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Pomegranate Chicken over Almond Couscous
Pomegranate seeds are the star of this dish, bringing bright pops of floral acidity and sweetness to this Middle Eastern-inspired stewed chicken thighs. The chicken is paired with an almond-studded couscous, sautéed green beans with blanched almonds, a sweet and savory date and herb salsa, and pickled red onions. Perfectly balanced and bright, this dish will brighten up any weekday!
Nutritional facts
Protein
42g
Carbs
67g
Calories
930
Fat
57g
Ingredients
NutmegChicken ThighButterExtra Virgin Olive OilRed OnionAlmondsRed Wine VinegarPomegranate JuiceBlack PepperGarlicDijon MustardPomegranate MolassesDried Medjool DatesSugarKosher SaltGreen BeansWhite VinegarCouscousItalian ParsleyPomegranate SeedsPaprika
Reviews
3.9
Based on 239 reviews
Loved it all
Amanda Brown · 09/23/24
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About Anthony Nichols
As a native New Yorker, Chef Anthony Nichols never dreamt of a life in the kitchen when he was playing football and stickball in the streets of Queens, NY as a kid.
But he now serves as the Culinary Director for Junzi Kitchen & Eat Nice Day Chinese, in addition to his private chef business, consultingprojects and teaching.
He studied at the French Culinary Institute before working under Mauro Buffo at Falai and most notablyChefs Ben Polinger at Oceana.
His Michelin star experience led him to be recruited as a corporate executive chef for the CEO's of some of the largest companies in the world, including Sony, RBS & The NewYork Times.
After years ofrestaurantexperience, heshifted to research and development for quick service restaurants like Dig, Pret A Manger, Mulberry & Vine, Just Salad to name a few.
Chef Anthony is influenced by his Puerto Rican heritageandFrenchtraining, as well as his varied interests including American history, art, design, film and music.
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