Harissa and Honey-Glazed Chicken Breasts
with Almond Couscous and Garlic Sauce
Smoky, fragrant and subtly spicy harissa meets sweet and sticky honey to create bold, caramelized flavour 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 piece
Chicken Breasts
½ cup
Couscous
(Contains Wheat)
113 g
Baby Tomatoes
56 g
Baby Spinach
1 piece
Lemon
1 piece
Garlic, cloves
28 g
Almonds, sliced
(Contains Almonds)
2 tbsp
Mayonnaise
(Contains Egg, Mustard May contain Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Soy)
1 piece
Honey
1 tbsp
Harissa Spice Blend
(May contain Fish, Milk, Mustard, Sesame, Soy, Sulphites, Wheat, Egg)
1 piece
Chicken Broth Concentrate
Not included in your delivery
0.13 tsp
Sugar*
0.13 tsp
Pepper*
1.33 tbsp
Oil*
1 tbsp
Unsalted Butter*
(Contains Milk)
¼ tsp
Salt*
Nutrition Values
Utensils
Instructions
- 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 toasted 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 (1 1/3 cups) water, 1 tbsp (2 tbsp) butter and 1/8 tsp (1/4 tsp) salt to a medium pot.
- Cover and bring to a boil over high heat.
- 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 breasts dry with paper towels. Season with salt and pepper.
- Heat a medium oven-proof pan (large oven-proof pan for 4 ppl) over medium-high heat.
- When the pan is hot, add 1 tbsp (2 tbsp) oil, then chicken. Sear until golden-brown, 2-3 min per side.
- 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 ppl].)
- Drizzle 1 tsp (2 tsp) oil 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 (4 tsp) lemon juice and 1/8 tsp (1/4 tsp) sugar to a medium bowl. (NOTE: Reference garlic guide.) 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 desired.
If you've opted to get chicken breasts, cook and plate in the same way the recipe instructs you to cook and plate the chicken thighs.
