How to make sticky pomegranate chicken with giant couscous and tenderstem broccoli

Pomegranates are like little winter jewels that can brighten any dish, adding both flavour and colour – our kitchen garden cook Melanie Johnson provides a delicious recipe to demonstrate.

Ingredients (serves 4)

4 red onions
60ml pomegranate molasses
2tbspn tomato ketchup
60ml balsamic vinegar
25ml olive oil
4 chicken supremes (bone-in, skin-on breasts)
200g tenderstem broccoli
30g harissa
15ml olive oil
125g giant couscous
600ml vegetable stock
15ml olive oil
50g walnuts, chopped
125g pomegranate seeds
A handful of fresh parsley

Method

Preheat your oven to 180°C/350°F/gas mark 4. Peel and cut the red onions into thin wedges. Combine the pomegranate molasses, ketchup, vinegar and olive oil in a large bowl.

Add the chicken breasts and red onion and toss well, so that everything is lightly coated. Place in a foil-lined roasting dish and roast for 30 minutes or until the chicken juices run clear. Set aside.

Steam the broccoli for about six minutes and then toss with the harissa and olive oil.

Prepare the giant couscous by pouring it into a pan of boiling stock and simmer for about six minutes. Drain well and season, adding a splash of olive oil. Toss well.

To serve, spoon the couscous onto plates followed by the harissa broccoli and then top with the chicken breasts and pan juices. Scatter the chopped walnuts, pomegranate seeds and fresh parsley over it.

Serve immediately.