with Almond Couscous & Roasted Carrots
Chicken is always a weeknight winner. It’s satisfying, speedy, and so versatile, which is why our chefs are always brainstorming new ways to take it to the next level. The kicker this week: a glossy cherry jam and balsamic pan sauce. Sweet and savory is the name of the game, with the sides being no exception. Almond-studded couscous and roasted carrots pair perfectly with the tangy-sweet chicken. Prepare for a flavor explosion.
Allergens
Utensils
Carrots
9 ounce
Scallions
2 unit
Garlic
2 clove
Almonds
0.5 ounce
Israeli Couscous
2.5 cup
Chicken Cutlets
10 ounce
Balsamic Vinegar
5 teaspoon
Chicken Stock Concentrate
1 unit
Cherry Jam
2 tablespoon
Butter
3 tablespoon
Olive Oil
5 teaspoon
Salt
Pepper
• Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry all produce. • Peel and mince garlic. Trim, peel, and cut carrots on a diagonal into ½-inchthick pieces. Trim and thinly slice scallions, separating whites from greens.
• Melt 1 TBSP butter in a small pot over medium-high heat. Add almonds; cook, stirring, until lightly browned, 2-3 minutes. • Add garlic, couscous, and a pinch of salt; cook for 30 seconds. • Stir in ¾ cup water (1½ cups for 4 servings) and cover. Bring to a boil, then reduce heat to low. Simmer, covered, until couscous is tender, 6-8 minutes. Drain any excess water from pot if necessary. • Keep covered off heat until ready to serve.
• Meanwhile, toss carrots on a baking sheet with a large drizzle of olive oil, salt, and pepper. • Roast on middle rack until browned and tender, 20-25 minutes.
• While carrots roast, pat chicken* dry with paper towels; season generously all over with salt and pepper. • Heat a large drizzle of olive oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. • Turn off heat; transfer to a cutting board to rest.
• Heat a drizzle of olive oil in same pan over medium-high heat. Add scallion whites and cook for 1 minute. • Pour in vinegar, stock concentrate, jam, and ¼ cup water (1⁄3 cup for 4 servings); whisk to combine. Bring to a simmer and cook until thickened, 1-2 minutes. • Turn off heat; stir in 1 TBSP butter (2 TBSP for 4) until melted. Season with salt and pepper.
• Stir 1 TBSP butter (2 TBSP for 4 servings) into pot with couscous; season with salt and pepper. • Thinly slice chicken crosswise. • Divide couscous, chicken, and carrots between plates. Top chicken with sauce. Garnish with scallion greens and serve.
3096
kJ
Energy (kJ)
740
kcal
Calories
37
g
Fat
14
g
Saturated Fat
63
g
Carbohydrate
20
g
Sugar
6
g
Dietary Fiber
39
g
Protein
150
mg
Cholesterol
400
mg
Sodium
with Colavita Aged Balsamic Vinegar of Modena, Almond Couscous & Roasted Carrots
