Pomegranate Chicken with Almond Couscous
Jazz up chicken breasts in this fruity, sweetly spiced sauce with pomegranate seeds, toasted almonds and harissa paste.
Method
Based on 4 servings, adjust as needed.
Step 1
Boil the kettle and put the couscous in a bowl with some seasoning. Crumble in half the stock cube. Pour boiling water over the couscous to just cover, then cover the bowl with a tea towel and set aside.
Step 2
Heat the oil in a large frying pan. Add the sliced onion to the pan and fry for 5-6 minutes to soften. 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.
Step 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.
- Ingredients
- Based on 4 servings
-
640g Chicken, mini fillets 1x Sainsbury's British Fresh Chicken Breast Mini Fillets 640g -
100g Pack Toasted Flaked Almond 1x Sainsbury's Almond Flakes 200g -
1 tbsp Vegetable Oil 1x Sainsbury's Vegetable Oil 1L -
80g Pack Pomegranate Seeds 1x Sainsbury's Pomegranate 80g -
200g Couscous 1x Sainsbury's Cous Cous 500g -
1 Large Red Onion, halved and thinly sliced 1x Sainsbury's Red Onions Loose -
2 tbsp Harissa 1x Al'Fez Middle Eastern Harissa Paste 180g -
30g Mint, chopped 1x Sainsbury's Fresh Packed Mint 30g -
190ml Pomegranate Juice, unsweetened 1x Sainsbury's Pomegranate Juice Drink, No Added Sugar 1L -
1 Chicken Stock Cube 1x Knorr Stock Cubes Chicken 8x10g -
Maldon Salt, to taste 1x Maldon Sea Salt Flakes 250g