Pic of Saffron poached chicken with cauliflower couscous

Saffron poached chicken with cauliflower couscous

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Chicken

Saffron poached chicken with cauliflower couscous

Main Serves 4 45 min
Cauliflower couscous is light, fluffy and made in minutes. It can often be used in place of rice or other grains and is especially good for gluten-free eating. It's mild nuttiness works brilliantly with tender poached chicken in this light meal.

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
Cooking time: 30 min

  • 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.