Mediterranean-Inspired Chicken and Olives
with Couscous and Raisins
Sweet and chewy sultanas plump up in broth with fluffy Moroccan couscous! Sweet and salty flavours balance one another in this Medi-style chicken bowl!
Tags:
Chef's Choice
Allergens:
Wheat
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Preparation Time30 minutes
Cooking Time6 minutes
DifficultyMedium
Ingredients
serving amount
280 g
Chicken Thighs
½ cup
Couscous
(Contains Wheat)
1 unit(s)
Chicken Broth Concentrate
30 g
Mixed Olives
(May contain Soy, Milk, Sulphites)
1 tbsp
Mediterranean Spice Blend
(May contain Soy, Sulphites, Wheat, Egg, Fish, Milk, Mustard, Sesame)
28 g
Sultana Raisins
1 unit(s)
Yellow Onion
2 unit(s)
Tomato
Not included in your delivery
1 tbsp
Unsalted Butter*
1 tbsp
Oil*
0.06 tsp
Pepper*
0.19 tsp
Salt*
Nutrition Values
Calories570 kcal
Fat22 g
Saturated Fat7 g
Carbohydrate57 g
Sugar15 g
Dietary Fiber5 g
Protein36 g
Cholesterol145 mg
Sodium790 mg
Trans Fat0.4 g
Potassium850 mg
Calcium75 mg
Iron3 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
•Small Bowl
•Medium Non-Stick Pan
•Medium Bowl
•Measuring Spoons
•Measuring Cups
•Medium Pot
Instructions
1
- Peel, then cut half the onion into 1/4-inch pieces (whole onion for 4 ppl).
- Drain olives over a small bowl, reserving brine. (NOTE: You will use olive brine in step 4 to make sauce.) Halve olives.
- Cut tomatoes into 1/2-inch pieces.
2
- Heat a medium non-stick pan (large pan for 4 ppl) over medium-high heat.
- While the pan heats, pat chicken dry with paper towels, then cut each piece in half, crosswise.
- Add chicken, Mediterranean Spice Blend and 1/2 tbsp oil (dbl for 4 ppl) to a medium bowl. (TIP: We love to use olive oil in this recipe!) Season with salt and pepper, then toss to coat.
3
- When the pan is hot, add chicken. Sear until golden-brown, 1-2 min per side. (NOTE: Chicken will finish cooking in step 4.)
- Transfer chicken to a plate. Set aside.
4
- Reheat the same pan over medium. Add 1/2 tbsp oil (dbl for 4 ppl), then onions. Cook, stirring often, until tender, 2-3 min.
- Add tomatoes, olives, olive brine and 1/4 cup water (dbl for 4 ppl). Bring to a simmer.
- Once simmering, add chicken back to the pan. Cover and simmer until veggies soften and chicken is cooked through, 6-8 min.**
5
- Meanwhile, add raisins, 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, remove the pot from heat, then add couscous. Stir to combine.
- Cover and let stand for 5 min.
- When couscous is tender, fluff with a fork.
6
- Divide couscous between bowls.
- Top with chicken and veggies and any remaining braising liquid in the pan.