Harissa-Fig Braised Chicken Tenders, Chickpeas and Eggplant
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Harissa-Fig Braised Chicken Tenders, Chickpeas and Eggplant

Harissa-Fig Braised Chicken Tenders, Chickpeas and Eggplant

with Almond Couscous and Yogurt Sauce

Warming and gently spiced harissa, give this dish its distinctive aroma and flavour. Tender chickpeas are braised in a sauce with eggplant and lightly sweetened with fig spread for a delightfully packed meal you won't want to miss!

Ingredients: Chicken tenders • Chickpeas (chickpeas, water, salt, disodium EDTA) • Eggplant • Yellow onion • Moroccan couscous (durum wheat semolina) (wheat) • Tomato sauce (water, tomato paste, modified corn starch, soybean oil, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Spinach • Yogurt sauce (cream, pasteurized milk, milk protein concentrate, yogurt (partly skimmed milk, skim milk powder, bacterial culture), sour cream (milk ingredients, modified corn starch, guar gum, carrageenan, locust bean gum, sodium citrate, bacterial culture), cucumber, garlic, lemon, vinegar, modified cornstarch, water, canola oil, salt, white pepper, herbs, potassium sorbate) (milk) • Fig spread (sugars (sugar, glucose, dried figs), water, modified corn starch, salt, pectin, citric acid, ascorbic acid, potassium sorbate, sodium benzoate) • Almonds • Vegetable stock powder (salt, sugars (corn syrup solids, sugar, dextrose), dehydrated vegetables (sulphites) (carrot, potato, onion, leek, red and green bell peppers, cabbage, celery, tomato, garlic), hydrolyzed vegetable proteins (corn, soy), potato starch, palm oil, corn starch, yeast extract, canola oil, spice extracts, herb, turmeric extract, natural flavour) (soy, sulphites) • Parsley • Harissa spice blend (spices, salt, dehydrated garlic, canola oil, silicon dioxide, spice extract).

Allergens:
Wheat
Milk
Tree nuts
Almonds
Soy
Sulphites

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time12 minutes
DifficultyMedium

Ingredients

serving amount

1 unit(s)

Chickpeas

½ cup

Couscous

(Contains Wheat)

56 g

Baby Spinach

1 unit(s)

Yellow Onion

7 g

Parsley

½ unit(s)

Eggplant

3 tbsp

Yogurt Sauce

(Contains Milk)

4 tbsp

Tomato Sauce Base

(May contain Mustard, Milk, Tree nuts, Fish, Egg, Sesame, Crustaceans, Gluten, Sulphites, Soy, Wheat)

28 g

Almonds, sliced

(Contains Tree nuts, Almonds May contain Tree nuts, Peanuts)

2 tbsp

Vegetable Stock Powder

(Contains Soy, Sulphites May contain Wheat, Mustard, Sesame, Sulphites, Soy, Tree nuts, Milk, Peanuts, Triticale)

1 tbsp

Fig Spread

(May contain Sesame, Soy, Fish, Egg, Mustard, Wheat, Sulphites, Gluten, Milk, Crustaceans, Tree nuts)

1 tbsp

Harissa Spice Blend

(May contain Egg, Soy, Mustard, Milk, Sulphites, Fish, Wheat, Sesame, Triticale)

310 g

Chicken Breast Tenders

Not included in your delivery

1 tbsp

Unsalted Butter*

(Contains Milk)

2 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories960 kcal
Fat39 g
Saturated Fat9 g
Carbohydrate92 g
Sugar15 g
Dietary Fiber20 g
Protein64 g
Cholesterol145 mg
Sodium2120 mg
Trans Fat0.3 g
Potassium2300 mg
Calcium250 mg
Iron6.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Parchment Paper
Baking Sheet
Measuring Spoons
Strainer
Medium Pot
Measuring Cups

Cooking Steps

Toast almonds and start prep
1
  • Add almonds to a parchment-lined baking sheet. Toast in the top of the oven, stirring halfway, until golden, 3-4 min. Transfer almonds to a plate. Reserve the baking sheet.
  • While almonds toast, peel and cut onion into 1/4-inch pieces. 
  • Cut half the eggplant into 1/2-inch pieces (use all for 4 ppl). (TIP: Peel eggplant before cutting, if desired.)
Roast eggplant
2
  • Add eggplant, half the Harissa Spice Blend and 1 tbsp (2 tbsp) oil to the same baking sheet used to toast almonds. Season with salt and pepper. Toss to coat.
  • Roast in the bottom of the oven, stirring halfway, until eggplant is golden and tender, 10-14 min. (Note: Eggplant will finish cooking in step 5!)
Finish prep and cook chicken
3
  • Meanwhile, roughly chop spinach.
  • Roughly chop parsley.
  • Drain chickpeas, reserving chickpea liquid.
  • Pat chicken dry with paper towels. Season with salt and pepper.
  • Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken breast tenders. Sear until tenders are golden-brown and cooked through, 3-4 min per side.** Transfer to a plate and cover to keep warm.
Cook couscous and start braise
4
  • Add half the stock powder, 2/3 cup (1 1/3 cups) water and 1 tbsp (2 tbsp) butter to a medium pot. Cover and bring to a boil over high heat.
  • Once boiling, remove from heat, then add couscous. Stir to combine.
  • Cover and let stand for 5 min.
  • When couscous is tender, fluff with a fork.
  • Reheat the non-stick pan (from step 4) over medium-high.
  • When hot, add 1 tbsp (2 tbsp) oil, chickpeas and onions. Season with salt and pepper. Cook, stirring often, until onions are tender, 2-3 min.
Finish braise
5
  • Add Harissa Spice Blend to the chickpeas and veggies. Stir to coat.
  • Reduce heat to medium. Add tomato sauce base, remaining stock powder, roasted eggplant, half the fig spread (use all for 4 ppl), 1/2 cup (1 cup) water and 1/4 cup (1/2 cup) chickpea liquid.
  • Cook, stirring occasionally, until veggies are soft and braise thickens slightly, 2-3 min. (TIP: For a lighter sauce consistency, add additional reserved chickpea liquid, 1-2 tbsp at a time, if desired.)
Finish and serve
6
  • Remove braise from heat. Add spinach. Season with salt and pepper. Stir until wilted, 30 sec. 
  • Stir almonds and half the parsley into couscous.
  • Thinly slice chicken.
  • Divide couscous and braise between bowls. Top with chicken.
  • Drizzle yogurt sauce and sprinkle remaining parsley over top.
Modularity Step (under step 3)
7

If you've opted to add chicken breast tenders, pat dry with paper towels. Season with salt and pepper. Heat a large
non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Sear until tenders are golden-brown and cooked through, 3-4 min per side.
** Transfer to a plate and cover to keep warm. Reuse the same pan to cook braise in step 4.

Modularity Step (under step 6)
8

Thinly slice chicken. Top bowls with chicken.