Ingredients

• 1kg/2lb 4oz skinless boneless chicken thighs
• diced
• 1 tsp ground turmeric
• 4 tbsp olive oil
• plus a little extra
• 3 garlic cloves
• finely chopped
• 1 small onion
• finely chopped
• 1 tsp salt
• 2 tsp ground cumin
• 1 tsp chilli flakes
• ½ tsp ground turmeric
• 1 large grapefruit
• juice and zest
• 500ml/18fl oz hot water
• 2 tbsp cornflour mixed with 2 tbsp water
• large handful fresh flatleaf parsley
• finely chopped
• 400g/14oz couscous
• 1 tsp salt
• 2 tbsp unsalted butter
• 550ml/1 pint boiling water

Directions

• Put the chicken into a bowl
• add half a teaspoon of turmeric and mix until all the chicken is covered. Place a large saucepan over 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 onions are soft – this can take 10–15 minutes.
• Now add the cumin
• chilli flakes and another ½ teaspoon of turmeric and cook for a few minutes.
• Add the grapefruit juice
• about 150ml/5fl oz
• and the zest
• along with the browned chicken. Mix through
• then add the measured hot water.
• Stir in the cornflour and water mixture
• then cover the pan and cook for 30 minutes.
• Put the couscous into a bowl
• stir in the salt and top with the butter on top. Pour in the boiling water until it reaches about 1cm/½in 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 with the couscous.