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

Chicken Pomegranate

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 people
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.
    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


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

A simple and tasty vegetarian meal that is ready in less than 15 minutes! This dish pairs well with rice or quinoa, or it could be served in a lettuce wrap.

Sesame Chickpeas

Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4 people



  • 1 tbsp olive oil
  • 3 cloves garlic (minced)
  • 2 cans chickpeas


  • ½ can soy sauce or tamari
  • 1 ½ tbsp roasted sesame oil
  • 2 tbsp maple syrup, agave or honey
  • 2 tbsp water
  • 2 tsp rice vinegar
  • tsp ground ginger


  • 1 tbsp corn starch
  • 2 tbsp water


  • chopped scallions
  • sesame seeds



  • Drain, rinse, and set asidechickpeas to dry.
  • Prepare thickener by combiningcorn starch and water. Whisk until smooth.
  • Prepare sauce by combining soysauce sesame oil, maple syrup (or substitute), water, vinegar, and groundginger in small bowl.

Cooking the Chickpeas

  • Heat oil over medium-low heat in a large skillet. Add minced garlic and cook for 1 minute or until fragrant.  
  • Add prepared sauce to pan andstir to make sure everything is combined. Add the thickener and continuecooking until bubbles form.
  • Add the chickpeas and cook forfive minutes, stirring frequently, until the sauce has thickened.
  • Serve with scallions and sesameseeds over rice or quinoa. Enjoy!
Author: Kristen Welsh Unwala
Course: Main Course
Keyword: chickpeas, vegetarian, easy

Adapted from: Counts of the Netherworld https://countsofthenetherworld.com/vegan-sticky-sesame-chickpea-recipe-ready-in-15-minutes/

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