Moroccan Orange and Olive Chicken
with Couscous Salad
Discover a world of flavour from the comfort of your kitchen. For this meal, we’re headed to Morocco with a sweet and savoury orange chicken and fluffy, tender couscous. Grab your ticket to flavourtown!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Moroccan Spice Blend
White Wine Vinegar
Not included in your delivery
Before starting, preheat the oven to 450°F. Wash and dry all produce.
Peel, then cut half the red onion into 1/4-inch pieces (whole onion for 4 ppl). Roughly chop parsley. Roughly chop olives. Pat chicken dry with paper towels. Combine chicken, Moroccan Spice Blend and 1/2 tbsp oil (dbl for 4 ppl) in a medium bowl. Season with salt and pepper. Toss to coat. Set aside.
Heat a medium pot over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then half the onions. Cook, stirring occasionally, until slightly softened, 2-3 min. Add couscous. Toast, stirring occasionally, until fragrant, 1-2 min. Add 2/3 cup hot water (dbl for 4 ppl) and stir to combine. Remove pot from heat, then cover and let stand until couscous is tender and liquid is absorbed, 5-6 min.
While couscous cooks, heat a large non-stick pan over medium heat. When hot, add pepitas to the dry pan. Toast, stirring occasionally, until golden-brown, 2-3 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate and set aside.
Heat the same pan over medium-high. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Sear, until golden-brown, 1-2 min per side. Transfer chicken to a baking sheet. Roast in the middle of the oven, until chicken is cooked through, 10-12 min. **
While chicken cooks, peel the orange, then separate into segments. Cut each segment in half lengthwise. Whisk together vinegar, 1/2 tsp sugar and 2 tbsp oil (dbl both for 4 ppl) in a large bowl. Add orange segments and remaining onions. Season with salt and pepper, then toss to coat.
Slice the chicken. Fluff couscous with a fork. Season with salt and pepper. Stir in pepitas, carrots, olives and half the parsley. Divide couscous between plates. Top with chicken. Spoon oranges and dressing over top. Sprinkle with remaining parsley.