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

Alan - 21st September 2020

Good

Alan - 21st September 2020

Good

Laura - 18th September 2020

Quite fruity and sweet, husband wasn’t a fan, but this was right up my street.

Helen - 16th September 2020

Really tasty, definitely cook again

Helen - 16th September 2020

Really tasty, definitely cook again

Joanne - 12th September 2020

I marinaded the chicken earlier in the day to save time when cooking.

Joanne - 12th September 2020

I marinaded the chicken earlier in the day to save time when cooking.

Laura - 10th September 2020

Gorgeous! The taste of spices with the sweet tang of the pomegranate is amazing

Laura - 10th September 2020

Gorgeous! The taste of spices with the sweet tang of the pomegranate is amazing

Lauren - 7th September 2020

Loved all the different flavours and how well they went together. The pomegranate seeds really made the dish. However, the couscous wasn’t very flavoursome.

Lauren - 7th September 2020

Loved all the different flavours and how well they went together. The pomegranate seeds really made the dish. However, the couscous wasn’t very flavoursome.

Kerry - 5th September 2020

Kerry - 5th September 2020

Tamar - 3rd September 2020

I made it with quinoa, the instructions to make it could be more specific but it was really tasty.

Tamar - 3rd September 2020

I made it with quinoa, the instructions to make it could be more specific but it was really tasty.

Paula - 3rd September 2020

Delicious!

Paula - 3rd September 2020

Delicious!

Andrew - 1st September 2020

The lemon is overpowering, skip the lemon altogether and the dish is delicious

Graeme - 28th August 2020

Absolutely delicious. The lemon (not grilled sorry) and mint really contrast with the earthy spices of the chicken and onion. I added a couple of mushrooms as they needed using and had no pomegranate. The couscous was lukewarm and could have done with a few seconds in the microwave perhaps. Oh and I used chicken breast chunks. Will get again.

Graeme - 28th August 2020

Absolutely delicious. The lemon (not grilled sorry) and mint really contrast with the earthy spices of the chicken and onion. I added a couple of mushrooms as they needed using and had no pomegranate. The couscous was lukewarm and could have done with a few seconds in the microwave perhaps. Oh and I used chicken breast chunks. Will get again.

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