Pomegranate chicken with almond couscous
Prep
5 mins
Cook
15 mins
Servings
4
Difficulty
Easy
This is one of my favorite quick weeknight dinners that feels special without the fuss. Tender chicken and sweet pomegranate juice create this gorgeous warm sauce, while toasted almonds add a wonderful crunch and bring healthy fats and protein to the table. The whole thing comes together in just twenty minutes, which means you can have a restaurant quality meal on the table faster than ordering takeout. The tagine spice paste does all the heavy lifting flavor wise, so you really can't mess it up. It's become my go to when I want something that tastes impressive but doesn't require much effort or expense.
Ella x
Ingredients
- 1 tbspvegetable oil
- 200 gcouscous
- 11 chicken stock cube
- 1 largered onion halved and thinly sliced
- 600 gchicken mini fillets
- 4 tbsptagine spice paste or 2 tbsp harissa
- 190 mlbottle pomegranate juice(not sweetened; we used Pom Wonderful)
- 100 gpack pomegranate seeds
- 100 gpack toasted flaked almond
- 1 smallpack mint chopped
Detail level
Instructions
- 1
Boil the kettle and heat the oil in a large frying pan. Put the couscous in a bowl with some seasoning and crumble in half the stock cube. Add the onion to the pan and fry for a few mins to soften. Pour boiling water over the couscous to just cover, then cover the bowl with a tea towel and set aside.
- 2
Push the onion to one side of the pan, add the chicken fillets and brown on all sides. Stir in the tagine paste or harissa and the pomegranate juice, then crumble in the rest of the stock cube and season well. Simmer, uncovered, for 10 mins until the sauce has thickened and the chicken is cooked through. Stir through the pomegranate seeds, saving a few to scatter over before serving.
- 3
After 5 mins, fluff up the couscous with a fork and stir through the almonds and mint. Serve the chicken on the couscous with the sauce spooned over.
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