An easy, flavour-packed chicken recipe that the whole family will enjoy. A great way to liven up chicken thighs.
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Ingredients
- 16 free-range chicken thighs
- 300g giant couscous
- Olive oil
- 90g rocket leaves
- 3 spring onions, sliced
- Handful of fresh mint leaves
- 200g fresh pomegranate seeds
- Drizzle of red wine vinegar
- Drizzle of extra-virgin olive oil
- 600ml pomegranate juice
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Method
- Preheat the oven to 200°C/fan180°C/gas 6. Put the chicken thighs in a large roasting tin, season with salt and pepper and roast for 45-50 minutes until golden.
- Meanwhile, cook the couscous according to the packet instructions, then drain into a bowl and toss with a little olive oil. Cool, then toss through the rocket, spring onions, mint leaves and fresh pomegranate seeds. Drizzle with red wine vinegar and extra-virgin olive oil, then season.
- Bubble the pomegranate juice in a pan until thick to make the sauce. Divide the chicken among plates and drizzle over the sauce. Serve with the giant couscous salad.
Nutrition
- 353kcals Calories
- 10.5g (2.5g saturated) Fat
- 34.8g Protein
- 29.4g (11.6g sugars) Carbs
- 1.4g Fibre
- 0.4g Salt
For 8 servings
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