Persian chicken with couscous

Kindly supplied by Paula McIntyre as demonstrated in recent open evening at Wardens

4 Corries’ chicken breasts cut into dice

2 red onions finely chopped

2 tablespoons rapeseed oil

1/2 teaspoon cinnamon

1 teaspoon smoked paprika

4 tablespoons pomegranate molasses

200ml chicken stock

50g ground walnuts

50g ground almonds

Handful chopped fresh coriander

Heat the oil in a large pan until smoking and add the chicken. Seal until golden on all sides and add the onion. Cook gently until onion is soft – about 10 minutes. Add the cinnamon and paprika and cook for a minute. Add the stock and pomegranate molasses and simmer for 10 minutes. Stir in the nuts, check seasoning and cook for a minute. Add coriander and Couscous pomegranate mint lemon oil 200g couscous 500ml vegetable stock 1 red onion, finely chopped 1 tablespoon rapeseed oil Seeds of 1 pomegranate Handful fresh mint leaves shredded Juice and zest 1 lemon 50ml Broighter Gold rapeseed oil Heat the rapeseed oil and add the onions. Cook until soft and add the stock. Bring to the boil and add the couscous. Remove from heat, cover with a lid and leave for 10 minutes. Fluff up with a fork and mix in half the seeds, half the mint, lemon juice and zest and lemon oil. Spoon into a bowl and scatter over the remaining seeds and mint.

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