avec couscous aux amandes et sauce à l’ail
Avec ses saveurs fumées et légèrement épicées, le harissa s’allie au miel sucré et collant pour donner à ce succulent plat de poulet une saveur caramélisée audacieuse. La sauce crémeuse à l’ail et au citron, quant à elle, équilibre les saveurs de cet incroyable plat de poulet et de couscous. Ingrédients : Poitrines de poulet biologique • Petites tomates • Couscous marocain (semoule de blé dur) (blé) • Citron • Épinards • Mayonnaise (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) (moutarde, œuf) • Amandes • 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.
Allergens
Utensils
Tags
Poitrines de poulet bio
2 unit(s)
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 (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 10-12 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.
If you've opted to get chicken breasts, prep and sear in the same way the recipe instructs you to prep and sear chicken thighs, then increase the roast time to 10-12 min.**
750
kcal
Calories
39
g
Fat
8
g
Saturated Fat
52
g
Carbohydrate
10
g
Sugar
7
g
Dietary Fiber
50
g
Protein
150
mg
Cholesterol
830
mg
Sodium
0.4
g
Trans Fat
1150
mg
Potassium
125
mg
Calcium
3.5
mg
Iron
