- Cinnamon-Spiced Chicken With Pomegranate.jpg (88.03 KiB) Viewed 8 times
Takes: 55 minutes
Serves: 8
No nutritional information available.
Ingredients
- 1 tbsp ground cinnamon
- 1 tsp salt
- 1 tsp freshly ground black pepper
- 4 garlic cloves, crushed
- 2 tsp fresh thyme leaves
- Zest and juice of 1 orange
- 100ml orange juice
- 120ml olive oil
- 8 skinless chicken thighs
- 30g flaked almonds
- 1 onion, finely chopped
- 500g giant couscous
- 1l chicken stock, made from 1 stock cube
- Seeds from 1 pomegranate
- Small handful of fresh mint leaves, to garnish
Method
1. Preheat the oven to 200°C/Fan 180°C/Gas Mark 6. Combine the cinnamon, salt, pepper, garlic, thyme, orange zest and juice, the 100ml of orange juice and half the oil in a large bowl. Add the chicken and rub to coat. Place the chicken in a roasting tin and roast for 35 minutes until the chicken is browned and cooked through. Sprinkle over the almonds and cook for a further 2 minutes.
2. Meanwhile, heat 1 tbsp of the remaining oil in a large heavy-based saucepan over a medium - high heat. Add the onion and cook, stirring, for 5 minutes or until softened. Add the couscous and pour in the chicken stock. Bring to the boil, then reduce the heat to low and simmer, covered, for 10 - 12 minutes or until the couscous is tender.
3. Spoon the couscous onto a serving platter and top with the chicken. Sprinkle over the pomegranate seeds and the mint leaves.
¡SHARE TOPIC!