Cardamom, Walnut & Pear Chicken with Celeriac Couscous

Cooking time
Serves6 people
Cardamom, Walnut & Pear Chicken with Celeriac Couscous

The kitchen was buzzing at Abel & Cole when we popped a dish of this out for people to try. A simple yet stunning crowd-pleaser, and the celeriac couscous will totally wow you.


  • 6 chicken legs
  • Seeds from 6 cardarmom pods
  • 2 lemons
  • 4 large or 6 smaller pears
  • 6 garlic cloves
  • A thumb of ginger
  • A large handful of walnuts
  • 2 tbsp honey
  • 2 rosemary sprigs
  • Sea salt and freshly ground pepper
  • 1 large or 2 smaller celeriac
  • A little olive oil or butter
  • 1 tbsp fresh thyme leaves
  • A pinch of chilli flakes or powder

Prep: 20 mins | Cook: 40 mins

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1. Preheat your oven to 200C/Fan 180C/Gas 6.
2. Set your chicken in a large roasting dish. Grind the seeds from your cardamom pods. Dust over the chicken along with the zest of your lemon and a good pinch of salt and pepper.
3. Separate your garlic cloves. Flatten each clove with the side of your knife. Whip off the skin. Peel the ginger and slice it thinly. Tuck a garlic clove and some of the ginger under each piece of chicken.
4. Quarter your pears. Cut the cores out and trim off the stems. Tuck them into the dish.
5. Roast on the top shelf of your oven for 30 mins or till the chicken is golden and juices run clear when you prick the fattest part of the leg with the tip of a knife. Cook a little longer, if needed.
6. Add a squeeze of juice from one of your lemons along with 4 tbsp water. Strip the leaves from your rosemary. Finely chop. Scatter over the chicken, along with the walnuts. Drizzle the honey over the top. Finish with a dusting of salt and pepper. Pop back in the oven for 5 mins, or till the walnuts are golden.
7. Let your chicken rest while you whip up a speedy celeriac couscous. Quarter your celeriac(s). Carve the skin off, cutting it into smaller pieces first, if needed. Roughly chop. Pop into a food processor with a good pinch of salt and pepper. Blitz till it looks like couscous.
8. Set a large frying pan over high heat. Add a little oil or butter. Stir the celeriac through. Add the zest of your lemon and a squeeze of juice. Sizzle till just softened, about 5 mins. Add a little water if needed.
9. Fold the thyme leaves and chilli flakes through. Serve with your chicken. A simple watercress salad on the side is the perfect final touch.
10. TIP: You can make both the chicken and the couscous in advance and both freeze beautifully.
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