It’s really easy to see why this recipe is in the Fan Faves category, Chef! Pomegranate gems are scattered over chicken mini fillets, cooked in a rich chicken stock, sweet-sour pomegranate juice & aromatic Pesto Princess Harissa Paste. Served on a bed of couscous loaded with golden butternut & a medley of almonds. Finished with fresh mint.
Almond Couscous & Pomegranate Chicken
Almond Couscous & Pomegranate Chicken
with roasted butternut & harissa paste
Hands on Time: 20 - 40 minutes
Overall Time: 35 - 55 minutes
Ingredients:
- Almond Nut Mix
- Butternut Chunks
- Chicken
- Chicken Stock
- Couscous
- Free-range Chicken Mini Fillets
- Fresh Mint
- NOMU Moroccan Rub
- Onion
- Onions
- Pesto Princess Harissa Paste
- Pomegranate Gems
- Pomegranate Juice
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
- Sugar/Sweetener/Honey
- Paper Towel
- Butter
ROAST
Preheat the oven to 200°C. Spread the butternut pieces on a roasting tray. Coat in oil, the NOMU rub, and season. Roast in the hot oven until golden, 15-20 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 15-20 minutes (shifting halfway).
Couscous
Boil the kettle. Place the Couscous in a bowl with 75ml [150ml]|#7DA0D7 of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.
TOAST
Place the almond nut mix in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
GOLDEN Chicken
Return the pan to medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken until golden but not cooked through, 1-2 minutes per side. Remove from the pan.
POM Chicken
Dilute the stock with 100ml [200ml]|#7DA0D7 of boiling water. Return the pan to medium-high heat with a drizzle of oil, if necessary, and a knob of butter. Fry the onion until soft and lightly golden, 4-5 minutes. Mix in the harissa paste and fry until fragrant, 1-2 minutes. Add the stock, the pomegranate juice, and 10ml [20ml]|#7DA0D7 of sweetener. Simmer until reduced and slightly thickening, 6-8 minutes. In the final 1-2 minutes, add the Chicken, and simmer until the chicken is cooked through. Remove from the heat and season.
JUST BEFORE SERVING
In a bowl, combine the cooked Couscous, the butternut and the nuts.
DINNER IS READY
Dish up the loaded Couscous, side with the pomegranate chicken, scatter over the pomegranates, and garnish with the fresh mint. Well done, Chef!
ROAST
Preheat the oven to 200°C. Spread the butternut pieces on a roasting tray. Coat in oil, the NOMU rub, and season. Roast in the hot oven until golden, 15-20 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 15-20 minutes (shifting halfway).
Couscous
Boil the kettle. Place the Couscous in a bowl with 75ml [150ml]|#7DA0D7 of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.
TOAST
Place the almond nut mix in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
GOLDEN Chicken
Return the pan to medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken until golden but not cooked through, 1-2 minutes per side. You may need to do this step in batches. Remove from the pan.
POM Chicken
Dilute the stock with 100ml [200ml]|#7DA0D7 of boiling water. Return the pan to medium-high heat with a drizzle of oil, if necessary, and a knob of butter. Fry the onion until soft and lightly golden, 4-5 minutes. Mix in the harissa paste and fry until fragrant, 1-2 minutes. Add the stock, the pomegranate juice, and 10ml [20ml]|#7DA0D7 of sweetener. Simmer until reduced and slightly thickening, 6-8 minutes. In the final 1-2 minutes, add the Chicken, and simmer until the chicken is cooked through. Remove from the heat and season.
JUST BEFORE SERVING
In a bowl, combine the cooked Couscous, the butternut and the nuts.
DINNER IS READY
Dish up the loaded Couscous, side with the pomegranate chicken, scatter over the pomegranates, and garnish with the fresh mint. Well done, Chef!
ROAST
Preheat the oven to 200°C. Spread the butternut pieces on a roasting tray. Coat in oil, the NOMU rub, and season. Roast in the hot oven until golden, 20-25 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 15-20 minutes (shifting halfway).
Couscous
Boil the kettle. Place the Couscous in a bowl with 225ml [300ml]|#7DA0D7 of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.
TOAST
Place the almond nut mix in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
GOLDEN Chicken
Return the pan to medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken until golden but not cooked through, 1-2 minutes per side. You may need to do this step in batches. Remove from the pan.
POM Chicken
Dilute the stock with 300ml [400ml]|#7DA0D7 of boiling water. Return the pan to medium-high heat with a drizzle of oil, if necessary, and a knob of butter. Fry the onion until soft and lightly golden, 5-6 minutes. Mix in the harissa paste and fry until fragrant, 1-2 minutes. Add the stock, the pomegranate juice, and 30ml [40ml]|#7DA0D7 of sweetener. Simmer until reduced and slightly thickening, 10-12 minutes. In the final 1-2 minutes, add the Chicken, and simmer until the chicken is cooked through. Remove from the heat and season.
