A warming and more-ish dish where pomegranate molasses and earthy Ras el Hanout come together to give a classic Moroccan flavour to the spiced chicken. The caramelised red onions add a lovely texture and sweetness to it and the couscous soaks up all the lovely juices. Grilling lemons like this offers a great roasted flavour, perfect if you can't  find any preserved lemons!

Cook our delicious Moroccan Chicken with Pomegranate Molasses in just Minutes

We’ve sourced and blended all of the unique flavour ingredients to make our authentic Moroccan Chicken with Pomegranate Molasses. We bring these all together in a recipe kit, which consists of 3 flavour pots; a Ras el Hanout pot, a Pomegranate Molasses pot and a Harissa Chicken Stock pot. Simply follow our recipe, adding a few items from your fridge, to cook this delicious Moroccan Chicken with Pomegranate Molasses in just 25 minutes.

How Our Recipes Kits Work

We provide flavour ingredients:

  • Ras el Hanout
  • Pomegranate Molasses
  • Harissa Chicken Stock

Your shopping list for 2 servings:

  • Handful of sultanas (70g)
  • 150g dried couscous (or quinoa for GF)
  • 300g boneless chicken thighs
  • 1 red onion
  • 1 lemon
  • Handful of mint (optional)
  • Handful of pomegranate seeds (optional)
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Our 25 minute recipe

  1. Prep the chicken

    Mix the sultanas and couscous (if using) in a heat-proof bowl.

    Put the RAS EL HANOUT and the POMEGRANATE MOLASSES in a large bowl, then add the chicken and mix well.

    Turn the grill onto medium high heat and grill the lemon wedges on a baking tray for 8 mins, or until the edges brown. Meanwhile, do step 2. 

  2. Cook the chicken

    Heat a little oil in a non-stick pan over medium heat and fry the onion for 5 mins. Then add 100ml water to help it caramelise and stir until the water has evaporated.

    Add the chicken and cook for 3 mins, then add 100ml more water.

    Bring it to the boil, then reduce the heat to medium low and simmer for 6-8 mins, stirring occasionally. (The liquid should reduce by half.) Meanwhile, continue with step 3. 

  3. Cook the grains

    Boil the kettle, then mix 250ml of boiling water with the HARISSA CHICKEN STOCK and pour it over the couscous, making sure it just covers the top of the grains. Then cover it with a plate or cling-film and leave to soak for 5 mins.

    (If using quinoa for a gluten-free dish, cook the quinoa on the hob as per packet instructions, using your Harissa Chicken Stock in the suggested amount of boiling water.) 

  4. Serve!

    Remove the cover from the couscous and fluff it up with a fork. Mix the optional mint leaves through the couscous and squeeze the grilled lemon over it. Serve with the chicken and a lemon wedge on the side with pomegranate seeds scattered. 

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Moroccan Chicken with Pomegranate Molasses Top Reviews

Nikki - 6th June 2020

Sadly this was not one of my favourites, looking at the recipe card I was expecting a rich, dark, sticky sauce to coat the chicken however this was not the case and the stock didn’t really work in the cous cous (flavour wise). A very easy recipe to prepare so that was a delight!

Selina - 4th June 2020

Delicious I made this tonight and thoroughly enjoyed ????

Julie - 2nd June 2020

Nice sweet flavour, chicken was tasty too

Julie - 2nd June 2020

Nice sweet flavour, chicken was tasty too

Tess - 2nd June 2020

Super tasty - added extra veg

Tess - 2nd June 2020

Super tasty - added extra veg

Ros - 28th May 2020

A really delicious dish! I’m usually sceptical about pomegranates and not that bothered about eating them, however, in this dish not only does it give fresh colour to the dish but the flavour really complements the seasoning and flavour of the chicken and couscous.

Ros - 28th May 2020

A really delicious dish! I’m usually sceptical about pomegranates and not that bothered about eating them, however, in this dish not only does it give fresh colour to the dish but the flavour really complements the seasoning and flavour of the chicken and couscous.

Victoria - 27th May 2020

Wasn't sure on the pomegranate but it is definitely needed.

Victoria - 27th May 2020

Wasn't sure on the pomegranate but it is definitely needed.

Dorothy - 25th May 2020

This is amazing!!! So tasty ???? sweet but spicy and so quick to make ????????????

Dorothy - 25th May 2020

This is amazing!!! So tasty ???? sweet but spicy and so quick to make ????????????

Alice - 22nd May 2020

I would definitely buy the Harrisa chicken stock if it was sold in a big pot separately it made the cous cous delicious!

Jennifer - 21st May 2020

It would be great if you could suggest a side veg to go with..!

NAJAT - 18th May 2020

Maybe a little bit more chicken?

NAJAT - 18th May 2020

Maybe a little bit more chicken?

NAJAT - 18th May 2020

Maybe a little bit more chicken?

lorna - 17th May 2020

The colour of the sauce is alot lighter than the picture depicts.

lorna - 17th May 2020

The colour of the sauce is alot lighter than the picture depicts.

Ruth - 17th May 2020

Really good! I added a bit of kale and broccoli to the chicken to get in some green veg, didn’t use the sultanas, and used quinoa instead of couscous (gluten free). I ended up needing to thicken the sauce with cornflour. One of the best SimplyCook recipes we’ve had

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