How long can I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Can I use a different grain instead of couscous?

Yes, you can substitute with quinoa or bulgur for a similar texture.

Is there a substitute for pomegranate molasses?

You can reduce pomegranate juice with sugar as an alternative.

Can I bake the chicken instead of pan-searing it?

Yes, bake the marinated chicken at 375°F (190°C) for about 45 minutes.

How can I make this dish more spicy?

Add a pinch of cayenne pepper to the marinade for added heat.

Lebanese Pomegranate-Glazed Chicken with Chickpea Couscous

Name: Lebanese Pomegranate-Glazed Chicken with Chickpea Couscous
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Main Course
Ingredients: 4 chicken thighs, bone-in and skin-on; 1 cup pomegranate molasses; 2 tablespoons olive oil; 3 cloves garlic, minced; 1 teaspoon ground cumin; Salt and pepper, to taste; 1 cup couscous; 1 can (15 oz) chickpeas, drained and rinsed; 1 tablespoon olive oil; Zest and juice of 1 lemon; 2 tablespoons fresh parsley, chopped

A savory-sweet Middle Eastern delight.

Experience the vibrant flavors of Lebanese cuisine with this pomegranate-glazed chicken paired perfectly with chickpea couscous.

1 h 30 min
4
Intermediate

Ingredients

For the Pomegranate-Glazed Chicken

4 chicken thighs, bone-in and skin-on

1 cup pomegranate molasses

2 tablespoons olive oil

3 cloves garlic, minced

1 teaspoon ground cumin

Salt and pepper, to taste

For the Chickpea Couscous

1 cup couscous

1 can (15 oz) chickpeas, drained and rinsed

1 tablespoon olive oil

Zest and juice of 1 lemon

2 tablespoons fresh parsley, chopped

Preparation

Marinating the Chicken

Combine Marinade

In a bowl, combine pomegranate molasses, olive oil, garlic, cumin, salt, and pepper.

Coat Chicken

Add chicken thighs, turning to coat evenly with the marinade.

Refrigerate

Cover and refrigerate for at least 30 minutes or overnight for deeper flavor.

Ensure chicken is fully marinated for the best flavor.

Preparing the Couscous

Cook Couscous

Prepare couscous according to package instructions.

Crisp Chickpeas

In a skillet, heat olive oil over medium heat and add chickpeas, cooking until slightly crispy.

Mix Flavors

Stir in lemon zest, juice, and parsley into the couscous, mixing well.

Fluff couscous with a fork after cooking to keep it light and airy.

Cooking Process

Searing Chicken

Heat a pan over medium-high heat, add chicken thighs skin-side down, searing until golden brown.

Glazing Chicken

Lower the heat and pour remaining marinade over the chicken. Simmer, occasionally basting with the glaze, until fully cooked.

Combining Flavors

Serve chicken over a bed of couscous, drizzling any extra glaze over both.

Plating & Serving