avec couscous aux amandes et sauce à l’ail
Ingrédients : Hauts de cuisse de poulet • Petites tomates • Couscous marocain (blé) (semoule de blé dur) • Citron • Épinards • Amandes • Mayonnaise (moutarde, œuf) (huile de canola et/ou de soya, œuf entier liquide, jaune d'œuf surgelé, eau, sel, sucre, vinaigre, jus de citron concentré, extrait d'épices, moutarde, acide lactique, EDTA de calcium disodique) • Miel • Concentré de bouillon de poulet (sucres (maltodextrine, sucre), bouillon de poulet, graisse de poulet, arôme de poulet (bouillon de poulet, sel, arôme, eau, acide glutamique, gras de poulet, poudre de poulet, gomme xanthane, huile de tournesol biologique), sel, extrait de levure, gomme xanthane, arôme naturel) • Mélange d’épices façon harissa (épices, sel, poudre d'ail, huile de canola, dioxyde de silicium, extrait d'épices) • Ail.
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Hauts de cuisse de poulet
270 g
Couscous
0.5 cup
Petites tomates
113 g
Jeunes épinards
56 g
Citron
1 unit(s)
Gousses d'ail
1 unit(s)
Amandes, tranchées
28 g
Mayonnaise
2 tbsp
Miel
1 unit(s)
Mélange d'épices façon harissa
7 g
Concentré de bouillon de poulet
1 unit(s)
Huile*
1.33 tbsp
Sucre*
0.125 tsp
Sel*
0.25 tsp
Poivre*
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 (use 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 (use a 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.
730
kcal
Calories
40
g
Fat
9
g
Saturated Fat
55
g
Carbohydrate
10
g
Sugar
7
g
Dietary Fiber
40
g
Protein
160
mg
Cholesterol
890
mg
Sodium
0.4
g
Trans Fat
950
mg
Potassium
125
mg
Calcium
4
mg
Iron
