Pomegranate Chicken with Pistachio Couscous
4 chicken thighs
1 onion, diced
2 tbsp grape seed oil
2 cloves garlic
16 oz fresh pomegranate juice
2 cups vegetable or chicken stock
1 handful each of parsley and cilantro
1 tsp cumin
Salt and pepper
Sprinkle the chicken thighs with salt and pepper. Put the grape seed oil in
a deep, wide saute pan. On high heat, brown both sides of the chicken. Remove
the chicken from the pan and set aside. Reduce the heat to medium low and saute
the onions until they become soft and translucent. Add the garlic and saute
for 2 minutes more. Add the remaining ingredients and the chicken. Simmer on
low for 45 minutes.
Couscous
2 cups couscous
2 tbsp pistachio oil
2 tbsp dried currents
2 tbsp chopped pistachios
Salt and pepper
Put couscous, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a large bowl.
Add oil, and stir with fork to coat evenly.
Bring 2-1/2 cups water to a boil; stir one-third into the couscous.
Cover remaining water to keep it hot.
Press couscous gently with the back of the fork. Cover with plastic wrap;
let stand for 3 minutes. Repeat with remaining water in two additions.
Yield: 4 servings.
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