Chicken Dopiaza with Lemon & Garlic Cous Cous and Zucchini Sabzi
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Destination: India. Dopiaza (meaning ‘double onions’) is said to have originated from present day Iran and Afghanistan and was introduced to India in the 16th Century. Since then, the locals of Hyderabad, India have made it their own. The idea is to cook the onions low and slow to release their sweetness. Like other Hyderabadi dishes, this dish is paired with the lemon cous cous to give the dish some sourness.
Serves 2 · 20 mins + prep
Naturally, fresh poultry has a shorter shelf life than red meat. For this reason, we always recommend eating this dish first.
In your box
- 2 chicken maryland fillets
- 1 ATLAS dopiaza sauce tub
- 1 cous cous sachet
- 1 garam masala sachet
- 1 zucchini
- 1 lemon
- 1 brown onion
- 1 long red chilli
- 1 garlic clove*
- 1 coriander bunch*
- 1 spring onion bunch*
*Coriander, spring onion and garlic may be split across other dishes — please read each recipe carefully.
From your pantry
Cooking oil, salt
Method
1. Start cooking the chicken. Always read the recipe in full before you begin. Wash and dry the herbs and vegetables. Bring a saucepan of water or kettle to the boil. Heat a splash of oil in a frying pan over medium heat. Add the chicken, skin side down, and cook for 5 minutes or until the skin is golden and crisp. Meanwhile, thinly slice the onion and 1 garlic* clove per 2 people. Thinly slice the chilli and cut the zucchini into small bite-sized pieces.
2. Add the onion and garlic. Reduce the heat to low. Depending on the size of your pan, either keep the chicken in the pan, skin side up, or remove it. Add the garlic and onion and cook for about 5 minutes, stirring often, or until soft, translucent and beginning to caramelise.
3. Add the dopiaza sauce. If required, return the chicken to the pan, skin side up. Add the dopiaza sauce with a splash of water to help loosen up the sauce. Cook for about 6 minutes or until the chicken is cooked through. Add more water if required — you want the sauce to be a thick yet pourable consistency. Taste and add salt if required.
4. Cook the cous cous. Zest and juice the lemon. Combine the cous cous with equal amounts of the boiling water in a bowl. Cover and set aside to cook for at least 5 minutes. Once cooked, use a fork to fluff the cous cous. Taste and add salt if required.
5. Make the zucchini sabzi. Meanwhile, heat a splash of oil in a frying pan over medium-low heat. Add some of the garam masala and cook for about 30 seconds or until aromatic. Add the zucchini and chilli to taste and cook for about 2 minutes or until the zucchini softens slightly. Season with salt and more garam masala to taste.
To serve
Finely slice 1 teaspoon of the coriander* leaves and stems per 2 people and 1 teaspoon of the spring onion* greens per 2 people. Divide the cous cous, chicken dopiaza and zucchini sabzi between serving plates. Sprinkle with the coriander and spring onion.
Chef’s tips
- Place a weight over the top of the chicken, such as a plate or small frying pan, to ensure even cooking and get extra crispy skin
- Deseed the chilli to reduce the spiciness of the dish
Allergens: wheat, gluten, onion, garlic.