Jamie Oliver 5 Ingredients Juicy Charred Chicken is made with mint, wholewheat couscous, pomegranate, cucumber, and chicken breasts. This quick and tasty Juicy Charred Chicken recipe creates a flavorful dinner that takes about 20 minutes to prepare and can serve up to 4 people.
This Juicy Charred Chicken Recipe Is From 5 Ingredients Mediterranean Cookbook by Jamie Oliver.
Ingredients Needed:
- 1 bunch of mint (30g), leafy half chopped
- 300g (1 ½ cups) wholewheat couscous
- 1 large ripe pomegranate, seeds removed
- 1 cucumber, diced into ½ cm pieces
- 4 x 150g (5 oz) skinless chicken breasts
How To Make Juicy Charred Chicken:
- Prepare the couscous: Place the couscous and mint stalks in a bowl, cover with boiling water, season with sea salt, and cover. Let it hydrate while you prepare the rest.
- Make the salsa: Bash the pomegranate halves to release the seeds into a bowl with the chopped mint leaves. Add the diced cucumber, 2 tablespoons of extra virgin olive oil, and 2 tablespoons of red wine vinegar. Toss well and season to taste.
- Cook the chicken: Score the chicken breasts lengthways at 1 cm intervals, rub with 1 tablespoon of olive oil, salt, and pepper. Squeeze over some pomegranate juice from the salsa. Cook in a large non-stick pan over medium-high heat for 8 minutes, turning regularly until golden and cooked through.
- Assemble the dish: Remove the mint stalks from the couscous, fluff with a fork, and mix in half the salsa. Divide the couscous between plates, slice the chicken, and place it on top. Add the remaining salsa and drizzle with extra virgin olive oil if desired.
Recipe Tips
- Score the chicken evenly: Scoring the chicken helps it cook faster and absorb the flavors from the seasoning and pomegranate juice.
- Use fresh pomegranate: Fresh pomegranate seeds add a burst of flavor to the salsa, so avoid using store-bought seeds for the best taste.
- Don’t overcook the chicken: Cook the chicken just until it’s charred and juicy. Overcooking can make the chicken dry.
- Fluff couscous with a fork: After hydrating the couscous, use a fork to fluff it for a light and airy texture.
How To Store & Reheat Leftovers
Storing in the Fridge: Place the leftover chicken, couscous, and salsa in separate airtight containers. Store them in the fridge for up to 2 days to maintain freshness.
Reheating: Reheat the chicken and couscous in the microwave for 2-3 minutes until heated through.
Nutrition Facts
- Calories: 528 kcal
- Fat: 14.6 g
- Saturated Fat: 2.5 g
- Protein: 45.7 g
- Carbohydrates: 55.1 g
- Sugars: 3 g
- Salt: 0.8 g
- Fibre: 6.1 g
Try More Jamie Oliver 5 Ingredients Recipes:
- 5 Ingredients Sumac Chicken
- 5 Ingredients Chickpea Chicken
- 5 Ingredients Couscous & Chicken Bake
- 5 Ingredients Za’atar Chicken
Jamie Oliver 5 Ingredients Juicy Charred Chicken
Description
Jamie Oliver 5 Ingredients Juicy Charred Chicken is made with mint, wholewheat couscous, pomegranate, cucumber, and chicken breasts. This quick and tasty Juicy Charred Chicken recipe creates a flavorful dinner that takes about 20 minutes to prepare and can serve up to 4 people.
Ingredients
Instructions
- Prepare the couscous: Place the couscous and mint stalks in a bowl, cover with boiling water, season with sea salt, and cover. Let it hydrate while you prepare the rest.
- Make the salsa: Bash the pomegranate halves to release the seeds into a bowl with the chopped mint leaves. Add the diced cucumber, 2 tablespoons of extra virgin olive oil, and 2 tablespoons of red wine vinegar. Toss well and season to taste.
- Cook the chicken: Score the chicken breasts lengthways at 1 cm intervals, rub with 1 tablespoon of olive oil, salt, and pepper. Squeeze over some pomegranate juice from the salsa. Cook in a large non-stick pan over medium-high heat for 8 minutes, turning regularly until golden and cooked through.
- Assemble the dish: Remove the mint stalks from the couscous, fluff with a fork, and mix in half the salsa. Divide the couscous between plates, slice the chicken, and place it on top. Add the remaining salsa and drizzle with extra virgin olive oil if desired.
Notes
- Score the chicken evenly: Scoring the chicken helps it cook faster and absorb the flavors from the seasoning and pomegranate juice.
- Use fresh pomegranate: Fresh pomegranate seeds add a burst of flavor to the salsa, so avoid using store-bought seeds for the best taste.
- Don’t overcook the chicken: Cook the chicken just until it’s charred and juicy. Overcooking can make the chicken dry.
- Fluff couscous with a fork: After hydrating the couscous, use a fork to fluff it for a light and airy texture.