POMEGRANATE TEA RECIPES RECIPES

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POMEGRANATE CHICKEN WITH ALMOND COUSCOUS - BBC GOOD FOOD



Pomegranate chicken with almond couscous - BBC Good Food image

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

1 tbsp vegetable oil
200g couscous
1 chicken stock cube
1 large red onion, halved and thinly sliced
600g chicken mini fillets
4 tbsp tagine spice paste or 2 tbsp harissa
190ml bottle pomegranate juice (not sweetened; we used Pom Wonderful)
100g pack pomegranate seeds
100g pack toasted flaked almond
small pack mint, chopped

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

FIVE SPICE DUCK SALAD | DUCK RECIPES | JAMIE OLIVER RECIPES



Five Spice Duck Salad | Duck Recipes | Jamie Oliver Recipes image

This beautiful duck salad has got it all going on – crunch, spice, juicy fruit and tasty crispy duck

Total Time 20 minutes

Yield 2

Number Of Ingredients 10

1 large duck breast
1 teaspoon Chinese five spice powder
1 pomegranate halved
3 spring onions trimmed and sliced
1 sprig fresh coriander leaves picked
a few sprigs watercress
½ ripe mango peeled and cut into chunks
½ lime juice of
sesame oil to drizzle
1 little gem lettuce

Steps:

    1. This exotic duck salad has got it all going on – crunch, spice, juicy fruit and tasty crispy duck.
    2. Season the duck breast and dust with Chinese five spice powder. Put in a medium-hot frying pan and fry very gently for 5 minutes, turning halfway, until lots of fat has come out of the skin and the skin is golden brown. Take out of the pan and slice thinly – the duck will still be raw in the middle but don’t worry! Discard the fat from the pan and put the sliced duck back in. Stir fry for a few minutes, until cooked through and crispy. Set aside.
    3. Mix the pomegranate seeds, spring onions, coriander, watercress, mango and crispy duck together. Dress with the lime juice and a drizzle of sesame oil. Season to taste.
    4. Separate the lettuce leaves and arrange on plates. Top with the dressed salad to serve.

Nutrition Facts : Calories 295 calories, FatContent 15.6 g fat, SaturatedFatContent 3.5 g saturated fat, ProteinContent 24.3 g protein, CarbohydrateContent 12.8 g carbohydrate, SugarContent 11.8 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre

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