Turmeric Chicken with Honey Butter and Coconut Cous Cous
This Turmeric Chicken with Honey Butter and Coconut Cous Cous is not only loaded with flavor but it's also packed with antioxidants!
Servings: 4
Prep Time: 30 minutesminutes
Cook Time: 1 hourhour15 minutesminutes
Total Time: 1 hourhour45 minutesminutes
Ingredients
For the Chicken:
2tablespoonsof olive oil
1 ½teaspoonsof ground turmeric
1 ½teaspoonsof cracked coriander seeds
2teaspoonsof Kosher salt
cracked black pepper to taste
1roasting chicken, giblets removed
1tablespoonof chiffonade fresh mint
For the Butter:
8tablespoonsof softened unsalted butter
2tablespoonsof honey
juice and zest of ½ lemon
Kosher salt to taste
For the Cous Cous:
½small diced onion
2small diced garlic cloves
1teaspoonof olive oil
1 ¾cupof coconut milk
¾cupof chicken stock
2cupsof Bob’s Red Mill® Golden Cous Cous
Kosher salt and fresh cracked pepper to taste
For the Chickpeas:
1can of drained chicken peas
1teaspoonof smoked paprika
1tablespoonsof olive oil
Kosher alt to taste
Instructions
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.