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Moroccan-Style Orange and Olive Chicken Thighs

Moroccan-Style Orange and Olive Chicken Thighs

with Couscous Salad

Custom recipe
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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!

Tags:Quick Prep
Allergens:Sulphites/SulfiteWheat/Blé

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

Preparation Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

4 unit

Chicken Thighs

2 unit

Navel Orange

30 g

Mixed Olives

(ContainsSulphites/Sulfite)

½ cup

Couscous

(ContainsWheat/Blé)

1 tbsp

Moroccan Spice Blend

7 g

Parsley

56 g

Red Onion, chopped

28 g

Pepitas

1 tbsp

White Wine Vinegar

(ContainsSulphites/Sulfite)

56 g

Carrot, julienned

Not included in your delivery

4 tbsp

Oil*

¼ tsp

Salt*

¼ tsp

Pepper*

½ tsp

Sugar*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories800 kcal
Fat43 g
Saturated Fat7 g
Carbohydrate64 g
Sugar17 g
Dietary Fiber8 g
Protein40 g
Cholesterol130 mg
Sodium810 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
Utensilsarrow down iconarrow down icon
Paper Towel
Medium Bowl
Measuring Spoons
Medium Pot
Measuring Cups
Large Non-Stick Pan
Baking Sheet
Large Bowl
Whisk
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat the oven to 450°F. Wash and dry all produce. Roughly chop parsley. Drain, then roughly chop olives. Pat chicken dry with paper towels. Add chicken, Moroccan Spice Blend and 1/2 tbsp oil (dbl for 4 ppl) to a medium bowl. Season with salt and pepper, then toss to coat. Set aside.

2

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), then stir to combine. Remove pot from heat, then cover and let stand until couscous is tender and liquid is absorbed, 5-6 min.

3

While couscous re-hydrates, 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.

4

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. **

5

While chicken roasts, peel oranges, 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.

6

Slice chicken. Fluff couscous with a fork, then 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.