Ingredients

• 1 tablespoon olive oil
• 800g chicken thigh fillets, trimmed, cut in half
• 1 brown onion, thinly sliced
• 2 garlic cloves, thinly sliced
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground turmeric
• Pinch ground nutmeg
• 2/3 cup Massel chicken style liquid stock
• 2 tablespoons honey
• 1 1/2 cups wholemeal couscous
• 1 1/2 cups boiling water
• 1/2 pomegranate, seeds dislodged (see Note)
• 1/2 cup walnuts, toasted
• Steamed green beans, to serve
• 1/2 cup fresh mint leaves

Method

• Step 1 Heat oil in a large frying pan over high heat. Season chicken and cook in 2 batches for 4 minutes or until well browned (this will give you a rich dark sauce). Set aside. Reduce heat to medium-high and cook onion, stirring, for 3 minutes or until browned. Add garlic and spices and cook stirring for 1 minute. Return chicken to pan with stock and honey. Bring to a simmer. Gently simmer, turning chicken to coat occasionally, for 5 minutes or until sauce thickens and chicken is cooked through.
• Step 2 Meanwhile, place couscous and boiling water in a heatproof bowl. Season with salt and stir. Stand, covered, for 5 minutes. Fluff up grains with a fork.
• Step 3 Add pomegranate and walnuts t chicken. Serve chicken with couscous and green beans. Sprinkle with mint.