with Almond Couscous and Garlic Sauce
Ingredients: Chicken thighs • Baby tomatoes • Moroccan couscous (durum wheat semolina) (wheat) • Lemon • Spinach • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Almonds • Honey • Chicken broth concentrate (sugars (maltodextrin, sugar), chicken stock, chicken fat, chicken flavor (chicken broth, salt, flavoring, water, glutamic acid, chicken fat, chicken powder, xanthan gum, organic sunflower oil), salt, yeast extract, xanthan gum, natural flavor) • Harissa spice blend (spices, salt, garlic powder, canola oil, silicon dioxide, spice extract) • Garlic.
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Utensils
Tags
Chicken Thighs
270 g
Couscous
0.5 cup
Baby Tomatoes
113 g
Baby Spinach
56 g
Lemon
1 unit(s)
Garlic, cloves
1 unit(s)
Almonds, sliced
28 g
Mayonnaise
2 tbsp
Honey
1 unit(s)
Harissa Spice Blend
7 g
Chicken Broth Concentrate
1 unit(s)
Oil*
1.33 tbsp
Sugar*
0.125 tsp
Salt*
0.25 tsp
Pepper*
0.125 tsp
Butter*
1 tbsp
- Before starting, preheat the oven to 425˚F. Wash and dry all produce.
- To an unlined baking sheet, add almonds.
- Toast in the middle of the oven for 2-3 min, stirring halfway through, until golden. (TIP: Keep an eye on them so they don't burn!)
- Transfer toasted almonds to a plate.
- Turn oven broiler to high.
- Zest, then juice half the lemon (whole lemon for 4 servings). Cut any remaining lemon into wedges.
- Roughly chop spinach.
- Peel, then mince or grate garlic.
- In a small bowl, stir together honey and Harissa Spice Blend.
- To a medium pot, add lemon zest, broth concentrate, 2/3 cup (1 1/3 cups) water, 1 tbsp (2 tbsp) butter and 1/8 tsp (1/4 tsp) salt.
- Cover and bring to a boil over high.
- Once boiling, add spinach, then stir until wilted.
- Remove from heat, then add couscous. Stir to combine.
- Cover and let stand, 5 min.
- Meanwhile, pat chicken dry with paper towels. Season with salt and pepper.
- Heat a medium oven-proof pan (large oven-proof pan for 4 servings) over medium-high.
- When the pan is hot, add 1 tbsp (2 tbsp) oil, then chicken. Sear for 2-3 min per side until golden.
- Remove from heat, then spoon harissa-honey mixture over chicken. (NOTE: Chicken will finish cooking in step 5.)
- Arrange tomatoes around chicken in the pan. (NOTE: If you don't have an oven-proof pan, carefully transfer chicken and tomatoes to an 8x8-inch baking dish [9x13-inch for 4 servings].)
- Drizzle 1 tsp (2 tsp) oil over tomatoes, then season with salt and pepper.
- Broil in the middle of the oven for 8-10 min until tomatoes burst and chicken is cooked through.**
- Meanwhile, to a medium bowl, add mayo, garlic, 2 tsp (4 tsp) lemon juice and 1/8 tsp (1/4 tsp) sugar. Season with salt and pepper, then stir to combine.
- Fluff couscous with a fork, then stir in toasted almonds.
- Thinly slice chicken.
- Divide couscous between bowls. Top with chicken, tomatoes and any remaining sauce in the pan.
- Drizzle with garlic sauce.
- Squeeze a lemon wedge over top.
720
kcal
Calories
40
g
Fat
9
g
Saturated Fat
52
g
Carbohydrate
10
g
Sugar
7
g
Dietary Fiber
39
g
Protein
160
mg
Cholesterol
880
mg
Sodium
0.4
g
Trans Fat
900
mg
Potassium
125
mg
Calcium
4
mg
Iron
