WALNUT AND POMEGRANATE ROAST CHICKEN WITH SPICED JEWELLED COUSCOUS
Serves 6
INGREDIENTS:
1 whole chicken
50g/1.5 oz walnuts, toasted
1 pomegranate, seeds
2 tablespoons flat leaf parsley
100g/3 oz salted butter, melted
1 whole garlic, sliced in half
6 shallots, peeled and left whole
sea salt and freshly ground black pepper
For the spiced jewelled couscous:
400g/14 oz of couscous
½ tsp cumin
½ tsp cinnamon
½ tsp paprika
600ml/20 floz hot chicken stock
50g/1.5 oz walnuts, toasted
1 pomegranate
2 tablespoons flat leaf parsley
sea salt and freshly ground black pepper
METHOD:
1. Pre-heat the oven to 180°C, 350°F or Gas Mark 4. Remove the chicken from the fridge and place on a roasting pan, allowing it to come to room temperature.
2. Place the walnuts, pomegranate seeds, flat leaf parsley and melted butter in a food processor and blend until you get a thick consistency. Then smear all over the chicken. Place the halved garlic bulbs and peeled shallots on the roasting pan, season with sea salt and freshly ground black pepper. Place in the oven to roast for an hour and a half. Removing to baste every 30 minutes.
3. While the chicken is roasting make the spiced jewelled couscous. Pour the couscous grains into a bowl and stir in the spices, then pour in the hot stock to the couscous and cover with cling-film and leave to cook in the steam for ten minutes. Then remove the cling-film and separate the grains by using a fork. Then stir in the pomegranate seeds, chopped toasted walnuts and chopped parsley. Season with sea salt and freshly ground black pepper
4. Spoon the spiced jewelled couscous into a warmed serving dish, creating room in the center for the roast chicken. Place the roast chicken in the center of the serving dish.
Salad Recipe: Apple and Pomegranate Chicken Salad by Everyday Gourmet with Blakely
This healthy but incredibly tasty Fall inspired lunch is my current obsession. I love using leftover chicken or a rotisserie chicken to make it extra speedy.
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Pomegranate Chicken
This Pomegranate Chicken is sweet, sticky, tangy and loaded with so much flavour. Plus, it couldn't be easier to make. Chris x
Pomegranate Chicken | Serves 4
FULL RECIPE POST:
INGREDIENTS
Chicken:
1lb / 500g Boneless Skinless Chicken Thigh, diced into large bite sized pieces (see notes)
1/3 cup / 50g Plain Flour
1 tsp Salt
1/2 tsp EACH: Paprika, Cinnamon, Garlic Powder, Black Pepper
1 tbsp EACH: Butter, Olive Oil
Pomegranate Sauce:
1 cup / 240ml Pomegranate Juice (see notes)
1/3 cup / 90g Honey
1/3 cup Pomegranate Seeds (Arils)
1 tbsp Tomato Paste (Tomato Puree in UK)
2 tsp Balsamic Vinegar
2 tsp Cornstarch/Cornflour
1/2 tsp finely diced Ginger
1 large Shallot, very finely diced
1 clove of Garlic, finely diced
Fresh Parsley, to serve
METHOD
Prep Chicken: In a medium sized mixing bowl combine flour, paprika, cinnamon, garlic powder, salt and black pepper. Add in diced chicken and mix to fully coat.
Cook Chicken: Add 1 tbsp butter and olive oil to a large pan over medium-high heat. Once the butter has melted, stir it to combine with the oil then add in and space out the chicken. Leave to fry until crispy and deep golden on one side, then flip the pieces and cook the other side until crisp/lightly charred, with the centre piping hot. Remove from pan and turn heat down to medium.
Sauce: Melt in 1/2 tbsp butter then add in shallots, garlic and ginger. Fry until soft and just beginning to brown, then stir in tomato paste and fry for another 1-2mins. Pour in pomegranate juice, balsamic vinegar and honey. Stir to combine and bring to a gentle simmer.
Thicken: In a small pot to one side combine 2 tsp cornstarch with 2 tsp cold water. Pour into the sauce and immediately whisk to combine. Keep on a gentle simmer for 5 or so mins, stirring somewhat frequently until the sauce begins to thicken. Check for seasoning and adjust accordingly.
Serve: Stir in chicken and pomegranate seeds, then stir to fully coat. Serve with finely diced fresh parsley and enjoy!
As always, for full nutrition, guidance and recipe notes head to the full blog post:
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Pomegranate Salad - with Spinach, marinated kale, honey candied walnuts and blue cheese
Pomegranate Salad - the latest addition to my Show Off Salads collection! Fresh pomegranate AND a pomegranate dressing, plus baby spinach, marinated raw kale, honey walnuts and blue cheese come together in a giant festive salad for Thanksgiving, Christmas, and everything in between.
Big. Bold. Beautiful. So so tasty!
PRINT RECIPE:
Oven chicken flavored with orange and walnuts!
Seasoned tandoori chicken is a very delicious and perfect dish for our Eid celebration! We Iranians have been celebrating Nowruz since thousands of years ago, Nowruz and the new year promise a new beginning after a cold and long winter.
Tonight, we cooked tandoori chicken with orange sauce for Eid celebration and enjoyed it together.
Happy Nowruz!
How to make a easy delicious “ Fesenjoon or Walnuts Stew” | cooking with Nikarm Kitchen
Fesenjoon recipe (chicken stew with walnut and pomegranate sauce). Beautiful red ripe pomegranates are available in most supermarkets. This is a sweet and sour food. You can make it with chicken, meatball, turkey. My favorite is with chicken. It might take you a few time to get this stew just right. The sweetness and sourness is totally depends in your taste. Give it a try and let me know how you liked it.
Ingredients
———————
1 1/2 cup ground walnuts
750 g chicken or as needed
2tbs sugar
1/3 tsp turmeric
1 tsp salt
About 1/2 cup pomegranate paste or as needed
3-4 spoon brewed Saffron
#fesenjoon #khoreshtefesenjoon #walnutstew #chicken #chickenstew #easyrecipe #easytomake