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| Pomegranate chicken with almond couscous |
Ingerdients
- 1 tbsp vegetable oil
- 200g couscous
- 1 chicken stock cube
- 1 large red onion,
- halved and thinly sliced
- 600g chicken mini fillets
- 4 tbsp tagine spice paste (available from Tesco or Marks & Spencer), or 2 tbsp harissa
- 190ml bottle pomegranate juice (not sweetened; we used Pom Wonderful)
- 100g pack Pomegranate seeds
- 100g pack of toasted flaked almonds
- small mint pack , chopped
Methode
- Boil the kettle and heat the oil in a large skillet. Put couscous in a bowl with a little seasoning and crumble into two parts of the stock cube. Add the onions to the pan and fry for several minutes to soften. Pour boiling water over the couscous to just cover, then cover the bowl with a tea towel and set aside.
- Push the onions to one side of the pan, add chicken and chocolate fillets on all sides. Stir in the tagine or harissa paste and pomegranate juice, then crush in the remaining broth and season well. Bring to a boil, open, for 10 minutes until the sauce thickens and the chicken is cooked. Stir in pomegranate seeds, save some to sow before serving.
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