Pomegranate Glazed Chicken with Pistachio Cous Cous
I first started making this tangy dish with duck but over the years I have started to prepare it more and more with chicken which is lighter for summer weather. It’s quite adaptable and can also be served with my saffron jeweled rice if you want it to make it gluten-free.
I am a devotee of pomegranate molasses and pomegranates in general.
Pomegranate Glazed Chicken with Pistachio Cous Cous
Ingredients
1x 1.5kg chicken
3 cloves garlic, finely sliced
Sprig of thyme
1 onion, quartered
1 carrot, roughly chopped
4 tablespoons pomegranate molasses
200g couscous
Half a pomegranate deseeded
50g pistachios, toasted and roughly chopped
Bunch of coriander leaves, chopped
Salt and Pepper
Method
Preheat the oven to 220C. Prep the bird by inserting thyme and seasoned garlic under the skin of the legs and breasts as well as inside the cavity.
Place the chicken breast-side down (to prevent it from drying out) on top of the carrots and onions in an oven dish. Place in the oven for 20 mins and then reduce to 180C for 40 minutes basting regularly.
Turn the chicken breast-side up and brush with the pomegranate molasses and season. Return to the oven for another 20 minutes or until cooked. I tend to use Thermopen to take the guesswork out of cooking chicken - officially it is cooked at 75C but I tend to go with 65C so it is juicier.
In the meantime, place the couscous in a bowl and cover with boiling water and some salt. Cover with foil to trap the steam. Once the couscous is tender and has absorbed the water, season with salt and stir in some butter. Toss with the pomegranate seeds, pistachio nuts, and coriander leaves.
Strain the cooking liquid from the bottom of the chicken tray. Reduce for 2-5 minutes, season, and stir in a tablespoon of butter.
Joint the chicken and toss in the sauce. Serve the immediately chicken with some sauce on a bed of the warm couscous.
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