JUST BEFORE SERVING
In a bowl, combine the cooked Couscous, the butternut and the nuts.
DINNER IS READY
Dish up the loaded Couscous, side with the pomegranate chicken, scatter over the pomegranates, and garnish with the fresh mint. Well done, Chef!
ROAST
Preheat the oven to 200°C. Spread the butternut pieces on a roasting tray. Coat in oil, the NOMU rub, and season. Roast in the hot oven until golden, 20-25 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 15-20 minutes (shifting halfway).
Couscous
Boil the kettle. Place the Couscous in a bowl with 225ml [300ml]|#7DA0D7 of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.
TOAST
Place the almond nut mix in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
GOLDEN Chicken
Return the pan to medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken until golden but not cooked through, 1-2 minutes per side. You may need to do this step in batches. Remove from the pan.
POM Chicken
Dilute the stock with 300ml [400ml]|#7DA0D7 of boiling water. Return the pan to medium-high heat with a drizzle of oil, if necessary, and a knob of butter. Fry the onion until soft and lightly golden, 5-6 minutes. Mix in the harissa paste and fry until fragrant, 1-2 minutes. Add the stock, the pomegranate juice, and 30ml [40ml]|#7DA0D7 of sweetener. Simmer until reduced and slightly thickening, 10-12 minutes. In the final 1-2 minutes, add the Chicken, and simmer until the chicken is cooked through. Remove from the heat and season.
JUST BEFORE SERVING
In a bowl, combine the cooked Couscous, the butternut and the nuts.
DINNER IS READY
Dish up the loaded Couscous, side with the pomegranate chicken, scatter over the pomegranates, and garnish with the fresh mint. Well done, Chef!
Frequently Asked Questions
What is the preparation time for Almond Couscous & Pomegranate Chicken?
The preparation time for Almond Couscous & Pomegranate Chicken with roasted butternut & harissa paste is between 20 and 40 minutes.
What is the total time required to make Almond Couscous & Pomegranate Chicken with roasted butternut & harissa paste?
The total time required to make Almond Couscous & Pomegranate Chicken with roasted butternut & harissa paste is between 35 and 55 minutes.
How many servings does Almond Couscous & Pomegranate Chicken provide?
4 servings
What are the main ingredients in Almond Couscous & Pomegranate Chicken?
Almond Nut Mix, Butternut Chunks, Chicken, Chicken Stock, Couscous, Free-range Chicken Mini Fillets, Fresh Mint, NOMU Moroccan Rub, Onion, Onions, Pesto Princess Harissa Paste, Pomegranate Gems, Pomegranate Juice
What is the nutritional information of Almond Couscous & Pomegranate Chicken?
Calories: 774, Carbs: 88 grams, Fat: grams, Protein: 52.3 grams, Sugar: 24.7 grams, Salt: 1332 grams
How do I prepare Almond Couscous & Pomegranate Chicken?
GOLDEN CHICKEN: Return the pan to medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken until golden but not cooked through, 1-2 minutes per side. You may need to do this step in batches. Remove from the pan. DINNER IS READY: Dish up the loaded couscous, side with the pomegranate chicken, scatter over the pomegranates, and garnish with the fresh mint. Well done, Chef! JUST BEFORE SERVING: In a bowl, combine the cooked couscous, the butternut and the nuts. POM CHICKEN: Dilute the stock with 100ml [200ml]|#7DA0D7 of boiling water. Return the pan to medium-high heat with a drizzle of oil, if necessary, and a knob of butter. Fry the onion until soft and lightly golden, 4-5 minutes. Mix in the harissa paste and fry until fragrant, 1-2 minutes. Add the stock, the pomegranate juice, and 10ml [20ml]|#7DA0D7 of sweetener. Simmer until reduced and slightly thickening, 6-8 minutes. In the final 1-2 minutes, add the chicken, and simmer until the chicken is cooked through. Remove from the heat and season. TOAST: Place the almond nut mix in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. COUSCOUS: Boil the kettle. Place the couscous in a bowl with 75ml [150ml]|#7DA0D7 of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork. ROAST: Preheat the oven to 200°C. Spread the butternut pieces on a roasting tray. Coat in oil, the NOMU rub, and season. Roast in the hot oven until golden, 15-20 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 15-20 minutes (shifting halfway).
What should be prepared from my kitchen to make Almond Couscous & Pomegranate Chicken?
Almond Nut Mix, Butternut Chunks, Chicken, Chicken Stock, Couscous, Free-range Chicken Mini Fillets, Fresh Mint, NOMU Moroccan Rub, Onion, Onions, Pesto Princess Harissa Paste, Pomegranate Gems, Pomegranate Juice
How many calories does Almond Couscous & Pomegranate Chicken have?
774 calories
How much fat content does Almond Couscous & Pomegranate Chicken have?
grams
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