Name: Cinnamon-spiced chicken with pomegranate dressing
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 1
Ingredients: 10.00 gm ground cinnamon; 4.80 gm salt; 2 tsp cracked black pepper; 4 garlic cloves, crushed; 2 tsp fresh thyme leaves; 2 tsp finely grated orange rind; 131.25 gm orange juice; 113.75 gm extra virgin olive oil; 8 large skinless chicken thigh cutlets; 62.50 ml natural flaked almonds; 1 brown onion, finely chopped; 2 x 250g packets pearl couscous; 1 litre salt reduced chicken style liquid stock; 1 pomegranate, seeds removed (see note); 30.00 ml apple cider vinegar; 5.00 gm caster sugar; 82.50 ml fresh mint leaves

Cinnamon-spiced chicken with pomegranate dressing

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Prep Time:
20 minutes

Cook Time:
50 minutes

Total Time:
70 minutes

Impress loved ones with quick and easy cinnamon chicken topped with tangy pomegranate dressing. Just cook and enjoy!

Ingredients:

10.00 gm ground cinnamon
4.80 gm salt
2 tsp cracked black pepper
4 garlic cloves, crushed
2 tsp fresh thyme leaves
2 tsp finely grated orange rind
131.25 gm orange juice
113.75 gm extra virgin olive oil
8 large skinless chicken thigh cutlets
62.50 ml natural flaked almonds
2 x 250g packets pearl couscous
1 litre salt reduced chicken style liquid stock
1 pomegranate, seeds removed (see note)
30.00 ml apple cider vinegar
82.50 ml fresh mint leaves

Instructions:

Preheat your oven to 200C/180C fan-forced for optimal cooking conditions.
In a large bowl, mix cinnamon, salt, pepper, garlic, thyme, orange rind and juice, and half of the oil. Add chicken and rub to coat well. Transfer chicken to a roasting pan. Roast for 40-50 minutes until browned and fully cooked, sprinkling with almonds in the last 5 minutes.
Heat 1 tablespoon of oil in a large saucepan over medium-high heat. Sauté the onion until softened, for about 5 minutes. Stir in couscous and stock, bring to a simmer, then cover and cook on low heat for 10 to 12 minutes until couscous is tender.
In a small food processor, blend half of the pomegranate seeds until finely chopped. Strain the mixture through a fine sieve into a bowl (you need 1/4 cup juice). Discard solids. Mix in vinegar, sugar, and the rest of the oil. Season with salt and pepper, stirring until sugar is dissolved. Combine mint and remaining pomegranate seeds in a separate bowl.
Transfer the couscous onto a serving platter. Add the chicken on top. Sprinkle with the mint mixture and drizzle with the dressing. Serve and enjoy!

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