Harissa Chicken with Feta
with Apricot Couscous
Spicy harissa chicken pairs deliciously with sweet apricot studded couscous and creamy cucumber raita in this hearty dinner. This is one dish you won't soon forget!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2
Chicken Breasts
2 tbsp
Harissa Paste
½ cup
Couscous
(Contains Wheat)
56 g
Dried Apricots
(Contains Sulphites)
28 g
Feta Cheese
(Contains Milk)
7 g
Cilantro
50 g
Shallot
100 g
Greek Yogurt
(Contains Milk)
1 unit
Lime
1 unit
Cucumber
1 tbsp
Turkish Spice Blend
Not included in your delivery
2 tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Salt and Pepper*
1 tsp
Sugar*
Nutrition Values
Utensils
Instructions
Preheat the oven to 425°F (to finish chicken). Start prepping when the oven comes up to temperature!
Wash and dry all produce.* Peel, then finely chop shallot. Roughly chop cilantro. Cut apricots into 1/4-inch pieces. Directly into a small bowl, grate cucumber(s). Sprinkle over 1/4 tsp salt (dbl for 4 ppl). Set aside.
Pat chicken dry with paper towel. In a medium bowl, combine chicken, harissa paste, half the Turkish Spice Blend and 1 tbsp oil (dbl for 4 ppl). Season with salt and pepper. Toss to coat. Set aside.
Bring a kettle of water to a boil. In a large bowl, stir together couscous, shallots, apricots and remaining Turkish Spice Blend. Stir in 3/4 cups boiling water (dbl for 4 ppl). Cover and let stand, until couscous is tender and liquid is absorbed, 5-6 min.
Meanwhile, heat a large non-stick pan over medium-high. When the pan is hot, add chicken. Sear, until golden-brown, 1-2 min per side. To a baking sheet, transfer chicken. Roast, in middle of oven, until cooked through, 10-12 min. (TIP: Cook to a min. internal temp. of 74°C/165°F, as size may vary.**)
Meanwhile, zest 1 tsp lime (dbl for 4 ppl), then juice half the lime (1 lemon for 4 ppl). Cut any remaining lime into wedges. Drain liquid from cucumber. In the small bowl with cucumber, add yogurt, lime zest, half the cilantro, 1 tbsp lime juice (dbl for 4 ppl) and 1 tsp sugar (dbl for 4 ppl). Season with salt and pepper. Stir to combine.
Fluff couscous with a fork, stir in remaining cilantro and 1 tbsp oil (dbl for 4 ppl). Season with salt and pepper. Slice chicken. Divide couscous between plates and top with harissa chicken. Crumble over feta and dollop with cucumber-raita. Squeeze over a lime wedge, if desired
