Moroccan-Style Orange and Olive Chicken Thighs
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.
Ingredients
4 unit
Chicken Thighs
2 unit
Orange
30 g
Mixed Olives
(Contains Sulphites)
½ cup
Couscous
(Contains Wheat)
1 tbsp
Moroccan Spice Blend
7 g
Parsley
56 g
Red Onion, chopped
28 g
Pepitas
1 tbsp
White Wine Vinegar
(Contains Sulphites)
56 g
Carrot, julienned
Not included in your delivery
4 tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
½ tsp
Sugar*
Nutrition Values
Utensils
Instructions
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.
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.
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.
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 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.
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.
