Cal Smart Moroccan-Inspired Chicken Breasts
with Jewelled Couscous and Fig Sauce- Wheat
- Almonds
- Sulphites
- Soy
- Sulphites
- Egg
- Gluten
- Milk
- Mustard
- Peanuts
- Sesame
- May contain traces of allergens
- Wheat
- Tree nuts
- Fish
- Crustaceans
- Triticale
Sweet and savoury is the name of the game with these succulent Moroccan-spiced chicken breasts. They're topped with a delectable fig sauce and served alongside a bed of fluffy jewelled couscous. Calorie Smart (650kcal or less) is based on a per-serving calculation of the recipe's kilocalorie amount. Ingredients: Chicken breast • Sweet bell pepper • Red onion • Moroccan couscous (durum wheat semolina) (wheat) • White cooking wine (cooking wine (wine, salt, potassium sorbate, malic acid, sulphites)) (sulphites) • Spinach • Fig spread (sugars (sugar, glucose, dried figs), water, modified corn starch, salt, pectin, citric acid, ascorbic acid, potassium sorbate, sodium benzoate) • Almonds • Moroccan spice blend (spices, salt, sugar, paprika powder, garlic powder, onion powder, canola oil, oleoresin paprika, silicon dioxide) • Garlic salt (salt, garlic powder, silicon dioxide).
Ingredients
2 unit(s)
Chicken Breasts
½ cup
Couscous
(Contains: Wheat)
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Red Onion
56 g
Baby Spinach
28 g
Almonds, sliced
(Contains: Almonds May contain traces of: Soy, Sulphites, Egg, Gluten, Milk, Mustard, Peanuts, Sesame)
4 tbsp
White Cooking Wine
(Contains: Sulphites May contain traces of: Soy, Sulphites, Egg, Gluten, Milk, Mustard, Sesame, Wheat, Tree nuts, Fish, Crustaceans)
2 tbsp
Fig Spread
(May contain traces of: Soy, Sulphites, Egg, Gluten, Milk, Mustard, Sesame, Wheat, Tree nuts, Fish, Crustaceans)
4 g
Moroccan Spice Blend
(May contain traces of: Soy, Sulphites, Milk, Mustard, Peanuts, Sesame, Wheat, Tree nuts, Triticale)
2 g
Garlic Salt
(May contain traces of: Soy, Sulphites, Milk, Mustard, Peanuts, Sesame, Wheat, Tree nuts, Triticale)
Not included in your delivery
1 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat oven to 425˚F.
- Wash and dry all produce.
- Roughly chop spinach.
- Peel, then cut onion into 1/4-inch pieces.
- Core, then cut pepper into 1/4-inch pieces.
- Pat chicken dry with paper towels. Season with half the Moroccan Spice Blend (use all for 4 servings), salt and pepper.
- Heat a large non-stick pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Pan-fry 2-3 min per side, until golden.
- Remove from heat, then transfer chicken to an unlined baking sheet.
- Roast in the middle of the oven for 10-12 min, until cooked through.**
- When done, transfer chicken to a plate to rest, 3-5 min.
- Meanwhile, to a medium pot, add 2/3 cup (1 1/3 cups) water. Season with 1/2 tsp (1 tsp) garlic salt and bring to a boil over high.
- Once boiling, stir in couscous. Remove the pot from heat.
- Add spinach to the pot, then cover and set couscous aside for 5 min to rehydrate.
- When couscous is tender, fluff with a fork.
- Meanwhile, reheat the same pan (from step 2) over medium.
- When hot, add 1/2 tbsp (1 tbsp) oil, then peppers and onions.
- Cook for 3-4 min, stirring occasionally, until tender-crisp. Season with salt and pepper.
- Transfer veggies to a plate, then cover to keep warm.
- Carefully wipe the pan clean.
- Reheat the same pan over medium.
- When hot, add cooking wine, fig spread and 2 tbsp (4 tbsp) water. Season with salt and pepper. Bring to a simmer.
- Cook for 2-3 min, until sauce reduces slightly.
- Remove from heat.
- Stir any chicken resting juices from the plate into sauce. Transfer sauce to a small bowl.
- To the pot with couscous, add almonds, peppers and onions. Season with salt and pepper, then stir to combine.
- Thinly slice chicken.
- Divide jewelled couscous between plates. Top with chicken.
- Spoon fig sauce 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 the pork chops, then increase the roast time to 10-12 min.**
