- 20 min
Allergens: Sesame, Mustard, Nut, Soy, Sulphite, Wheat
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.
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 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 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.
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. Pour sauce over the top and sprinkle with remaining pomegranate seeds.