Preparation time is 20minutes
Cook time is 20minutes
Total time is 40minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
11 Ingredients
Number of servings
4
Marinade
- 1 1/2tablespoons curry paste
- 5tablespoons natural yoghurt
- 1teaspoons olive oil
- 2tablespoons lemon juice
- 4 boneless, skinless chicken breasts, each about 125 g
- 300grams couscous
- 1 1/4 cup hot chicken stock
- 1 pomegranate
- 1 orange, rind and juice
- 1 small bunch coriander
- 1 small bunch mint
Nutrition per serving
2240kJ / 535Cal
2240 Kilojoules or 535 Calories
26% of daily energy intake*
Protein
38.0grams
Fat
16.3grams
Carbs
56.5grams
Sugars
8.9grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
A Moroccan inspired salad pairing the tartness of pomegranate seeds with juicy spiced chicken and zesty citrus flavours.
Method
Step 1 of 5
Make a marinade by mixing the curry paste, yoghurt and oil. Put the chicken in a non-metallic dish, cover with half the marinade and leave for at least 1 hour.
Step 2 of 5
Put the couscous in a bowl, add the hot stock, cover and leave for 8 minutes.
Step 3 of 5
Meanwhile, cut the pomegranate in half and remove the seeds. Add them to the couscous with the orange rind and juice.
Step 4 of 5
Remove the chicken from the marinade, reserving the marinade, and transfer to a foil-lined baking sheet. Cook in a preheated oven, 190°C for 6-7 minutes, then transfer to a preheated hot grill and cook for 2 minutes until caramelized. Cover with foil and leave to rest for 5 minutes.
Step 5 of 5
Roughly chop the coriander and mint, reserving some whole coriander leaves for garnish, and add to the couscous. Thinly slice the chicken. Spoon the couscous on to plates and add the chicken. Thin the reserved marinade with the lemon juice and drizzle over the couscous. Garnish with the reserved coriander leaves and serve immediately.
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