Pumpkin & Carrot Butter Chicken with Saffron Broccoli Couscous

Steps

1. Prepare vegetables. Bring a full kettle to the boil. Pat chicken dry and season. Heat a drizzle of oil in a large fry-pan on high heat. Cook chicken for about 3 minutes, until golden and just cooked through. Set aside and keep pan on heat.
2. Reduce heat to medium and add another drizzle of oil to the pan. Cook onion and garlic paste, carrots, pumpkin and chilli flakes (if using) for about 5 minutes, stirring frequently, until vegetables are soft.
3. Add butter chicken sauce, stock and cooked chicken to pan and simmer for about 1-2 minutes, until heated through. Stir through baby kale.
4. While vegetables cook, bring second measure of stock or water to the boil in a medium pot on high heat. Once boiling, turn off heat, add couscous, saffron powder and salt. Stir, cover and leave for 5 minutes, then fluff up grains with a fork.
5. While couscous steams, thinly slice beans. Place in a heat-proof bowl and cover with boiling water. Cover and leave to cook for 3 minutes. Drain well then toss through couscous, along with a drizzle of olive oil. Season to taste.
6. To serve, spoon saffron couscous onto each plate and spoon over pumpkin and carrot butter chicken.