Cinnamon spiced chicken with pomegranate dressing

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How to make Cinnamon spiced chicken with pomegranate dressing

  • Yield : 8
  • Prep Time : 0:20
  • Cook Time : 0:50
  • Total Time : 1:10

Ingredients

  • 1 tablespoon ground cinnamon
  • 2 teaspoons salt
  • 2 teaspoons cracked black pepper
  • 4 garlic cloves, crushed
  • 2 teaspoons fresh thyme leaves
  • 2 teaspoons finely grated orange rind
  • 1/2 cup orange juice
  • 1/2 cup extra virgin olive oil
  • 8 large skinless chicken thigh cutlets
  • 1/4 cup natural flaked almonds
  • 1 brown onion, finely chopped
  • 2 x 250g packets pearl couscous
  • 1 litre Massel salt reduced chicken style liquid stock
  • 1 pomegranate, seeds removed (see note)
  • 1 1/2 tablespoons apple cider vinegar
  • 1 teaspoon caster sugar
  • 1/3 cup fresh mint leaves

Method

  • Step 1 Preheat oven to 200C/180C fan-forced.
  • Step 2 Combine cinnamon, salt, pepper, garlic, thyme, orange rind and juice, and 1/2 the oil in a large bowl. Add chicken. Rub to coat. Place chicken in a roasting pan. Roast for 40 to 50 minutes, sprinkling with almonds in the last 5 minutes of cooking time, or until chicken is browned and cooked through.
  • Step 3 Meanwhile, heat 1 tablespoon of the remaining oil in a large, heavy-based saucepan over medium-high heat. Add onion. Cook, stirring, for 5 minutes or until softened. Add couscous and stock. Bring to a simmer. Reduce heat to low. Simmer, covered, for 10 to 12 minutes or until couscous is tender.
  • Step 4 Place 1/2 the pomegranate seeds in a small food processor. Process until finely chopped. Strain mixture through a fine sieve set over a bowl. Discard solids (you’ll need 1/4 cup juice). Add vinegar, sugar and remaining oil to juice. Season with salt and pepper. Stir until sugar has dissolved. Combine mint and remaining pomegranate seeds in a bowl.
  • Step 5 Spoon couscous onto a serving platter. Top with chicken. Sprinkle with mint mixture and drizzle with dressing. Serve.

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