little of the paste on the inside cavity of the chicken, then massage the remaining paste all over the chicken, placing it under the skin where you can. Truss the chicken if desired, and place onto a roasting tin.
  4. Roast in preheated oven until the chicken is no longer pink and the juices run clear, about 90 minutes. If using a meat thermometer, be sure the chicken has reached at least 75 degrees C in the thickest part of the thigh.
  5. While the chicken is roasting, bring 250ml chicken stock, water, 2 tablespoons lemon juice and butter to the boil in a large saucepan. Stir together the couscous, 1 tablespoon curry powder, 2 teaspoons dried onions, 2 teaspoons paprika, 1/2 teaspoon sage, 1/4 teaspoon garlic granules and the bay leaf in a large bowl. Stir the couscous into the boiling liquid, and cook for 3 minutes. Turn the heat off and cover. Keep the couscous warm until the chicken is ready.

Watch how!

Watch our video to see how to make a perfectly roasted chicken every time. Watch now!

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Reviews & ratingsAverage global rating:(63)

Reviews in English (52)

I would reduce the oil and stock by almost half as the paste almost became a sauce. Chicken was great but couscous lacked a bit of flavour. Still went down well and will do again.-06 Jan 2011

Altered ingredient amounts.I made this recipe and it was awesome. I did change it slightly though. I didn't actually make the couscous because I'm not a big fan of it. The chicken came out perfect though! I didn't put in as much oil as was suggested, and used olive oil instead of vegetable oil but it was still good. I wanted it really tender so I put it in the oven, covered with foil, for 2 hours at 150C. Then I took off the foil and turned up the oven to about 170C and baked for another hour. If you have the time to do that, it's amazing. I will definitely be making this recipe again. Thanks!-28 Feb 2010

This recipe was amazing and so simple to make!-28 Feb 2010

  • 8 boneless, skinless chicken thighs, secured together with cocktail sticks
  • Salt and freshly ground black pepper
  • 2tbsp medium curry powder
  • 1tbsp paprika
  • 4 cloves garlic, peeled and crushed
  • 1 onion, peeled and sliced into rings
  • 4tbsp chopped fresh coriander
  • 1tbsp malt vinegar
  • 1tbsp olive oil
  • 350g (12oz) couscous
  • 450ml (¾ pint) hot chicken stock
  • 300g (10oz) frozen peas
  • 200g (7oz) baby spinach leaves
  • 4 litre (6½ pint) casserole dish

Put the chicken into the casserole dish. Season and add the curry powder, paprika, garlic, onion, coriander, vinegar and oil, and mix well. Cover and leave to marinate in the fridge for at least 20 mins, or a few hours, if you have time.

Set the oven to Gas Mark 6 or 200°C. Pour over 300ml (½ pint) water. Cover and bake the chicken for 45 mins.

Meanwhile, put the couscous into an ovenproof serving dish and pour over the stock. Add some salt, then stir and leave for 5 mins until the stock is absorbed.

Add the frozen peas and spinach leaves. Cover with foil and bake for 10 mins while the chicken is cooking. Serve the chicken on top of the couscous and pour over the juices.

Starbucks Chicken Curry with Couscous Salad

A couple years ago I would occasionally order Starbucks Chicken Curry Salad with Couscous when I hadn’t had lunch and needed a quick bite to eat. I was sad when they discontinued making and selling this salad because it was one of my favorites. Although I miss the salad, I don’t miss paying $5.50 for it! Chicken Curry Salad isn’t hard to make at home either. One large salad cost me $1.35 to make at home. That’s a savings of $4.15!

This week I’m participating in the United Way Hunger Challenge and for lunch I prepared this salad for my husband and I. Not only is this salad healthy, it is quite inexpensive to make. One boneless chicken breast will make enough chicken salad for 4 servings. Scooped and served on a bed of couscous and lettuce, this salad has become a favorite around here. Here is my version of this popular recipe. Enjoy!

Chicken Curry Salad With Couscous

Inspired by Starbucks Chicken Curry With Couscous Salad (discontinued)


1 boneless chicken breast (1 lb) , cooked and chopped into small pieces * I use a food processor

2 tablespoons curry powder

pinch of salt and pepper to taste

1 head of green leaf lettuce, washed, dried, and torn into pieces

Combine chicken, raisins, almonds, celery, mayonnaise, curry powder until, salt, and pepper until completely mixed. Place 1-2 cups of the torn lettuce on a plate and add 1/2 cup cooked couscous on top of it. Finish it off with 1/2 cup of chicken curry salad mixture. Enjoy!

To make Spicy Curried Couscous (Mendocino Farms Copycat). First cook the Israeli pearl couscous using the instructions from the package. Once the couscous is done, rinse with cold water, drain, place it in a large bowl, and set aside.

Turn on the oven to 450 degrees.

In a small bowl, place all the spices and mix well.

In a large bowl, toss the cauliflower with oil. Then add the spices, toss well until the cauliflower is covered with the spice mixture. The oil I like to use is avocado oil, but you can use other high heat oils. It’s important to completely coat the cauliflower.

