Pomegranate and Harissa Chicken
A distinguished culinary classic crafted with authentic techniques and finest ingredients, offering rich depth of flavour and elegant presentation.
Ingredients
- • low-calorie cooking spray
- • 3 tbsp harissa paste
- • 1 tbsp tomato purée
- • 50 ml reduced-sugar pomegranate juice drink
- • 1 medium red onion (peeled and sliced)
- • 1 medium red pepper (deseeded and sliced)
- • 4 chicken breasts (approx. 160g per breast)
- • 40 g pomegranate seeds
- • 150 g couscous
- • 190 ml boiling water
- • 60 g pomegranate seeds
- • 3 g fresh mint (finely chopped)
- • salt and pepper (to taste)
- • 6 tbsp fat-free Greek yoghurt
- • 1 tsp harissa paste
- • 1 tsp honey
Preparation Steps
Preheat the oven to 190°C and spray an oven dish or roasting tin with low-calorie cooking spray.
In a small bowl, combine the harissa paste, pomegranate juice and tomato purée. Leave to one side.
Score the surface of the chicken breasts diagonally. Add the onion, peppers and chicken to the oven dish or tray.
Pour over the harissa mixture, coating the chicken breasts well. Cover with foil and pop into the oven for 15 minutes. Remove the foil and cook for a further 20-25 minutes. The chicken should be cooked through with softened vegetables just starting to brown around the edges.
Add the couscous to a bowl and pour over the boiling water. Cover and leave to stand for 5 minutes.
Add the pomegranate seeds and mint. Season to taste with salt and pepper.
In a small bowl, add the yoghurt, harissa and honey and mix well. Leave until ready to serve.
Remove the tray from the oven. Serve alongside the couscous. Drizzle over the yoghurt and sprinkle over the remaining pomegranate seeds.