- 4 servings
These sticky and sweet chicken wings are served with couscous to soak up all the delicious Middle Eastern flavours.
699 calories per serve
Allergens: Recipe may contain gluten, wheat and sulphites.
1kg chicken wing nibbles
1/4 cup pomegranate molasses
1 tbsp fresh thyme leaves
2 tbsp extra virgin olive oil
1 red onion, cut into thin wedges
1 cup wholemeal couscous
1 cup boiling water
60g mixed salad leaves
2 tbsp lemon juice
1 pomegranate, seeds removed
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3 Method Steps
Preheat oven to 220C/200C fan-forced. Line 2 baking trays with baking paper. Place chicken (1kg chicken wing nibbles) on 1 prepared tray. Combine molasses (1/4 cup pomegranate molasses), thyme (1 tbsp fresh thyme leaves) and 1⁄2 the oil (2 tbsp extra virgin olive oil) in a small jug. Drizzle over chicken. Toss to coat. Bake, turning occasionally, for 40 minutes or until golden and cooked through.
Meanwhile, place onion (1 red onion, cut into thin wedges) and zucchini (2 small zucchini, thinly sliced) on remaining tray. Add to oven in the last 20 minutes of chicken cooking time. Season with salt and pepper.
Place couscous (1 cup wholemeal couscous) in a large heatproof bowl. Add boiling water (1 cup boiling water). Cover. Set aside for 5 minutes. Fluff couscous with a fork to separate grains. Add salad leaves (60g mixed salad leaves), zucchini mixture, lemon juice (2 tbsp lemon juice), remaining oil and 1/2 the pomegranate seeds (1 pomegranate, seeds removed). Toss to combine. Serve chicken with couscous salad, sprinkled with remaining pomegranate seeds.
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Image by Guy Bailey
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