Sticky pomegranate and cous cous chicken tray bake

Name: Sticky pomegranate and cous cous chicken tray bake
Cook time: 1 h
Yield: 4
Cuisine: Contemporary
Ingredients: 2 tbsp extra virgin olive oil; 2 tbsp pomegranate molasses, plus extra to serve; 1 tbsp honey; 2 garlic cloves, crushed; 1 tsp smoked paprika; 2 tsp ground coriander; 1 tsp chilli flakes, plus extra to serve; 4 chicken marylands; 400g chickpeas, rinsed and drained; 1 cup Israeli (pearl) cous cous; 1 cup hot chicken stock; 1 cup pitted mixed olives; ¼ cup chopped dill

Jessica Brook

May 14, 2025

Slashing the thickest part of the chicken thigh helps it cook more quickly.James Moffatt

easyTime:30 mins - 1 hourServes:4

Pomegranate molasses adds its sweet and tangy charm to this one-tray chicken dinner. A neat trick cuts the cooking time without sacrificing juiciness.

Ingredients

2 tbsp extra virgin olive oil
2 tbsp pomegranate molasses, plus extra to serve
1 tbsp honey
2 garlic cloves, crushed
1 tsp smoked paprika
2 tsp ground coriander
1 tsp chilli flakes, plus extra to serve
4 chicken marylands
400g chickpeas, rinsed and drained
1 cup Israeli (pearl) cous cous
1 cup hot chicken stock
1 cup pitted mixed olives
¼ cup chopped dill

Method

Step 1
Preheat the oven to 200C fan-forced (220C conventional). Place a deep-sided roasting dish or skillet in the oven to preheat for 5 minutes.
Step 2
Meanwhile, combine the oil, pomegranate molasses, honey, garlic and spices in a large bowl. Using a small sharp knife, cut 3 slashes 1.5cm deep in the thickest part of the chicken. Place the chicken in the marinade and turn well to coat. Add the chicken to the preheated roasting dish, skin side up and bake for 15 minutes.
Step 3
Add the chickpeas, cous cous, stock and olives to the bottom of the roasting dish, sitting the chicken pieces on top, and return the dish to the oven. Cook for a further 15 minutes, or until the couscous and chicken are cooked through. Set aside to rest for 5 minutes, then serve, topped with dill.