Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large pot, combine 480 ml of low sodium chicken broth, 4 rooibos tea bags, 1 roughly chopped medium red onion, 3 smashed garlic cloves, 20 grams of sliced fresh ginger, and 1 tablespoon of Cape Malay curry powder.

2. 2

   Bring the liquid to a gentle simmer over medium heat and season with a pinch of salt and a pinch of freshly ground black pepper.

3. 3

   Carefully add 600 grams of boneless, skinless chicken breasts to the simmering liquid, ensuring they are fully submerged, then poach for 12-15 minutes or until cooked through.

4. 4

   Remove the poached chicken breasts from the pot and set them aside, keeping them warm, then increase the heat to reduce the poaching liquid by about half, simmering vigorously for 10-15 minutes.

5. 5

   Stir 240 ml of pomegranate juice into the reduced poaching liquid and continue to simmer until it thickens slightly into a light glaze, which should take approximately 5-7 minutes.

6. 6

   While the sauce reduces, in a separate pot, cook 200 grams of samp according to package instructions, adding 75 grams of chopped dried apricots and 25 grams of flaked almonds during the last 5 minutes of cooking.

7. 7

   Slice the warm poached chicken breasts, arrange them on plates, and drizzle generously with the pomegranate-rooibos glaze, serving alongside the apricot and almond samp.

8. 8

   Garnish each serving with fresh pomegranate seeds from 1/2 of a whole fresh pomegranate and 1/4 cup of chopped fresh coriander leaves before serving.