“When I see fruit, I don’t just see dessert or sweets. I love using fruit in my savoury cooking too. That’s all thanks to my Bangladeshi home that I grew up in as a child,” explains Nadiya Hussain, former Great British Bake Off winner.

“Citrus works just as well with savoury dishes as it does with sweet. The old grapefruit doesn’t get much air time though. I love its combination of sweet and bitter, which works really nicely with the chicken. This stew is such a simple thing to make, but the grapefruit adds some razzle-dazzle.”

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Nadia Hussain's grapefruit chicken stew (Chris Terry/PA)
Grapefruit chicken (Chris Terry/PA)
Nadia Hussain's grapefruit chicken stew (Chris Terry/PA)
Print Recipe
Nutrition Facts
Grapefruit chicken stew with couscous
Amount Per Serving
Calories 610 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 6g38%
Cholesterol 169mg56%
Sodium 948mg41%
Potassium 637mg18%
Carbohydrates 62g21%
Fiber 5g21%
Sugar 4g4%
Protein 41g82%
Vitamin A 763IU15%
Vitamin C 15mg18%
Calcium 59mg6%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

Grapefruit chicken stew with couscous

A zingy stew that’ll feed the masses
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Main Course
Servings: 6
Calories: 610kcal
Author: Nadiya Hussain

Equipment

  • Bowl
  • Large saucepan

Ingredients

For the stew:

  • 1 kg skinless boneless chicken thighs diced
  • 1 tsp ground turmeric
  • 4 tbsp olive oil, plus a little extra
  • 3 cloves of garlic chopped
  • 1 small onion finely diced
  • 1 tsp salt
  • 2 tsp ground cumin
  • 1 tsp chilli flakes
  • 1 large grapefruit,  juice (about 150ml) and zest
  • 500 ml hot water
  • 2 tbsp cornflour mixed with 2tbsp water
  • A large handful of fresh flat-leaf parsley finely chopped

For the couscous:

  • 400 g couscous
  • 1 tsp salt
  • 30 g unsalted butter
  • 550 ml boiling water

Method

  • Put the chicken into a bowl, add half a teaspoon of turmeric and mix until all the chicken is covered. Place a large saucepan on the hob on a medium to high heat and add the oil. Fry the chicken in batches, until cooked and brown around the edges. Put back into the bowl and set aside.
  • Add a little extra oil, about a tablespoon, to the pan. Add the garlic, onion and salt and cook until the onion is soft – this can take 10–15 minutes.
  • Now add the cumin, chilli flakes and the remaining half a teaspoon of turmeric and cook for a few minutes.
  • Add the grapefruit juice and zest, along with the browned chicken. Mix through, then add the hot water.
  • Stir in the cornflour/water mixture, then cover the pan with a lid and cook for 30 minutes.
  • Meanwhile, put the couscous into a bowl and stir in the salt. Put the butter on top. Pour in the boiling water until it reaches about 1cm above the couscous. Cover, then set aside so that the couscous can soak up the water.
  • When the chicken stew is cooked, take it off the heat and add the parsley. Serve the stew with the couscous.

Nutrition

Calories: 610kcal | Carbohydrates: 62g | Protein: 41g | Fat: 21g | Saturated Fat: 6g | Cholesterol: 169mg | Sodium: 948mg | Potassium: 637mg | Fiber: 5g | Sugar: 4g | Vitamin A: 763IU | Vitamin C: 15mg | Calcium: 59mg | Iron: 3mg

Nadiya’s Family Favourites by Nadiya Hussain, photography by Chris Terry, is published by Michael Joseph.

Learn how to make Nadiya Hussain’s eclair roll

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