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 Tomatoes
56 g
Baby Spinach
1 unit
Lemon
1 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*
1.33 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 425˚F.Wash and dry all produce.Garlic Guide for Step 5 (dbl for 4 ppl): 1/4 tsp mild, 1/2 tsp mediumand 1 tsp extra! Add almonds to an unlined baking sheet.Toast in the middle of the oven, stirring halfway through, until golden-brown, 2-3 min. (TIP: Keep an eye on them so they don't burn!)Transfer almonds to a plate.Turn oven broiler to high.
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 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 the pan 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 ppl].) Drizzle 1 tsp oil (dbl for 4 ppl) over tomatoes, then season with salt and pepper. Broil in the middle of the oven until tomatoes burst and chicken is cooked through, 8-9 min.** Meanwhile, add mayo, garlic, 2 tsp lemon juice and 1/8 tsp sugar (dbl both for 4 ppl) 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 with garlic sauce. Squeeze lemon wedge over top, if desired.
