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Cuisine Magazine Recipes

Pomegranate chicken

Posted on : 31-10-2016

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Ingredients

1 tablespoon olive oil
800g chicken thigh fillets, trimmed, cut in half
1 brown onion, thinly sliced
2 garlic cloves, thinly sliced
1/4 teaspoon ground cinnamon
1/4 teaspoon ground turmeric
Pinch ground nutmeg
2/3 cup chicken stock
2 tablespoons honey
1 1/2 cups wholemeal couscous
1 1/2 cups boiling water
1/2 pomegranate, seeds dislodged
1/2 cup walnuts, toasted
Steamed green beans, to serve
1/2 cup fresh mint leaves

Method 

Step 1

Heat oil in a large frying pan over high heat. Season chicken and cook in 2 batches for 4 minutes or until well browned (this will give you a rich dark sauce). Set aside. Reduce heat to medium-high and cook onion, stirring, for 3 minutes or until browned. Add garlic and spices and cook stirring for 1 minute. Return chicken to pan with stock and honey. Bring to a simmer. Gently simmer, turning chicken to coat occasionally, for 5 minutes or until sauce thickens and chicken is cooked through.

Step 2

Meanwhile, place couscous and boiling water in a heatproof bowl. Season with salt and stir. Stand, covered, for 5 minutes. Fluff up grains with a fork.

Step 3

Add pomegranate and walnuts t chicken. Serve chicken with couscous and green beans. Sprinkle with mint.

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