Coronation chicken couscous
Serves: 6 as a main, 8 at a picnic
Prep time: 35 minsTotal time: 
Recipe photograph by Kris Kirkham
Coronation chicken couscous
We’ve given the pantry staple couscous a royally British twist with a curried Coronation-style dressing, roast chicken and dried apricots. Perfect for a summer meal or picnic!
Serves: 6 as a main, 8 at a picnic
Prep time: 35 minsTotal time: 
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Nutritional information (per serving (1 of 6))
Calories
520Kcal
Fat
23gr
Saturates
4gr
Carbs
51gr
Sugars
18gr
Fibre
7gr
Protein
25gr
Salt
1.2gr
Abigail Spooner
Abi is our Senior Food Producer. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner
Abi is our Senior Food Producer. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Ingredients
- 1 tbsp vegetable oil
- 1 onion, finely chopped
- 2 tbsp medium curry powder
- 400ml chicken stock (made using 1 stock cube)
- 200g dried couscous
- 200g natural yogurt
- 75g mayonnaise
- 50g mango chutney
- zest and juice of 1 lime, plus wedges to serve (optional)
- 2 tbsp chopped coriander, plus extra to serve
- 1 x 450g pack by Sainsbury’s ready-to-eat roast chicken thighs
- 1 x 400g tin chickpeas, drained and rinsed
- 150g dried apricots, thinly sliced
- ½ cucumber, cut into small chunks
- 20g flaked almonds, toasted
Step by step
- Heat the oil in a large saucepan over a medium-low heat, then fry the onion with a pinch of salt for 10-12 minutes until soft and turning golden. Add the curry powder and cook for a further 2 minutes, stirring, until fragrant. Transfer to a large bowl to cool.
- While the onion mixture is cooling, pour the chicken stock into the same saucepan and bring to the boil. Once boiling, remove from the heat and stir in the couscous. Cover with a lid and leave to stand for 5 minutes. Fluff up the couscous with a fork, then tip into a separate bowl to cool completely.
- Meanwhile, stir the yogurt, mayonnaise, mango chutney, lime zest and juice and chopped coriander into the cooled onions. Season well. Remove the skin from the chicken thighs, then shred the meat into bite-size pieces (discarding the bone). Stir into the curried mayonnaise with the chickpeas, apricots and cucumber.
- Once cooled, stir the couscous through the curried chicken. Spoon into a large airtight container(s) to take on a picnic or spread over a large serving platter. To serve, scatter over the almonds and extra coriander, with lime wedges for squeezing, if liked.