Roast the cauliflower

To roast the cauliflower spread out the cauliflower on a baking sheet and place in the oven until browned, about 15 minutes. The edges should be browned and the cauliflower a little crunchy. Remove the cauliflower and place it in the bowl with the couscous.

Roast the carrots

On the same baking sheet, spread out the carrots and toss with the leftover spices left on the baking sheet. Place in the oven for about 10 minutes. Remove the carrots from the oven and place it in the bowl with the couscous and cauliflower. Now, it time to bring everything together.

Bringing everything together

To bring everything together fold in the: mayonnaise, lime juice, and cilantro. Then toss the ingredients until well combined. Lastly, taste it, and add more salt, brown sugar, or cayenne if needed. Voila! you have delicious Spicy Curried Couscous (Mendocino Farms Copycat).

Curried Israeli Couscous with Roasted Cauliflower

This recipe was inspired by the Curried Israeli Couscous from Mendecino Farms, a restaurant that often caters my company meetings. Unfortunately, the salad is only on their catering menu. After about 10 lunch meetings in three weeks my team at work was ready to revolt and I finally admitted that I’d need to find a smaller-scale way to get my fix.

Not only is this version just as delicious as the LA restaurant’s tasty offering, I suspect it’s a whole lot lighter.

Use about as good a curry powder as you can get your hands on and this will become a new favorite. It might be a good idea to double the recipe – Brad and I fight over the leftovers every time I make this and I always regret not making more.

  • 1 medium head of cauliflower
  • olive oil spray
  • 1 1/2 c pearl couscous
  • 1 c nonfat Greek yogurt
  • 4 tbs olive oil
  • 2 tsp white wine vinegar
  • 2-3 tbs curry powder, to taste
  • 1/2 tsp kosher salt
  • 1 tsp freshly ground black pepper
  • 1/2 c small-diced carrots
  • 1/2 c minced fresh flat-leaf parsley
  • 1/2 c currants
  • 1/4 c small-diced red onion
  • 1/4 c sliced almonds

Preheat oven to 450F and cover a baking sheet with foil. Break the cauliflower into florets, season with salt and pepper, and arrange in a single layer on the baking sheet. Spray with olive oil and roast until beginning to brown, about 20-25 minutes, turning once during cooking.

Meanwhile, cook couscous according to package instructions.

Whisk together the yogurt, olive oil, vinegar, curry, salt, and pepper. Stir into cooked couscous. Add the carrots, parsley, currants, almonds, and red onion. Add roasted cauliflower, stirring and breaking up the florets to desired size. Mix well, and season to taste. Serve warm or at room temperature.

Calories 341
Total Fat 11.8g
Saturated Fat 1.5g
Trans Fat 0.0g
Cholesterol 0mg
Sodium 297mg
Potassium 652mg
Total Carbohydrates 49.3g
Dietary Fiber 7.3g
Sugars 6.5g
Protein 14.1g
Weight Watchers Points: 7
PointsPlus: 9

Curried Broccoli Couscous

As a child I was alright with eating vegetables. Except for one. I hated broccoli. I am not sure if it was just because most of the time I ate it overcooked or what. But it was like pulling teeth to get me to eat my broccoli growing up. I kept this intense hatred of broccoli into my semi-adult life. I avoided broccoli in fear that I just wouldn&rsquot like it, still. Having not tried broccoli for years, a few weekends ago, I got brave. I bought some. And was on the hunt for the perfect recipe for it when I came across a recipe for Curried Broccoli Couscous. It sounded interesting and plus I LOVE anything curry, so I figured I&rsquod give it a try. As usual, I spiced the recipe up quite a bit. It was DELICIOUS, you guys&hellip DELICIOUS! I seriously will be making this again and maybe even adding chicken into it or some sort of meat.

It&rsquos kind of an odd combination, but I hope you will have an open mind and try it! The spiciness of the curry + the sweetness of the raisins + the creamyness (yes, I am now making up words) of the coconut milk. It&rsquos simple, it&rsquos easy, it&rsquos delicious! And for those of you who aren&rsquot a huge fan of broccoli, the curry helps hide that typical broccoli flavor. It&rsquos an easy way to ease yourself into broccoli. At least it was for me. For the record, I did roast some broccoli later on and found that I like it! Now broccoli is no longer on the &ldquocannot eat list&rdquo&hellip It&rsquos amazing how your tastes change. Or the things you find you like when you keep an open mind.

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Healthy Chicken breast recipe with giant couscous, pesto sauce and radicchio

I am such a fan of nice, healthy, good looking and most importantly quick to make recipes! Are you the same?! I’m so sure you aretoo and this healthy chicken breast recipe with couscous, pesto and radicchio is the perfect choice. We are so busy, and getting busier by the day. Busy is good as far as I am concerned but hey, nutrition is also important, right?

Yes we love cooking something traditional every now and again but most of the time something quick like this is ideal after a whole day of running around. Also taking this as a work lunch for the next day it’s a brillinat idea!

