Moroccan Couscous & Charred Chicken
Fluffy saffron couscous, smoky chilli chicken, sweet pomegranate and crunchy salty pistachio nuts makes this a dish that plays to all the senses!
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- 150 g couscous
- 1 dollop natural yoghurt
- 200 ml chicken stock
- 1 handful pistachio nuts
- 1 pinch saffron strands
- 1 red onion
- 1 pomegranate
- 1 handful fresh coriander
- 1 pinch paprika
- 1 tsp coriander seeds
- 1 glug olive oil
- 1 tsp salt
- 1 tsp cumin seeds
- 1 tbsp harrissa paste
- 1 lemon
- 6 sprigs fresh mint
- 1 tsp mixed peppercorns
- 2 chicken breasts
- 30 ml rapeseed oil
Make The Couscous
Place the spices and salt into a pestle and mortar, then grind until powdered.
Grind in the rapeseed oil.
Pour the mixture into the couscous in a heatproof bowl.
Boil the chicken stock along with the saffron strands and pour over the couscous to cook.
Sit the bowl in warm place and leave for 5 minutes to cook.
Flavour & Cook The Chicken
Trim the skin and any sinew from the chicken breasts, then butterfly to thin them out and increase their surface area.
Bash them out between two sheets of greaseproof paper.
Rub the harissa paste into the chicken flesh with a glug of oil and the zest of the lemon.
Preheat a cast iron griddle pan, then grill the chicken for a few minutes on each side until charred and well and cooked through.
Deseed The Pomegranate
Halve the pomegranate and bash the seeds out by hitting the back with a wooden spoon over a bowl of cold water.
Scoop any scraps that are floating on top of the water and drain the pomegranate into a sieve.
Add To The Couscous
Squeeze the lemon juice into the couscous.
Peel and finely slice the red onion.
Toss the onion slices, pomegranate seeds and pistachio nuts into the couscous along with plenty of fresh ripped mint and coriander leaves.
Strip the cooked, charred, chicken into pieces and scatter onto the bed of dressed couscous.
Dribble with the yoghurt and garnish with a pinch of paprika.
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