Moroccan Pomegranate Chicken
Step out of your culinary comfort zone this Week 23 with our exotic Moroccan Pomegranate Chicken. This vibrant dish perfectly captures our theme of an exciting and tasty dinner, blending warm spices with sweet and tart bursts of fresh fruit. It is an unforgettable weeknight triumph that feels like a lavish weekend feast!
Ingredients
- Boneless skinless chicken thighs800 g
- Ras el hanout spice blend2 tbsp
- Olive oil2 tbsp
- Garlic cloves (minced)3 pcs
- Couscous250 g
- Chicken broth300 ml
- Pomegranate seeds100 g
- Pistachios (shelled and chopped)50 g
- Fresh mint1 bunch
- Lemon1 pc
Instructions
In a large bowl, toss the chicken thighs with olive oil, minced garlic, Ras el hanout, and a generous pinch of salt. Let it rest for at least 10 minutes to absorb the warm, aromatic spices.
Heat a large skillet over medium-high heat. Cook the marinated chicken thighs for 6-8 minutes on each side until beautifully golden brown and cooked entirely through. Remove from the pan and let them rest.
While the chicken cooks, bring the chicken broth to a boil in a medium saucepan. Stir in the couscous, cover with a tight-fitting lid, and remove from heat. Let it sit undisturbed for 5 minutes, then fluff gently with a fork.
Fold the fresh pomegranate seeds, chopped pistachios, roughly chopped mint leaves, and the juice of the lemon into the fluffy couscous. Season with a little salt and black pepper to taste.
Slice the rested chicken into thick, juicy strips and arrange them over a generous bed of the vibrant pistachio-pomegranate couscous. Garnish with a few extra mint leaves and serve immediately.
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