Persian Saffron Chicken & Jeweled Pistachio Couscous
Experience a burst of Middle Eastern elegance with this vibrant Week 34 recommendation. Tender saffron-marinated chicken meets a colorful jeweled couscous filled with crunchy pistachios and sweet pomegranate seeds for a dinner that is as beautiful as it is delicious.
Ingredients
- Chicken breast, cubed600 g
- Greek yogurt3 tbsp
- Saffron threads, crushed1 pinch
- Lemon, juiced1 stk
- Couscous250 g
- Chicken stock, boiling300 ml
- Pistachios, shelled and chopped50 g
- Pomegranate seeds100 g
- Fresh parsley, chopped1 bunch
- Red onion, finely diced0.5 stk
- Olive oil2 tbsp
Instructions
In a bowl, combine the cubed chicken with Greek yogurt, lemon juice, crushed saffron, and a pinch of salt. Let it sit for 10 minutes to absorb the flavors.
Place the couscous in a heatproof bowl. Pour the boiling chicken stock over it, cover with a plate, and let it steam for 5 minutes. Fluff with a fork once done.
Heat olive oil in a large pan over medium-high heat. Add the marinated chicken and the red onion. Cook for 8-10 minutes, stirring occasionally, until the chicken is golden brown and cooked through.
Fold the chopped pistachios, pomegranate seeds, and fresh parsley into the fluffed couscous. The colors should look like bright jewels against the grains.
Serve the golden saffron chicken on top of a generous bed of the jeweled couscous. Garnish with an extra squeeze of lemon if desired.
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