Pomegranate Glazed Chicken with Dukkha and Fruity Couscous

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Pomegranate Glazed Chicken with Dukkha and Fruity Couscous
Serves 4 

Ingredients 

4 Chicken breasts skinless and boneless 

2 tbsp olive oil 

1 tsp salt 

1 tsp Pepper 

2 tsp ground cumin 

1 Clove garlic 

2 Pomegranates cut in half seeds and juice in a bowl ready

2 tsp Honey 

For the Dukha:

4 tbsp sesame seeds 

1 tsp coriander seeds 

1 tsp cumin seeds 

2 tbsp Nuts walnuts and almonds are my favourite 

Salt and pepper 

For the couscous:

200g Couscous 

300ml Vegetable stock (boiling)

Salt and pepper 

1 tin peaches 400g tin 

40g Seeds 

100g Feta cheese 

1 lemon 

3 tbsp olive oil 

1 handful fresh mint 

Here’s how

Place the couscous into a bowl with a little salt and pepper

Pour over the boiling stock and stir once, then leave for 10 minutes. 

Once the couscous has absorbed all the liquid and it looks fry on the top, then and only then fluff it up with a fork. 

Roughly chop the peaches and add to the bowl with the seeds, crumbled feta, lemon juice and olive oil. 

Add the fresh mint and stir together. 

Taste and season with additional salt and pepper if needed. 

To make the Dukkha, simply place all the ingredients onto a non-stick baking tray and cook in the oven for 10 minutes at 170c or until golden. 

When roasted place in a pestle and mortar and crush together. 

When cool keep in a glass jar or container. 

To cook the chicken, first, score smooth side with a sharp knife 6 Times approximately 1/2cm deep. 

Place the chicken in a bowl with the olive oil, salt, pepper and ground cumin. 

Mix together and leave for a few minutes. 

Preheat a non-stick large frying pan, when hot carefully place the chicken cut side down into the frying pan. 

Cook until golden, then turn over and add the Pomegranate. 

Continue to cook the chicken and reduce the juice to a syrup. 

Use a digital probe to chicken if the chicken is cooked, it should be over 75c if you’re not sure cut the chicken in half to see if it’s cooked. 

When the chicken is cooked sprinkle over the Dukha mixture and serve with the couscous.

Products used:

MasterClass Can-to-Pan 30cm Ceramic Non-Stick Frying Pan, Recycled Aluminium

Taylor Folding Meat Thermometer Probe with Digital Display