Pomegranate Glazed Chicken with California Walnut and Pomegranate Couscous
This sticky pomegranate and sumac glazed chicken, served with our nutty, herby, jewel-studded couscous, is a sure-fire winner at BBQs. Move over burgers and hot dogs!
Prep Time 1 hourhour20 minutesminutes
Servings 2People
Calories 1088kcal
Ingredients
For the chicken:
1large clove of garlicminced
1tbspsumac
1tbspolive oil
A pinch of salt and pepper
4chicken thighsbone in and skin on
60mlpomegranate molasses
For the couscous:
160gcouscous
30mlextra virgin olive oil
20mllemon juice
10mlpomegranate molasses
Seeds from half a pomegranate
Small bunch of flat leaf parsleyroughly chopped
Small bunch of mintroughly chopped
80gCalifornia walnutstoasted and roughly chopped
Instructions
Mix together the garlic, sumac and olive oil, season with the salt and pepper and massage into the chicken thighs. Leave to marinate for at least 1 hour.
Once marinated, place the chicken thighs on a barbeque over medium hot coals.
After 10 minutes brush the chicken with the pomegranate molasses – continue cooking until sticky and glazed on the outside and cooked right through on the inside. (If you’re unsure you can pierce the chicken with a skewer – if the juices are pink keep cooking the chicken until they run clear).
Cook the couscous as per the packet instructions. Meanwhile, whisk together the extra virgin olive oil, lemon juice and pomegranate molasses.
Mix into the couscous along with the pomegranate seeds, fresh herbs and walnuts. Serve alongside the chicken.