Hauts de cuisse de poulet grillés aux abricots et au balsamique

Barbecue

Découverte

avec couscous épicé, courgettes et poivrons

15 min

Difficulté: 1/3

Marocaine

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, moût de raisin cuit, jus de raisin concentré, colorant caramel, arôme naturel, sulfites) (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, graines de moutarde, farine de moutarde, vinaigre, sel, vin blanc, épices, gomme xanthane, acide citrique, acide tartrique) (moutarde) • Menthe.

Allergens

Amandes

Soya

Moutarde

Blé

Lait

Sulfites

Crustacés

Oeuf

Peut contenir des traces d’allergènes

Arachides

Sésame

Noix

Poisson

Gluten

Utensils

Cuillères à mesurer

Grand bol

Petit bol

Grande poêle antiadhésive

Casserole moyenne

Verre doseur

Pinceau à pâtisserie en silicone

Tags

30-min-or-less

Découverte

Ingrédients

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

Preparation

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, 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 couscous 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 the 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, 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.