Ingredients

The following ingredients have 4 Servings
  • 1 tsp saffron threads
  • 1/4 cup (60ml) extra virgin olive oil, plus 2 tbs extra
  • 3 onions, thinly sliced
  • 4 garlic cloves, thinly sliced
  • 1 tbs finely grated ginger
  • 1 1/2 tsp each ground turmeric, cumin, coriander and cinnamon
  • 10 cardamom pods
  • 1 tbs nigella seeds, plus extra to serve
  • 1/2 cup (150g) harissa
  • 600g skinless chicken thigh fillets
  • 400g can chickpeas, drained, rinsed
  • 4 cups (1L) Campbell's Real Stock Chicken
  • 6 tomatoes, quartered
  • 2 tbs runny honey
  • 1/4 cup (70g) Greek yoghurt
  • 400g can chopped tomatoes
  • 400g green beans
  • 2 tbs extra virgin olive oil
  • 200g couscous
  • 1 cup (250ml) chicken stock
  • Finely grated zest and juice of 2 lemons
  • 1/2 bunch each coriander, mint and dill, leaves picked, finely chopped

Instruction

  • Place saffron in a bowl with 1/4 cup (60ml) water and set aside for 5 minutes to infuse.
  • Heat oil in a heavy-based saucepan over high heat. Add onion, garlic and ginger, and cook, stirring regularly, for 8 minutes or until onion is softened. Stir through saffron mixture and cook, stirring occasionally, for 2 minutes or until liquid is absorbed. Transfer one-third onion mixture to a plate.
  • Add spices and harissa to pan and cook, stirring regularly, for 3 minutes or until darkened. Add chicken, chickpeas, stock, tomato and honey, and bring to a simmer. Cook, stirring regularly, for 1 hour 20 minutes or until chicken shreds easily. Remove chicken and shred with 2 forks, then stir through curry with yoghurt and remove from heat.
  • To make the braised beans, place reserved onion mixture and extra oil in a large frypan over medium heat and cook, stirring constantly, for 2 minutes or until warmed through. Add canned tomatoes and 1/2 cup (125ml) water, bring to the boil and cook for 5 minutes to reduce slightly. Add beans, reduce heat to low, cover and simmer, stirring occasionally, for 20 minutes or until beans are very tender.
  • For the herbed couscous, heat oil in a saucepan over high heat. Add couscous and cook, stirring constantly, for 3 minutes or until lightly toasted. Add stock, bring to the boil and remove from heat. Cover immediately and set aside for 15 minutes or until liquid is absorbed. Fluff with a fork and stir through lemon zest and juice and herbs.
  • Transfer curry to a serving bowl and scatter with extra nigella seeds. Serve with braised beans and couscous.