Harissa and Honey-Glazed Chicken Thighs
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
280 g
Chicken Thighs
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/Amandes)
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.
