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. Ingredients: Chicken thighs • Baby tomatoes • Moroccan couscous (durum wheat semolina) (wheat) • Lemon • Spinach • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Almonds • Honey • Chicken broth concentrate (sugars (maltodextrin, sugar), chicken stock, chicken fat, chicken flavor (chicken broth, salt, flavoring, water, glutamic acid, chicken fat, chicken powder, xanthan gum, organic sunflower oil), salt, yeast extract, xanthan gum, natural flavor) • Harissa spice blend (spices, salt, dehydrated garlic, canola oil, silicon dioxide, spice extract) • Garlic.
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.
720
kcal
Calories
40
g
Fat
9
g
Saturated Fat
46
g
Carbohydrate
11
g
Sugar
7
g
Dietary Fiber
39
g
Protein
160
mg
Cholesterol
980
mg
Sodium
0.4
g
Trans Fat
900
mg
Potassium
125
mg
Calcium
4
mg
Iron
with Almond Couscous and Garlic Sauce
with Almond Couscous and Garlic Sauce
