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Chicken Pomegranate with Pilaf rice

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Chicken pomegranate with pilaf rice

This is a brilliant, quick and easy chicken recipe. You can have this with rice or with cousous.

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Chicken Pomegranate

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 people
Easy to make chicken pomegranate recipe

Ingredients

  • 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

Instructions 

  • 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.
    Chicken being cooked with pomegranate and onions in pomegranate juice by Wise Women Recipes.
  • Simmer for 10 to 15 minutes till the sauce has thickened. Sprinkle some of the pomegranate seeds heat through.
    Chicken being cooked with pomegranate and onions in pomegranate juice by Wise Women Recipes.
  • Sprinkle remaining pomegranate seeds.
    Chicken being cooked with pomegranate and onions in pomegranate juice by Wise Women Recipes.
  • Serve with pilaf rice.
    Chicken pomegranate with pilaf rice by Wise Women Recipes

Notes

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. 
Author: Saima Baig
Course: Dinner, Main Course
Cuisine: Middle Eastern, Moroccan, Persian
Keyword: chicken, curry, pomegranate
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French

Chicken Provencal with Olives and Capers

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Chicken Provencal with olives, capers and onions

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.

Chicken Provencal with olives, capers and onions
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Chicken Provencal

Prep Time 15 minutes
Cook Time 1 hour
Resting time 5 minutes
Total Time 1 hour 20 minutes
Servings 2 people
A lovely french dish made with french herbs

Equipment

  • 1 Skillet
  • 1 Oven proof dish

Ingredients

  • 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 )

Instructions 

  • 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.
    Four Chicken thighs skin side up with capers, olives, onion, garlic and lemon for Chicken Provencal recipe by Wise Women Recipes
  • 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.
    Chicken Provencal by Wise Women Recipes
  • Serve with sour dough or french bread.
    Chicken Provencal with olives, capers and onions
Author: Saima Baig
Course: Dinner, Main Course
Cuisine: French
Keyword: dinner recipe, French, Provence
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Chicken and Chickpeas Curry

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Chicken and Chickpeas Curry by Wise Women Recipes

 

Chicken and Chickpeas Curry by Wise Women Recipes
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Chicken and Chicpeas Curry

Prep Time 15 minutes
Cook Time 1 hour
Servings 6 people

Equipment

  • Large Pot

Ingredients

  • 1 kg chicken (pieces )
  • 500 gms chickpeas ((approximately 2 tins))
  • 1 onion (medium sized, chopped )
  • 1 tbsp garlic paste
  • ½ tbsp ginger paste
  • 1 tsp coriander poweder
  • 1 tsp chilli powder
  • salt (to taste)
  • vegetable oil (for cooking)
  • fresh coriander (for garnish)
  • whole green chillies (for garnish)

Instructions 

  • Heat up oil, add chopped onions and fry till they are golden brown
  • Add garlic and ginger paste and fry together for a couple of minutes
    Garlic and Ginger Paste - Wise Women Recipes
  • Drain the chickpeas from the tin and run them through water
  • Add chicken and fry for a few minutes
  • Add chilli, salt, and coriander powder. Add some water and cook together till oil is released.
    Chilli powder and coriander powder- Wise Women Recipes
  • Add the tinned chickpeas to the mixture and some water. Cook for a about 5 minutes or so. Make sure to add enough water so that you end up with a gravy but not to much that the dish is watery.
  • Check to see that the chicken is completely cooked through
  • Dish out and garnish with fresh coriander leaves and whole chillies
    Coriander and Whole Green Chillies - Wise Women Recipes

Notes

  1. If using dry chickpeas and not tinned ones, make sure to soak them for 24 hours before cooking.
  2. If using dry chickpeas, add them when the chicken is only half cooked. Then add some water and cook the two together till the chicken is cooked and chickpeas are completely soft. Add enough water when cooking to end up with a gravy-like mixture.  
  3. Serve with rice or naan or roti (flat bread). 
Chicken and Chickpeas Curry by Wise Women Recipes
Chicken and Chickpeas Curry by Wise Women Recipes
Author: Saima Baig
Course: Dinner, Main Course
Cuisine: Indian, Pakistani, South Asian
Keyword: curry
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