with Almond Couscous and 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
Tags
Carrots
9 unit
Scallions
2 unit
Garlic
2 clove
Almonds
1 ounce
Israeli Couscous
0.5 cup
Chicken Breasts
12 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. Trim, peel, and cut carrots into ½-inch-thick pieces on a diagonal. Trim and thinly slice scallions, separating whites from greens. Mince garlic.
In a small, lidded pot, melt 1 TBSP butter over medium-high heat. Add almonds and 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), cover, and bring to a boil. Once boiling, reduce heat to low. Simmer, covered, until couscous is tender, 6-8 minutes. 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, 5-7 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 30 seconds to 1 minute. Pour in vinegar, stock concentrate, jam, and ¼ cup water (⅓ 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.
3347
kJ
Energy (kJ)
800
kcal
Calories
42
g
Fat
15
g
Saturated Fat
62
g
Carbohydrate
24
g
Sugar
7
g
Dietary Fiber
43
g
Protein
165
mg
Cholesterol
360
mg
Sodium
with Colavita Aged Balsamic Vinegar of Modena, Almond Couscous & Roasted Carrots
