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Pomegranate Chicken with Almond Couscous

    This Middle Eastern-inspired dish is filled with mouthwatering flavour and texture. Crunchy almonds and hearty couscous contrast beautifully with the sticky-sweet pomegranate glaze.
    Serves: 6
    Prep Time: 10 min
    Cook Time: 45 min

    Ingredients

    4 skinless chicken legs, about 2 lb / 1 kg
    1 cup pomegranate juice
    ½ cup orange juice
    1 tbsp honey
    4 cloves garlic, minced
    ¼ tsp cinnamon, ground
    ¼ tsp cumin, ground
    ⅛ tsp cayenne pepper
    ⅛ tsp allspice, ground
    1 tbsp olive oil
    ¼ tsp salt
    2 green onions, thinly sliced
    1 cup whole grain couscous
    1 cup water, boiling
    3 tbsp almonds, sliced
    1 pomegranate

    Food Safety

    Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.

    Steps

    1. Preheat oven to 350°F (175°C).

    2. Mix pomegranate juice, orange juice, honey, minced garlic, cinnamon, cumin, cayenne and allspice together.

    3. Separate chicken legs at the joint with a sharp knife. Place chicken in a resealable plastic bag. Pour marinade over chicken, seal and use hands to move the marinade and chicken around to coat all the chicken pieces. Marinate in the refrigerator overnight or for a minimum of 4 hours.

    4. Remove chicken pieces and pour marinade into a small pot. Boil vigorously for 30 to 45 minutes or until the sauce is reduced by half. Set aside.

    5. Heat 1 Tbsp (15 mL) olive oil over medium-high heat in pan. Add chicken and cook until golden brown – about 10 minutes per side finishing with fleshy side up. Move to oven and roast for 30 to 45 minutes. Brush chicken with glaze about every 10 minutes.

    6. Add whole grain couscous, salt and sliced green onions to a small pot. Pour in boiling water, stir, cover and let stand for 15 minutes. Fluff up couscous with a fork and stir in half of the sliced almonds.

    7. Remove seeds from pomegranate.

    8. Serve chicken with couscous. Drizzle reserved sauce over chicken pieces and sprinkle with pomegranate seeds and remaining sliced almonds.

    Nutrition Info

    Per 550 g serving Amount
    Calories700
    Protein61 g
    Fat21 g
    Saturated Fat4 g
    Carbohydrate69 g
    Fibre10 g
    Sugar26 g
    Cholesterol215 mg
    Sodium400 mg
    Per 550 g serving % Daily Value
    Potassium27
    Calcium8
    Iron25
    Vitamin A6
    Vitamin C50
    Vitamin B656
    Vitamin B1249
    Folate64
    Zinc65

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