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Harissa and Honey-Glazed Chicken Thighs
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Harissa and Honey-Glazed Chicken Thighs

with Almond Couscous and Garlic Sauce

Difficulty: 2/3
Moroccan

Smoky, fragrant and gently spicy harissa meets sweet and sticky honey to create bold, caramelized flavour in this succulent chicken dish. A creamy garlic-lemon sauce brings balance and dimension to both the chicken and couscous.

Allergens

Almonds
Mustard
Wheat
Milk
Egg

Utensils

Baking Sheet
Measuring Spoons
Zester
Small Bowl
Medium Pot
Measuring Cups
Medium Bowl
Paper Towel
Medium Oven-Proof Pan

Tags

Discovery
Climate-conscious
Ingredients
Chicken Thighs

Chicken Thighs

280 g

Couscous

Couscous

0.5 cup

Baby Tomatoes

Baby Tomatoes

113 g

Baby Spinach

Baby Spinach

56 g

Lemon

Lemon

1 unit

Garlic, cloves

Garlic, cloves

1 unit

Almonds, sliced

Almonds, sliced

28 g

Mayonnaise

Mayonnaise

2 tbsp

Honey

Honey

1 unit

Harissa Spice Blend

Harissa Spice Blend

1 tbsp

Unsalted Butter

Unsalted Butter

1 tbsp

Sugar

Sugar

0.125 tsp

Oil

Oil

1.33 tbsp

Salt

Salt

0.25 tsp

Pepper

Pepper

0.125 tsp

Chicken Broth Concentrate

Chicken Broth Concentrate

1 unit

Preparation
1
Toast almonds

Before starting, preheat the oven to 425˚F.Wash and dry all produce.Garlic Guide for Step 5: 1/4 tsp (1/2 tsp) mild, 1/2 tsp (1 tsp) medium and 1 tsp (2 tsp) extra! 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.

2
Prep

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.

3
Cook couscous

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.

4
Sear chicken

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.)

5
Broil chicken and make garlic sauce

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, to taste, then stir to combine.

6
Finish and serve

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.

Nutrition per serving

720

kcal

Calories

39

g

Fat

8

g

Saturated Fat

55

g

Carbohydrate

10

g

Sugar

7

g

Dietary Fiber

39

g

Protein

155

mg

Cholesterol

1010

mg

Sodium

0.4

g

Trans Fat

900

mg

Potassium

125

mg

Calcium

3.75

mg

Iron

with Almond Couscous and Garlic Sauce

2/3
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