This is a brilliant, quick and easy chicken recipe. You can have this with rice or with cousous.
Easy to make chicken pomegranate recipe
- 600 g chicken mini fillets (breast or thighs)
- 1/2 pomegranate ((or about 100 g seeds))
- 200 ml pomegranate juice (unsweetened)
- 1 chicken stock cube
- 1 large red onion (thinly sliced)
- 2 tbsp harissa powder
- 1 tbsp oil
Add oil to a large frying pan.
Add onion to the oil and fry till it softens. Put to one side.
Cut chicken into mini fillets.
Add chicken to the same pan and brown on all sides.
Pour in the pomegranate juice, add the harissa powder, add the fried onions, stock cube and season with salt and pepper.
Simmer for 10 to 15 minutes till the sauce has thickened. Sprinkle some of the pomegranate seeds heat through.
Sprinkle remaining pomegranate seeds.
Serve with pilaf rice.
This recipe has become one of our favourites in the winter months. We love the combination of pomegranate juice and harissa powder. Plus it is extremely quick and easy to make.
For the pilaf rice, I just brown some onions and cumin and then add the rice with water in the rice cooker. You can also add some food colouring after the rice has cooked if you want that yellow colour. Let the rice steam for a couple of minutes after adding the colouring and then mix through.
This is an amazing Chicken Provencal with Olives and Capers recipe, which is quick to make and can be served with bread or rice. You can also add tomatoes or any other vegetable that you fancy. The easiest thing to do is to get dried French herbs or alternatively you can use fresh or dried basil, oregano, thyme, marjoram, tarragon and lavender. You can use any crisp white wine. I like to use Chardonnay.
This recipe uses four chicken thighs for two people and the rest of the ingredients are according to that. If you want to increase the serving size just increase the ingredients too.
It goes very well with bread but you can also serve with rice or even couscous. Lovely for those cold winter evenings.
A lovely french dish made with french herbs
1 Oven proof dish
- 4 pieces Chicken thighs (Skin on)
- 1 Onion (Cut into quarters)
- 2 tbsp Capers
- 3 tbsp Green Olives
- 1 Lemon (Cut into quarters)
- 4 cloves Garlic
- 1 cup White wine (200 ml)
- 2 tbsp Olive oil
- 1 tbsp French herbs (Or you can separately add basil, oregano, thyme, marjoram. Instead of marjoram I added tarragon. )
- Salt and pepper (To taste )
Season chicken thighs with salt and pepper.
Put oil in the skillet and place the chicken thighs, skin side down. Fry till brown and skin has rendered (around 8 to 10 minutes). Turn the thighs over and fry on the other side for a few minutes.
Put the chicken thighs in the over proof dish, skin side up
Add the juices from the skillet.
Add white wine, herbs, quarterd onions (or you can use shallots), olives, capers, quartered lemon and garlic cloves. Add more salt and pepper if needed.
Place in the centre of a pre-heated oven (200 C or app 400 F) for one hour.
Remove from oven after one hour and cool for 5 minutes.
Serve with sour dough or french bread.