This Turmeric Chicken with Honey Butter and Coconut Cous Cous is one of the cooler things I’ve cooked in the last few weeks. I’ve baked a ton of good stuff lately but haven’t had much time to get creative and make a tasty meal in awhile, so when this came up I was all in. If you haven’t cooked with turmeric before don’t be worry it’s just like using any other spice, the trick is to balance out the flavors with things it goes well with like honey.
Now because I didn’t want to smother the chicken in honey before roasting I thought I would marry those flavors together by making an herb butter, but we’ll get to that in a second. For the whole chicken be sure to rinse it, remove the giblets and pat it dry on all sides with a paper towel. Next comes the seasoning part and often you add a lot more seasoning than you’re comfortable with because it needs to account for the flavor of the entire chicken. To make a long story short, don’t be afraid to generously season! If you think about it from the other side, there isn’t much worse than unflavored food so splurge a little bit.
For the cous cous I wanted to use it to compliment the rest of the flavors going on in the chicken and the butter. Bob’s Red Mill® makes a 4 different types of cous cous and all are fantastic, but because I want a more traditional Mediterranean cous cous I went with the golden cous cous. A lot of people think cous cous is a grain, but it’s actually made from semolina flour and is considered a pasta. Bob’s Red Mill® golden cous cous has a nice nutty flavor to it and goes beautifully with all of the tastes in this Turmeric Chicken with Honey Butter and Coconut Cous Cous recipe.
Finishing off the chicken with a very simple salted lemon honey butter is seriously the icing on the cake. Once those flavors infuse with the earthy turmeric and coriander flavors in the chicken it will be an explosion of goodness in your mouth that you seriously won’t be able to stop. My wife seriously said it was one of the best chicken and over all flavor combos she’s ever had.
The little red balls in the dish are simply baked chickpeas in olive oil, salt and smoked paprika. It really adds a nice flavor to the cous cous and in fact they’re great to eat on their own as a little snack.
I know this may seem crazy but this entire dish took 75 minutes from start to finish. That includes prep time, cook time and plating time. Not bad huh?
To give this dish some more interesting flavors I garnished with some fresh chiffonade mint. Feel free to use fresh basil or cilantro but I think any sort of fresh herb will help liven this up even more, if that’s even possible.
If you are looking for a great tasting dish with all of the health benefits of anti-inflammatory fighting ingredients than this Turmeric Chicken with Honey Butter and Coconut Cous Cous is for sure for you!
Turmeric Chicken with Honey Butter and Coconut Cous Cous
For the Chicken:
- 2 tablespoons of olive oil
- 1 ½ teaspoons of ground turmeric
- 1 ½ teaspoons of cracked coriander seeds
- 2 teaspoons of Kosher salt
- cracked black pepper to taste
- 1 roasting chicken giblets removed
- 1 tablespoon of chiffonade fresh mint
For the Butter:
- 8 tablespoons of softened unsalted butter
- 2 tablespoons of honey
- juice and zest of ½ lemon
- Kosher salt to taste
For the Cous Cous:
- ½ small diced onion
- 2 small diced garlic cloves
- 1 teaspoon of olive oil
- 1 ¾ cup of coconut milk
- ¾ cup of chicken stock
- 2 cups of Bob’s Red Mill® Golden Cous Cous
- Kosher salt and fresh cracked pepper to taste
For the Chickpeas:
- 1 can of drained chicken peas
- 1 teaspoon of smoked paprika
- 1 tablespoons of olive oil
- Kosher alt to taste
Preheat the oven to 375°.
Chicken: In a large bowl drizzle the chicken with the olive oil and coat it on all sides with the turmeric, coriander seeds, salt and pepper and transfer it to a large saute pan. Be sure to truss the legs together with butcher’s twine and fold the wings back behind the body of the chicken.
Roast the chicken in the oven for 70 minutes or until browned and cooked through out.
Butter: add the butter, honey, lemon zest and juice, and salt to a standing mixer with the paddle attachment and whip on high speed until combined and light and fluffy. Keep cool.
Cous Cous: In a medium size pot on medium-high heat add in the olive oil and saute the onions and garlic for 3 to 4 minutes or until lightly browned. Next, add in the coconut milk and stock and bring to a boil.
Add in the cous cous, stir it, add the lid remove from the heat and let stand for 5 minutes.
Using a fork break up the cous cous and season with salt and pepper. Keep warm.
Chickpeas: Place the chickpeas on a sheet pan lined with parchment paper and toss in paprika, olive oil and salt and roast in the oven on 375° for 15 minutes.
To serve: Serve the roasted chicken with honey butter and along side the coconut cous cous and roasted chicken peas.