Moroccan Orange & Olive Chicken
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Moroccan Orange & Olive Chicken

Moroccan Orange & 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 with fluffy tender couscous. Grab your ticket to flavourtown!

Allergens:
Sulphites

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

Preparation Time30 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

2 unit(s)

Chicken Breasts

1 unit(s)

Orange

30 g

Green Olives

½ cup

Couscous

1 tbsp

Moroccan Spice Blend

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

7 g

Parsley

1 unit(s)

Shallot

28 g

Pepitas

(May contain Tree nuts)

1 tbsp

White Wine Vinegar

(Contains Sulphites)

Not included in your delivery

¼ tsp

Salt*

¼ tsp

Pepper*

3 tbsp

Oil*

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Nutrition Values

Calories490 kcal
Fat33 g
Saturated Fat4 g
Carbohydrate4 g
Sugar1 g
Dietary Fiber1 g
Protein42 g
Cholesterol125 mg
Sodium610 mg
Trans Fat0 g
Potassium700 mg
Calcium30 mg
Iron2.5 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

Medium Bowl
Measuring Spoons
Medium Pot
Large Non-Stick Pan
Baking Sheet
Large Bowl
Whisk

Instructions

PREP
1

Peel, then mince shallot. Roughly chop parsley. Roughly chop olives. Pat chicken dry with paper towels. Combine chicken, Middle Eastern spice and 1/2 tbsp oil (dbl for 4ppl) in a medium bowl. Season with salt and pepper. Toss to coat. Set aside.

COOK COUSCOUS
2

Heat a medium pot over medium-high heat. When hot, add 1 tbsp oil (dbl for 4ppl), then couscous, and half the shallot. Toast, stirring occasionally, until the couscous is lightly golden, 2-3 min. Add 2/3 cup water (dbl for 4 ppl). Cover and remove from heat. Let stand until the couscous is tender and liquid is absorbed, 5-6 min.

TOAST SEEDS
3

Heat a large non-stick pan over medium heat. When hot, add pepitas to the dry pan. Toast, stirring occasionally, until golden, 2-3 min. (TIP: Keep your eye on them so they don't burn!) When the pepitas are done, transfer to a plate and set aside.

COOK CHICKEN
4

Using the same pan, increase heat to medium-high. When hot, add 1/2 tbsp oil (dbl for 4 ppl) then chicken. Sear, until golden, 1-2 min per side. Transfer chicken to a baking sheet. Roast in the middle of oven, until chicken is cooked through, 10-12 min. **

FINISH THE PREP
5

Meanwhile, place orange, flat-end down, on a cutting board. Cut peel away from flesh from top to bottom, turning orange as you go. Once peel is removed, slip a paring knife along each side of the white lines (membranes) of orange to release segments. Squeeze juice from remaining orange into a large bowl. Add remaining shallots, vinegar, 1/2 tsp sugar (dbl for 4ppl) and 2 tbsp oil (dbl for 4ppl). Whisk to combine. Season with salt and pepper. Add orange segments to the bowl. Toss to coat.

FINISH AND SERVE
6

Slice the chicken. Fluff couscous with a fork. Season with salt and pepper. Stir in pepitas, olives and half the parsley. Divide the couscous between plates. Top with chicken. Spoon over the oranges and dressing. Sprinkle over the remaining parsley.