HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconMoroccan Orange & Olive Chicken
Moroccan Orange & Olive Chicken

Moroccan Orange & Olive Chicken

with Couscous Salad

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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 with 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.

Preparation Time30 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit

Chicken Breasts

1 unit

Navel Orange

30 g

Green Olives

½ cup



7 g


50 g


28 g


1 tbsp

White Wine Vinegar


1 tbsp

Moroccan Spice Blend

Not included in your delivery

3 tbsp


¼ tsp


¼ tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories740 kcal
Fat35 g
Saturated Fat6 g
Carbohydrate54 g
Sugar10 g
Dietary Fiber7 g
Protein50 g
Cholesterol125 mg
Sodium520 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.
Instructionsarrow up iconarrow up icon
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Before starting, preheat the oven to 450°F and wash and dry all produce. 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.


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.


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.


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. **


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.


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.