Pomegranate Chicken & Couscous

• Chicken breast(4)
• Olive oil(2 tbsp)
• Pomegranate molasses(4 tbsp)
• Honey(1 tbsp)
• Garlic(3 cloves)
• Lemon(1)
• Cumin(1 tsp)
• Paprika(1 tsp)
• Cinnamon(½ tsp)
• Salt(1½ tsp)
• Black pepper(½ tsp)
• Couscous(240 g)
• Chicken Stock(300 ml)
• Fresh parsley(20 g)
• Fresh mint(10 g)
• Pomegranate Seeds(80 g)

Method

1. 1

   Pat the {Chicken breast} dry. In a small bowl, grate or finely chop the {Garlic}, then mix with the {Pomegranate molasses}, {Honey}, juice from half the {Lemon}, {Cumin}, {Paprika}, {Cinnamon}, {Salt}, and {Black pepper}. Rub half the glaze over the chicken and set the rest aside for later.

   ~12 min

2. 2

   Heat {Olive oil} in a large skillet over medium heat. Add the chicken and cook until lightly golden and nearly cooked through, 5 minutes per side.

   ~10 min

3. 3

   Lower the heat and add the remaining glaze to the skillet. Turn the chicken until the sauce thickens into a sticky, glossy coating, 4 minutes. Cook until the chicken reaches 74°C internally.

   ~4 min

4. 4

   Meanwhile, put the {Couscous} in a heatproof bowl. Bring the {Chicken Stock} to a boil in a small saucepan or kettle, pour it over the couscous, cover, and leave for 5 minutes.

   ~5 min

5. 5

   Finely chop the {Fresh parsley} and {Fresh mint}. Fluff the couscous with a fork, then mix in the herbs and the juice from the remaining half of the {Lemon}.

6. 6

   Spoon the herby couscous onto plates, top with the sticky chicken, and scatter over the {Pomegranate Seeds}. Spoon any glaze from the pan over the chicken before serving.

   ~5 min