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Moroccan-Style Chicken Bowls
Super Quick
Quick
New
Moroccan-Style Chicken Bowls

with Fig Sauce and Couscous Salad

2 min
Difficulty: 2/3
Moroccan

Don't have a lot of time to cook? No fig deal, you got this! In just 15 minutes you can have Moroccan-spiced chicken tenders with a sweet and savoury fig sauce and a delicious couscous salad on the table for everyone to enjoy.

Allergens

Soy
Mustard
Wheat
Milk
Sulphites
Crustaceans
Egg
May contain traces of allergens
Peanuts
Sesame
Tree nuts
Fish

Utensils

Measuring Spoons
Large Non-Stick Pan
Medium Pot
Measuring Cups

Tags

Quick
New
SEO
Ingredients
Chicken Breast Tenders

Chicken Breast Tenders

310 g

Couscous

Couscous

0.5 cup

Chicken Stock Powder

Chicken Stock Powder

1 tbsp

Carrot, julienned

Carrot, julienned

56 g

Baby Spinach

Baby Spinach

28 g

Dried Cranberries

Dried Cranberries

28 g

Fig Spread

Fig Spread

2 tbsp

Moroccan Spice Blend

Moroccan Spice Blend

1 tbsp

Pepper

Pepper

0.063 tsp

Unsalted Butter

Unsalted Butter

1 tbsp

Oil

Oil

1 tbsp

Salt

Salt

0.188 tsp

Preparation
1
Make couscous

  • Add half the stock powder, 1/8 tsp (1/4 tsp) salt, 2/3 cup (1 1/3 cups) water and 1 tbsp (2 tbsp) butter to a medium pot. Cover and bring to a boil over high heat.
  • Meanwhile, roughly chop spinach.
  • Once stock mixture is boiling, remove from heat, then add couscous. Stir to combine.
  • Add carrots and dried cranberries on top of couscous, then cover and let stand for 5 min.
  • When couscous is tender, fluff with a fork, then stir to combine.

2
Prep and cook chicken

  • Heat a large non-stick pan over medium-high heat.
  • While the pan heats, pat chicken dry with paper towels. Season with salt, pepper and Moroccan Spice Blend.
  • When the pan is hot, add 1 tbsp (2 tbsp) oil, then chicken tenders.
  • Sear until tenders are golden-brown and cooked through, 3-4 min per side.**

3
Glaze chicken

  • Add fig spread, 2 tbsp (4 tbsp) water and remaining stock powder to the pan with chicken.
  • Cook, stirring occasionally, until fig spread melts and sauce thickens slightly, 1 min.


4
Finish and serve

  • Stir spinach into couscous.
  • Divide couscous and chicken between plates.
  • Spoon any remaining sauce in the pan over chicken.

Nutrition per serving

590

kcal

Calories

19

g

Fat

6

g

Saturated Fat

63

g

Carbohydrate

17

g

Sugar

4

g

Dietary Fiber

46

g

Protein

140

mg

Cholesterol

1100

mg

Sodium

0.3

g

Trans Fat

900

mg

Potassium

50

mg

Calcium

2.3

mg

Iron

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