Go Back
+ servings

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!
Course dinner, lunch, Main
Cuisine American
Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Servings 4
Calories 1128kcal


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.


Calories: 1128kcal | Carbohydrates: 84g | Protein: 46g | Fat: 67g | Saturated Fat: 26g | Cholesterol: 226mg | Sodium: 1373mg | Potassium: 625mg | Fiber: 6g | Sugar: 13g | Vitamin A: 52.2IU | Vitamin C: 7.8mg | Calcium: 10.4mg | Iron: 23.6mg