Ingredients
1 tbsp oil
200g couscous
1 chicken broth cube
1 massive red onions, halved and thinly sliced
600g chicken mini fillets
4 tbsp tagine spice paste or a pair of tbsp harissa
190ml bottle pomegranate juice (not sweetened; we tend to used English person Wonderful)
100g pack pomegranate seeds
100g pack cooked flaked almonds
small pack mint, chopped
Method
STEP 1
Boil the kettle and heat the oil terribly} very huge pan. place the couscous terribly} very bowl with some seasoning and crumble in zero.5 broth. Add the onion to the pan and fry for some minutes to soften. Pour boiling water over the couscous to easily cowl, then cowl the bowl with a tea towel and place it aside.
STEP 2
Push the onion to a minimum of one side of the pan, add the chicken fillets, and brown on all sides. Stir at intervals the tagine paste or harissa and additionally the pomegranate juice, then crumble at intervals the rest of the broth and season well. Simmer, uncovered, for 10 minutes until the sauce has thickened, and additionally the chicken is medium through. Stir through the pomegranate seeds, saving some of them to scatter over before serving.
STEP 3
After 5 minutes, agitate the couscous with a fork and stir through the almonds and mint. Serve the chicken on the couscous with the sauce spooned over.
