Harissa and Honey-Glazed Chicken Breasts
with Almond Couscous and Garlic Sauce
Smoky, fragrant and gently spicy harissa meet sweet and sticky honey to create bold, caramelized flavor in this succulent chicken dish. A creamy garlic-lemon sauce brings balance and dimension to both the chicken and couscous.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit
Chicken Breasts
½ cup
Couscous
(Contains Wheat)
113 g
Baby Heirloom Tomatoes
56 g
Baby Spinach
1 unit
Lemon
2 unit
Garlic, cloves
28 g
Almonds, sliced
(Contains Almonds)
2 tbsp
Mayonnaise
(Contains Egg, Mustard)
1 tbsp
Honey
1 tbsp
Harissa Spice Blend
1 unit
Chicken Broth Concentrate
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains Milk)
0.13 tsp
Sugar*
1.5 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the broiler to high. Wash and dry all produce. Garlic Guide for Step 5 (dbl for 4 ppl): 1/4 tsp mild, 1/2 tsp medium and 1 tsp extra! Zest, then juice half the lemon (whole lemon for 4 ppl). Cut any remaining lemon into wedges. Roughly chop spinach. Peel, then mince or grate garlic. Stir together honey and Harissa Spice Blend in a small bowl. Add tomatoes and 1/2 tbsp oil (dbl for 4 ppl) to another small bowl. Season with salt and pepper, then toss to coat.
Add lemon zest, broth concentrate, 2/3 cup water, 1 tbsp butter and 1/8 tsp salt (dbl all for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. Once boiling, add spinach, then stir until wilted. Remove the pot from heat, then add couscous. Stir to combine. Cover and let stand for 5 min.
Meanwhile, pat chicken dry with paper towels. Season with salt and pepper. Heat a medium oven-proof pan (large pan for 4 ppl) over medium-high heat. When the pan is hot, add 1 tbsp oil (dbl for 4 ppl), then chicken. Sear until golden-brown, 2-3 min per side. Remove pan from heat, then spoon harissa-honey mixture over chicken.
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 ppl].)Broil in the middle of the oven until tomatoes burst and chicken is cooked through , 7-8 min.**
Meanwhile, heat a medium non-stick pan over medium heat. When hot, add almonds to the dry pan. Toast, stirring often, until golden-brown, 2-3 min. (TIP: Keep your eye on them so they don't burn!)Transfer to a plate. Add mayo, 2 tsp lemon juice, 1/8 tsp sugar (dbl both for 4 ppl) and garlic to a medium bowl (NOTE: Reference garlic guide.). Season with salt and pepper, to taste then stir to combine.
Fluff couscous with a fork then stir in almonds. Thinly slice chicken. Divide couscous between bowls. Top with chicken, tomatoes and any remaining sauce in the pan. Drizzle garlic sauce over top.
