Page title and description

Chicken
Saffron poached chicken with cauliflower couscous
Ingredients
- ½ tsp saffron threads
- 2 carrots, roughly chopped
- 1 stick celery, roughly chopped
- 2 bay leaves
- 2 chicken breasts, skin removed
- for the couscous:
- 1 cauliflower, outer leaves removed, cut into florets
- 1 garlic clove, crushed
- large bunch of parsley, finely chopped
- large bunch of mint leaves, finely chopped
- 100g pine nuts, toasted in a dry frying pan until golden
- 200g dates, pitted and chopped
- 1 tbsp sherry or good white wine vinegar
- juice of 1 lemon
- 3 tbsp good olive oil
- 1 tbsp honey, more to taste
- 100g salad leaves
Method
Prep time:
15 min
PT15M
Cooking time:
30 min
PT30M
-
Step 1
Put the saffron, carrot, celery and bay leaves in a saucepan. -
Step 2
Add the chicken and enough water to completely cover it. -
Step 3
Simmer for about 20-25 minutes or so, depending on size, until cooked through. Leave to cool in the pan, then take the chicken out and thinly slice. -
Step 4
Pulse the cauliflower in a food processor until it looks like couscous (or grate it, if you don't have a processor). As an optional extra, fry it off in a little oil for 1-2 mins until lightly toasted, then leave to cool, or use raw. -
Step 5
Transfer to a large bowl. Mix in the garlic, herbs, pine nuts and dates. -
Step 6
Season. Whisk together the vinegar, lemon, oil and honey and mix into the cauliflower. -
Step 7
Toss in the chicken. Taste and adjust the seasoning, honey, lemon and oil if needed. -
Step 8
Serve with the salad leaves.