Lebanese Pomegranate-Glazed Chicken with Chickpea Couscous
Experience the vibrant flavors of Lebanese cuisine with this pomegranate-glazed chicken paired perfectly with chickpea couscous.
Preparation
Get these tasks done before you start cooking.
Marinating the Chicken
- 1
Combine Marinade
In a bowl, combine pomegranate molasses, olive oil, garlic, cumin, salt, and pepper.
- 2
Coat Chicken
Add chicken thighs, turning to coat evenly with the marinade.
- 3
Refrigerate
Cover and refrigerate for at least 30 minutes or overnight for deeper flavor.
Tip: Ensure chicken is fully marinated for the best flavor.
Preparing the Couscous
- 1
Cook Couscous
Prepare couscous according to package instructions.
- 2
Crisp Chickpeas
In a skillet, heat olive oil over medium heat and add chickpeas, cooking until slightly crispy.
- 3
Mix Flavors
Stir in lemon zest, juice, and parsley into the couscous, mixing well.
Tip: Fluff couscous with a fork after cooking to keep it light and airy.
How to Make Lebanese Pomegranate-Glazed Chicken with Chickpea Couscous
Total time: 2 h · Yields 4 servings
- 1
Searing Chicken
Heat a pan over medium-high heat, add chicken thighs skin-side down, searing until golden brown.
- 2
Glazing Chicken
Lower the heat and pour remaining marinade over the chicken. Simmer, occasionally basting with the glaze, until fully cooked.
- 3
Combining Flavors
Serve chicken over a bed of couscous, drizzling any extra glaze over both.
Chef's Tips
Frequently asked questions
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.
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