POMEGRANATE CHICKEN WITH ALMOND COUSCOUS - BBC GOOD FOOD
Jazz up chicken breasts in this fruity, sweetly spiced sauce with pomegranate seeds, toasted almonds and tagine paste
Provided by Cassie Best
Categories Dinner, Main course
Total Time 20 minutes
Prep Time 5 minutes
Cook Time 15 minutes
Yield 4
Number Of Ingredients 10
Steps:
- Boil 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.
- Push 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.
- After 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.
Nutrition Facts : Calories 590 calories, FatContent 20 grams fat, SaturatedFatContent 2 grams saturated fat, CarbohydrateContent 50 grams carbohydrates, SugarContent 14 grams sugar, FiberContent 4 grams fiber, ProteinContent 50 grams protein, SodiumContent 0.4 milligram of sodium
CHICKEN ALMOND SOO GUY RECIPE - FOOD.COM
This is my absolute favourite dish to order when eating out. I found this on the web, posted by Amelie in Quebec, and it sounds like the real deal. Posted for Zaar World Tour 2005, I have not tried to make this one yet! Hope you enjoy!
Total Time 1 hours
Prep Time 40 minutes
Cook Time 20 minutes
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Cut chicken breasts into thin strips.
- Mix soy sauce, ginger, salt and garlic salt.
- Marinate chicken strips in the soy mixture for 30 minutes.
- In a frying pan or a wok, heat peanut oil to 375°F .
- Fry first amount of (blanched) almonds until golden.
- Drain well and reduce almonds to a powder.
- Prepare frying dough:.
- Using a fork, beat eggs.
- Still using a fork, beat in cold water, flour, salt, cornstarch and sugar.
- Dough will be a little lumpy.
- Set aside for 10 minutes.
- Add powdered almonds to dough mixture.
- Dip marinated chicken strips into frying dough/almonds mixture.
- Drain lightly and fry into very hot oil, until golden brown.
- Arrange chicken strips onto a serving plate garnished with fresh parsley sprigs, lemon slices and toasted almonds.
- Serve, coated with plum sauce.
Nutrition Facts : Calories 1128.6, FatContent 69.1, SaturatedFatContent 10, CholesterolContent 279.9, SodiumContent 4159.3, CarbohydrateContent 79.5, FiberContent 8.6, SugarContent 5.2, ProteinContent 52
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