Persian Chicken with Whole Wheat Couscous and Pomegranate Aioli

Persian Chicken with Whole Wheat Couscous and Pomegranate Aioli

Ready in 30 minutes • Serves 3
This dish most recently appeared in My Gourmet (4 Nights For 2) on Sunday, December 3, 2017.
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Alternatively, cook chicken on BBQ grill. Cook for 3-4 minutes, until golden and cooked through.

Ingredients

Persian Chicken

  • 300g chicken thighs
  • 2 teaspoons Persian spice blend

Whole-Wheat Couscous

  • 1 cup water
  • ¼ teaspoon salt
  • ½ teaspoon Persian spice blend
  • ¾ cup wholewheat couscous 1 packet barberries

Rocket and Courgette Salad

  • 1 teaspoon olive oil
  • 1 teaspoon vinegar (e.g. white wine, red wine, cider)
  • ¼ teaspoon honey
  • 1 teaspoon mustard (e.g. wholegrain, Dijon)
  • 1 courgette, peeled into ribbons
  • 1 carrot, peeled into ribbons
  • ½ bag rocket
  • 2 tablespoons parsley leaves, roughly chopped

To Serve

  • 1 packet sliced almonds
  • 1 pottle pomegranate aioli
  • 2 tablespoons picked mint leaves

Steps

  1. Preheat BBQ hot plate or grill to high (if using). Set aside a small pot with a lid. Prepare salad vegetables. Pat chicken dry and season. Coat in first measure of Persian spice blend and set aside. Heat a medium, dry fry-pan on medium heat. Toast almonds for 30-60 seconds until golden. Remove from pan and set aside.
  2. Return pan to medium heat with a drizzle of oil. Cook chicken thighs for 3-4 minutes each side (depending on thickness) until golden and cooked through. Remove from pan and set aside to rest.
  3. While chicken cooks, bring water, salt and second measure of Persian spice blend to the boil in a small pot on high heat. As soon as water boils, turn off heat, add couscous and barberries, stir and cover with a tight-fitting lid and leave to steam for 5 minutes.
  4. Fluff up couscous with a fork, drizzle with a little oil and season to taste. Set aside. Combine olive oil, vinegar, honey and mustard in a medium bowl. Add courgette, carrot and rocket to bowl and lightly toss. Season to taste.
  5. Thinly slice rested chicken into strips and stir any resting juices through couscous, along with parsley.
  6. To serve, divide pomegranate aioli between plates and swirl into a circle, top with couscous and slices of Persian chicken. Sprinkle over almonds and mint leaves. Serve rocket and courgette salad on the side.

Nutritional Information

Energy 2528 kj
604 kcal
Protein 25.9g
Carbohydrate 33.0g
Fat 41.0g