Pomegranate Glazed Chicken

with Minty Pistachio Couscous

  • 20 min
Poultry
When pomegranates are ready they reveal beautiful glistening jewels that can be used to highten many kinds of dishes including this moroccan inspired chicken served with minty pistachio couscous.

Allergens: Sesame, Mustard, Nut, Soy, Sulphite, Wheat

Ingredients

1/2 cup(s)
Couscous
1 tsp
Olive Oil (not included)
2
Mint (sprigs)
1
Garlic Clove(s)
1/3
Red Onion(s)
3/4 cup(s)
Water for Chicken Broth (not included)
1/3
Pomegranate(s)
1 tsp
Cumin
1 tbsp
Pistachios
1
Zucchini(s)
1 cm
Ginger
1 tsp
Ground Cinnamon
2
Chicken Leg(s)
1/4 cup(s)
Orange Juice
1 tsp
Coriander Seeds
1/2
Chicken Broth Cube(s)
Nutritional facts
Per serving
Amount / Serving
Calories
909 kcal
Total fat
57 g
Saturated Fat
14 g
Sodium
743 mg
Total Carbohydrate
45 g
Fiber
7 g
Sugar
12 g
Proteins
53 g

Instructions

Pour broth on to couscous
1

Boil pot of water. Add couscous to a bowl and pour hot water until line surpasses couscous by 2 mm. Add pistachio and mix well. Cover with cling wrap and leave for 5-10 min. Use remaining hot water to dissolve chicken stock.

Fry onion, garlic and ginger
2

Thinly slice onion, mince garlic and ginger and cook for 2 min in an oiled pan over medium heat. Add cumin, ground coriander and cinnamon, mix well.

Add chicken to pan
3

Add chicken legs and brown for around 2 min on each side. Add orange juice and remaining broth to pan and simmer for 10 min.

Deseed pomegranate
4

Deseed pomegranate into bowl of water to separate seeds from pith. Slice zucchini and stir into pan with ½ pomegranate seeds. Continue cooking, covered, for 15-20 min.

Fluff up the couscous with a fork
5

Meanwhile, finely chop mint. Fluff up the couscous with a fork. Mix in mint and a bit of olive oil.

Serve chicken on a bed of pistachio couscous
6

Serve chicken on a bed of pistachio couscous. Pour sauce over the top and sprinkle with remaining pomegranate seeds.