POMEGRANATE CHICKEN WITH COUSCOUS

Pomegranate molasses or concentrate has a delicious sweetand-sour flavour but if you’re not keen to add this ingredient to your pantry, you can substitute it with balsamic vinegar, although that will give the dish a different flavour.

Serves 4 • Preparation: 25 minutes Cooking time: 10 minutes

• 4 chicken breast fillets

• 30ml oil

• 15ml pomegranate concentrate

• 5ml honey

• 30ml tomato sauce

• 5ml lime juice

• 60ml pomegranate rubies

COUSCOUS SALAD

• 250ml couscous

• 45ml olive oil

• 30ml juice and zest of 1 small lemon

• 250ml boiling water

• 1 tin (400g) chickpeas, rinsed and drained

• 4 spring onions, finely chopped

• 2 celery stalks, finely chopped

• ½ cucumber, seeds removed and diced

• 1 red pepper, seeds removed and diced

• a handful of soft herbs such as mint, parsley or coriander, chopped

• 100ml flaked almonds, roasted 1 Make the salad Mix the dry couscous with the olive oil, lemon juice and zest, and mix through with a fork for a few minutes. This tip from Maryke Josling of the Little Pink Chef ensures that every grain of couscous steams perfectly without forming clumps. Pour the boiling water over the couscous and cover with an airtight lid. Leave to steam for 8 minutes.

2 Loosen the grains with a fork, season to taste with salt and pepper, and mix in the rest of the salad ingredients.

3 Prepare the chicken Mix the oil through the chicken and season with salt and pepper. Heat a heavy-bottomed frying pan until hot. Place the chicken in the pan and fry uncovered for 1 minute. Turn the chicken over when it’s golden-brown and fry with the lid on for another 9 minutes. Don’t lift the lid to peek!

4 Beat the pomegranate concentrate, honey, tomato sauce and lime juice together and brush over the chicken. Fry uncovered for another minute, turning frequently until the outside is glossy and syrupy. Remove from the heat and let the chicken rest for a minute or two. Cut into thin slices, sprinkle with pomegranate rubies and serve with the salad.