Simple is beautiful and this is an example of that tasty, simple recipe that you can make in a few minutes.

My kids do like pesto sauce and they will never miss a chance if offered.
I do not buy it but instead, I make a good batch of pesto sauce once a month or every two months and they thoroughly enjoy it every time.

It lasts for a good week or so if kept in a nice glass jar in the fridge.
They particularly like it with chicken or tuna and crudités but see below other delicious recipe ideas.

This is definitely a healthy chicken breast recipe, so quick to put together. Brilliant to making use of any roast chicken leftovers or some ready cooked chicken breast which we can always buy in supermarkets.

I prefer the leftovers truthfully but that’s because I’m a freak when it comes to home cooked food and I like this to be as much as possible cooked by me.

This chicken breast salad recipe with pesto and crudités is an excellent option to take for a picnic, it makes a beautiful next day lunch option for work or put into kids school packed lunch. It’s tasty, healthy and really easy to make. A very nice salad to have on had to grab and have.

I call it a life saviour. It can be made to the night before kept in the fridge next day, bang, lunch for the next day sorted!

Vegetarian option ….
This can easily be a vegetarian option by simply adding no meat to it. Just increase the raw vegetables amount and it’s just beautiful! If you like and eat fish try it as suggested with a can or two of tuna.

Vegan option:
I have made this with white beans to replace the meat and it is fabulous. Here’s a quick recipe for a vegan pesto sauce which would work a treat with this salad.

Quick Vegan pesto sauce recipe:
It takes 10 min to make providing that you have all the ingredients ready so, here we go.

1 bunch of fresh basil (2 cups)

Pine nuts – good quality ( 1 cup)

Olive or walnut oil (1/3 cup)

Nutritional yeast (1/2 cup) or vegan Parmesan

Place all ingredients in a blender or food processor and blend to a desired texture. There you have a beautiful vegan pesto sauce. You can store this up to a week or so in the refrigerator in an airtight container, preferably a glass container.

If you like this type of salads, here are some more delicious recipes:

All beautiful recipes but let’s quickly make this gorgeous chicken breast and the giant couscous recipe now, shall we?


Turn oven or toaster-oven on to 200 degrees (*or use microwave on 10% power). Season chicken with salt and pepper to taste. Dredge chicken in flour and shake off excess.

Heat 1 Tbs. oil in large non-stick skillet or fryer over medium-high heat until it begins to smoke. Cook chicken until well-browned on first side. Flip chicken, reducing heat to medium and cook until done (instant-read meat thermometer should register 160-165 degrees). Transfer chicken to oven or microwave safe dish, cover loosely and let rest in warm oven or keep warm in microwave at 10% power).

Wipe out skillet with paper towels. Add 1 Tbs. more oil and couscous to skillet and toast a couple of minutes until golden. Stir in the shallot, only 2 tsp. of the garlic, and half each of the lemon zest and red pepper flakes and cook until fragrant (about 30 seconds).

Stir in broth and bring to a boil, then reduce heat to medium-low and simmer (stirring often) until liquid is absorbed and couscous is al dente (12-14 minutes).

While couscous is simmering, whisk together 1 Tbs. lemon juice and the remaining olive oil, garlic, red pepper flakes and lemon zest in a small bowl.

Stir in the fresh spinach, one handful at a time, into the skillet and cook until wilted (about 5 minutes), or half a 10-oz. package of thawed frozen spinach, separating with a fork until heated through. Remove from heat and stir in feta and remaining lemon juice. Season with more salt and pepper, if desired. Divide couscous between 3 plates, top with chicken, drizzle with lemon juice mixture, and serve.


Remove the heads and feet from the pigeon. To butterfly, insert a sharp knife at the neck cavity of each bird and carefully cut down one side of the backbone. Cut along the other side of the backbone to separate it from the body. Remove the breastbone, central cartilage and ribs.

For the marinade, soak the saffron in the wine for about 15 minutes. Combine in a shallow non-aluminium container the remaining marinade ingredients: lemon juice, saffron, ginger, garlic, black pepper and chilli powder. Turn the pigeons in the marinade, then cover and refrigerate overnight.

To prepare the sauce, soak the saffron in the wine for about 15 minutes.

Heat the butter in a medium saute pan over a medium heat. Add the onion and black pepper and cook until tender and translucent, about 10 minutes. Add the ginger and garlic and cook for 2-3 minutes longer.

Stir in the saffron infusion, coriander, salt and pepper. Add the chicken stock, heat to simmering and simmer for 5 minutes. Stir in the lemon juice to taste and adjust the seasoning.

Heat enough oil to cover the pigeon in a deep fryer to 350 degrees F. Mix the flour, ginger, salt and pepper to taste. Lightly beat the eggs with the water in a shallow bowl.

Remove the pigeon from the marinade and put in the watered down egg mixture. Roll the bird in the seasoned flour. Place the bird in the hot oil and cook for 5-6 minutes.

Take the bird out of the oil and pat off the extra oil with a kitchen towel.

Watch the video: Αρνί με κους κους - Μαρόκο. Άκης Πετρετζίκης