avec couscous assaisonné, courgettes et poivrons
Ingrédients : Haut de cuisse de poulet • Courgette • Poivron • Couscous marocain (semoule de blé dur) (blé) • Sauce au yogourt (crème, lait pasteurisé, concentré de protéines de lait, yogourt (lait partiellement écrémé, lait écrémé en poudre, culture bactérienne), crème acidulée (substances laitières, fécule de maïs modifiée, gomme de guar, carraghénane, gomme de caroube, citrate de sodium, culture bactérienne), concombre, ail, citron, vinaigre, fécule de maïs modifiée, eau, huile de canola, sel, poivre blanc, herbes aromatiques, sorbate de potassium) (lait) • Tartinade d’abricots (sucres (sucre, purée d'abricot), eau, acide citrique, acide ascorbique) • Amandes • Vinaigre balsamique (vinaigre de vin, jus de raisin concentré, caramel, arôme naturel) (sulfites) • Mélange d’épices marocain (épices, sel, sucre, poudre de paprika, poudre d'ail, poudre d'oignon, huile de canola, oléorésine de paprika, dioxyde de silicium) • Moutarde de Dijon (eau, farine de moutarde, vinaigre blanc, sel, gomme xanthane) (moutarde) • Menthe.
Allergens
Utensils
Tags
Haut de cuisse de poulet
270 g
Confiture d'abricots
2 tbsp
Vinaigre balsamique
1 tbsp
Moutarde de Dijon
0.5 tbsp
Couscous
0.5 cup
Courgette
1 unit(s)
Poivron
1 unit(s)
Mélange d’épices marocain
8 g
Amandes, tranchées
28 g
Menthe
7 g
Sauce au yogourt
3 tbsp
Beurre
2 tbsp
Sel
0.33 tsp
Poivre
0.15 tsp
Huile
2 tbsp
- Before starting, lightly oil the grill. While you prep, preheat the grill to medium-high (approx. 500°F). Wash and dry all produce.
- To a medium pot, add 2/3 cup (1 1/3 cups) water. Season with salt and half the Moroccan Spice Blend and bring to a boil over high.
- Once boiling, stir in couscous. Remove the pot from heat, then cover and set aside for 5 min to rehydrate.
- Quarter zucchini lengthwise.
- Quarter pepper, then core.
- Pick mint leaves from stems, then finely chop.
- To a small bowl, add yogurt sauce and half the mint. Season with salt and pepper, then stir to combine.
- Heat a large non-stick pan over medium. When hot, add almonds to the dry pan. Toast for 2-3 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!)
- Transfer to a plate.
- To another small bowl, add apricot spread, Dijon and balsamic vinegar. Season with salt and pepper, then stir to combine.
- Pat chicken dry with paper towels. Season with salt and pepper.
- To a large bowl, add zucchini, peppers and 1 tbsp (2 tbsp) oil. Season with remaining Moroccan Spice Blend, salt and pepper, then toss to coat.
- Add chicken to the grill. Reduce heat to medium, close lid and grill for 6-8 min per side until chicken is cooked through.**
- Using a silicone brush, brush half the apricot glaze over chicken. Continue cooking for 2 min, flipping once.
- Meanwhile, to the other side of the grill, add veggies. Close lid and grill for 3-5 min, flipping once, until tender.
- Transfer chicken and veggies to a plate.
- To the couscous, add 2 tbsp (4 tbsp) butter, remaining mint and half the almonds. Fluff couscous with a fork. Season with salt and pepper.
- Slice chicken and spoon remaining apricot glaze over top.
- Cut veggies into 1-inch pieces.
- Divide couscous, veggies and chicken between plates.
- Drizzle yogurt-mint sauce over chicken and sprinkle with remaining almonds.
If you've opted to get chicken thighs, cook in the same way the recipe instructs you to cook chicken breasts.
780
kcal
Calories
43
g
Fat
13
g
Saturated Fat
59
g
Carbohydrate
18
g
Sugar
7
g
Dietary Fiber
41
g
Protein
170
mg
Cholesterol
930
mg
Sodium
0.5
g
Trans Fat
1050
mg
Potassium
150
mg
Calcium
4
mg
Iron
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