Jazz up chicken breasts in this fruity, sweetly spiced sauce with pomegranate seeds, toasted almonds and tagine paste
Prep:5 mins
Serves 4
1 tbsp vegetable oil200g couscous1 chicken stock cube1 large red onion, halved and thinly sliced600g chicken mini fillets4 tbsp tagine spice paste or 2 tbsp harissa190ml bottle pomegranate juice (not sweetened; we used Pom Wonderful)100g pack pomegranate seeds100g pack toasted flaked almondsmall pack mint, chopped
STEP 1Boil the kettle and heat the oil in a large frying pan. Put the couscous in a bowl with some seasoning and crumble in half the stock cube. Add the onion to the pan and fry for a few mins to soften. Pour boiling water over the couscous to just cover, then cover the bowl with a tea towel and set aside.STEP 2Push 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 3After 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.
