Pomegranate Chicken with Almond Cous Cous
The fruity, sweet spices in this recipes is sure to take your chicken to the next level. This pomegranate chicken is the perfect mid week dinner that the whole family will love.
Recipe adapted from BBC Good Food.
Enjoy!
Ingredients
1 tbsp vegetable oil
200 g Simon Johnson couscous
200 g water
1 Massel Chicken stock cube
1 large red onion halved and thinly sliced
600 g Inglewood chicken thigh fillets
2 tbsp Malouf’s Red Harissa
190 ml pomegranate juice
1 pomegranate deseeded
100 g Royal Nut Company flaked almonds
1 handful mint chopped
Method
- Boil the kettle and heat oil in a large frying pan. Put the couscous in a bowl and crumble half the stock cube. Add the onion to the pan and fry for a few minutes to soften. Pour boiling water over the couscous just to cover, then cover with a tea towel and set aside.
- Push the onion to one side of the pan, add the chicken fillets and brown on all sides. Stir in the harissa and the pomegranate juice, then crumble in the rest of the stock cube and season to taste.
- Simmer uncovered for 10 minutes until the sauce has thickened and the chicken has cooked through.
- Stir through the pomegranate seeds, saving a few to scatter over before serving.
- After 5 minutes, fluff up the couscous with a fork and stir through the almonds and the mint.
- Serve the chicken on the couscous with the sauce spooned over.
- Enjoy!