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Baked Cardamon Honey Chicken with Buttered Couscous
Baked Cardamon Honey Chicken with Buttered Couscous. A warming, soothing and comforting dinner that is easy to prepare and cooks in the oven.
Claire | Sprinkle and Sprouts
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For the couscous
(1 ½ cups) chicken stock
Place the chicken into a large zip lock bag.
Add the honey, cider, cardamom and white pepper to the bag. Squeeze out the air and seal it shut, then squish and massage everything about until it is well mixed and the chicken is evenly coated.
Place the bag on a plate and let it sit at room temperature for 30 minutes or place in the fridge and leave to marinate for 3-6 hours.
When you are ready to cook the chicken pre-heat oven to 220ºC/fan forced 200ºC/Gs mark 6
Cut the red onion into large wedges and scatter them over a lined baking sheet.
Remove the chicken from the marinade and nestle it amongst the onions.
Pour the marinade over the chicken, drizzle the oil over the top and season generously with salt.
Bake the chicken for 40 minutes until golden. Set your timer for 30 minutes so you are ready to start the cous cous.
Heat the chicken stock in a small saucepan until boiling.
Add the butter to the stock and turn off the heat.
Pour in the couscous and give it a quick stir before clamping on a lid.
Allow the couscous to cook for 5 minutes.
Remove the chicken from the oven and baste it with the pan juices.
Fluff the cous cous with a fork to separate the grains.
Sprinkle the chicken with coriander and serve.
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Recipe from Claire at Sprinkles and Sprouts xx