Chicken in Harissa-Pomegranate Sauce with Shaved Almonds
over fragrant courgette bulgur with fresh mint
Recipe Developer Noah: "Pomegranate is increasingly appearing in salads, but rarely in hot dishes or sauces. It's a shame - it not only adds colour to your plate, but also a wonderfully sweet flavour. This beautiful fruit originates from the Middle East, so I wanted to create a recipe that honours its origins."
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 piece
Chicken thigh
½ piece
Pomegranate
75 g
Bulgur
(Contains: Tarwe, Gluten May be present: Kamut, Khorasan (tarwe), Rogge, Gerst, Gluten, Haver)
10 g
Shaved almonds
(Contains: Amandelnoten, Noten May be present: Kamut, Khorasan (tarwe), Rogge, Gerst, Gluten, Haver, Ei, Mosterd, Pinda's, Lupine, Noten, Sesamzaad, Spelt, Soja, Selderij, Tarwe, Zwaveldioxide en sulfiet)
1 piece
Red onion
5 g
Fresh mint
(May be present: Selderij)
½ piece
Courgette
½ sachet(s)
African-inspired spice mix
¼ sachet(s)
Hello Harissa
½ piece
Garlic
Not included in your delivery
225 milliliters
Low sodium chicken stock
½ tablespoon
Olive oil
½ tablespoon
[Plant-based] butter
1 teaspoon
Honey [or plant-based alternative]
1 tablespoon
White wine vinegar
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Prepare the stock.
- Chop half of the onion and slice the rest into half rings.
- Dice the courgette and crush or mince the garlic.
- Heat a clean deep frying pan over high heat. Toast the shaved almonds until golden-brown, then remove from the pan and set aside.
- Heat a drizzle of olive oil in the same pan over medium heat. Fry the garlic with the courgette and the chopped onion for 2 minutes
- Stir in the bulgur and toast the grains for 1 minute, then deglaze with half of the white wine vinegar.
- Set aside 50ml stock per person to use later, then pour the rest of the stock into the bulgur.
- Bring to the boil, then allow to cook for 10 - 12 minutes over low heat, stirring occasionally.
- Add a splash of water as necessary if it seems too dry.
- Melt a knob of butter in a frying pan over medium-high heat. Fry the rest of the onion for 1 - 2 minutes.
- Quarter the chicken thighs, then transfer to the onion and fry for 2 minutes.
- Meanwhile, cut open the pomegranate and squeeze the juice into a small bowl.
- Scoop the pomegranate seeds into another small bowl and set aside.
- Deglaze the chicken with the pomegranate juice, the reserved stock and the rest of the white wine vinegar.
- Season generously with salt and pepper.
- Add the honey, the Hello Harissa* and half of the African-inspired spices.
- Allow to simmer for 9 - 11 minutes, until the sauce has thickened and the chicken is done.
- Finely chop the mint in the meantime.
*Take care, this ingredient is spicy! Use as preferred.
- Fluff through the bulgur with a fork. Stir in the almonds, the mint and the rest of the African-inspired spices.
- Serve the bulgur on plates and top with the chicken in its sauce.
- Garnish with the pomegranate seeds to finish.
