with Almond Couscous and Garlic Sauce
Smoky, fragrant and subtly spicy harissa meets sweet and sticky honey to create bold, caramelized flavour in this succulent chicken dish. Creamy garlic-lemon sauce brings balance and dimension to both chicken and couscous.
Allergens
Utensils
Tags
Chicken Thighs
280 g
Couscous
0.5 cup
Baby Tomatoes
113 g
Baby Spinach
56 g
Lemon
1 unit(s)
Garlic, cloves
1 unit(s)
Almonds, sliced
28 g
Mayonnaise
2 tbsp
Honey
1 unit(s)
Harissa Spice Blend
1 tbsp
Chicken Broth Concentrate
1 unit(s)
Oil
1.33 tbsp
Pepper
0.125 tsp
Sugar
0.125 tsp
Unsalted Butter
1 tbsp
Salt
0.25 tsp
- Add almonds to an unlined baking sheet.
- Toast in the middle of the oven, stirring halfway through, until golden-brown, 2-3 min. (TIP: Keep an eye on them so they don't burn!)
- Transfer toasted almonds to a plate.
- Turn oven broiler to high.
- Zest, then juice half the lemon (whole lemon for 4 ppl). Cut any remaining lemon into wedges.
- Roughly chop spinach.
- Peel, then mince or grate garlic.
- Stir together honey and Harissa Spice Blend in a small bowl.
- Add lemon zest, broth concentrate, 2/3 cup (1 1/3 cups) water, 1 tbsp (2 tbsp) butter and 1/8 tsp (1/4 tsp) salt to a medium pot.
- Cover and bring to a boil over high heat.
- Once boiling, add spinach, then stir until wilted.
- Remove from heat, then add couscous. Stir to combine.
- Cover and let stand, 5 min.
- Meanwhile, pat chicken dry with paper towels. Season with salt and pepper.
- Heat a medium oven-proof pan (large oven-proof pan for 4 ppl) over medium-high heat.
- When the pan is hot, add 1 tbsp (2 tbsp) oil, then chicken. Sear until golden-brown, 2-3 min per side.
- Remove from heat, then spoon harissa-honey mixture over chicken. (NOTE: Chicken will finish cooking in step 5.)
- Arrange tomatoes around chicken in the pan. (NOTE: If you don't have an oven-proof pan, carefully transfer chicken and tomatoes to an 8x8-inch baking dish [9x13-inch for 4 ppl].)
- Drizzle 1 tsp (2 tsp) oil over tomatoes, then season with salt and pepper.
- Broil in the middle of the oven, until tomatoes burst and chicken is cooked through, 8-9 min.**
- Meanwhile, add mayo, garlic, 2 tsp (4 tsp) lemon juice and 1/8 tsp (1/4 tsp) sugar to a medium bowl. (NOTE: Reference garlic guide.) Season with salt and pepper, then stir to combine.
- Fluff couscous with a fork, then stir in toasted almonds.
- Thinly slice chicken.
- Divide couscous between bowls. Top with chicken, tomatoes and any remaining sauce in the pan.
- Drizzle with garlic sauce.
- Squeeze a lemon wedge over top, if desired.
710
kcal
Calories
40
g
Fat
9
g
Saturated Fat
52
g
Carbohydrate
10
g
Sugar
6
g
Dietary Fiber
39
g
Protein
160
mg
Cholesterol
1020
mg
Sodium
0.4
g
Trans Fat
850
mg
Potassium
125
mg
Calcium
4
mg
Iron
with Almond Couscous and Garlic Sauce
