Buttered Chicken With Couscous Recipe

Name: Buttered Chicken With Couscous
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup butter, chopped, at room temperature; 1 tbsp honey; 1 tbsp cilantro, finely chopped, plus extra for garnish; 3 tsp ras el hanout; 1 1/2 tsp ground cumin; 2 tsp lemon zest, finely grated; 1 tsp lemon juice; 4 None chicken legs; 1 None large red onion, cut into wedges; 14 oz butternut squash, peeled, cut into 1 1/2 inch pieces; 2 tbsp vegetable or olive oil; 2/3 cup boiling water; 4.25 oz couscous; 2.75 oz roasted red pepper, chopped; 2.5 oz green olives, pitted

Servings: persons

1/3 cup butter, chopped, at room temperature
1 tbsp honey
1 tbsp cilantro, finely chopped, plus extra for garnish
3 tsp ras el hanout
1 1/2 tsp ground cumin
2 tsp lemon zest, finely grated
1 tsp lemon juice
4 None chicken legs
1 None large red onion, cut into wedges
14 oz butternut squash, peeled, cut into 1 1/2 inch pieces
2 tbsp vegetable or olive oil
2/3 cup boiling water
4.25 oz couscous
2.75 oz roasted red pepper, chopped
2.5 oz green olives, pitted

1
Preheat oven to 400u00b0F.
2
Grease a large Dutch oven or roasting pan. Combine butter, honey, cilantro, ras el hanout, 1 tsp cumin, and lemon zest and juice in a bowl.
3
Run a finger under the skin of each chicken leg to create a pocket. Place 1 tablespoon of butter mixture under skin; press skin slightly to spread butter evenly. Secure with a toothpick.
4
Place chicken and onion in pan. Rub any remaining butter over top of chicken. Bake 20 minutes.
5
Combine squash and remaining cumin in a bowl. Drizzle with oil; toss to combine. Add to pan and bake another 25 minutes, or until chicken is cooked and vegetables are tender. Transfer chicken to a heatproof plate.
6
Add boiling water, couscous, pepper and olives to pan; stir to combine. Season to taste. Arrange chicken over squash mixture. Cover with foil and leave 5 minutes, or until liquid is absorbed. Discard toothpicks.
7
Serve sprinkled with extra cilantro leaves.

1468

kcal

Calories

148

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/3 cup butter, chopped, at room temperature, 1 tbsp honey, 1 tbsp cilantro, finely chopped, plus extra for garnish, 3 tsp ras el hanout, and more.

Yes, Buttered Chicken With Couscous falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Buttered Chicken With Couscous

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions