Pomegranate chicken with almond couscous
POULTRY MAIN DISH RECIPES
Energize chicken bosoms in this fruity, pleasantly flavored sauce with pomegranate seeds, toasted almonds and tagine glue
Cooking Ingredients
- 1 tbsp vegetable oil
- 200g couscous
- 1 chicken stock solid shape
- 1 huge red onion, split and meagerly cut
- 600g chicken smaller than normal filets
- 4 tbsp tagine flavor glue or 2 tbsp harissa
- 190ml container pomegranate juice (not improved; we utilized Pom Magnificent)
- 100g pack pomegranate seeds
- 100g pack toasted chipped almond
- little pack mint, slashed
Cooking Direction
Technique
Stage 1
Heat up the pot and intensity the oil in an enormous griddle. Put the couscous in a bowl with some flavoring and disintegrate in a portion of the stock block. Add the onion to the skillet and sear for a couple of mins to mellow. Pour bubbling water over the couscous to simply cover, then cover the bowl with a tea towel and put away.
Stage 2
Push the onion aside of the skillet, add the chicken filets and brown on all sides. Mix in the tagine glue or harissa and the pomegranate juice, then, at that point, disintegrate in the remainder of the stock 3D square and season well. Stew, revealed, for 10 mins until the sauce has thickened and the chicken is cooked through. Mix through the pomegranate seeds, saving a couple to dissipate over prior to serving.
Stage 3
After 5 mins, cushion up the couscous with a fork and mix through the almonds and mint. Serve the chicken on the couscous with the sauce spooned over.