Roast Chicken with Blood Oranges and Olives
Golden Raisin Cous Cous
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
4 unit(s)
Chicken Breasts
½ cup
Couscous
56 g
Golden Raisins
113 g
Red Onion, chopped
10 g
Thyme
1 unit(s)
Garlic, cloves
2 tbsp
White Wine Vinegar
28 g
Seed Blend
(May contain Sesame, Tree nuts, Milk, Wheat, Peanuts, Mustard, Gluten, Soy, Sulphites, Egg)
56 g
Baby Spinach
Nutrition Values
Cooking Steps
Wash and dry all produce. * In a medium pot, bring 1 2/3 cups water to a boil over high heat. Meanwhile, mince or grate the garlic. Strip 1 tbsp thyme leaves from the stems. Once the water is boiling, remove the pot from heat and stir in the couscous. Cover and let stand until couscous is tender and water has been absorbed, 5-6 min.
Zest 1/4 tsp orange zest. Cut a piece off the top and bottom ends of the orange(s). Place the flat end of the orange on a cutting board, cut the peel away from the flesh from top to bottom, turning the orange as you go. When all the peel is off, slip a paring knife along each side of the "membranes" (the white lines) of each orange to release the segments into a small bowl.
Squeeze the leftover orange membranes over a large bowl to release the juice. Set aside. Heat a large non-stick pan over medium heat. When the pan is hot, add the seed blend to the dry pan. Toast, stirring often, until the seeds are golden-brown, 4-5 min. Transfer toasted seed blend to a small bowl and set aside.
Pat the chicken dry with paper towels. Season with salt and pepper. Increase the heat to medium-high. When pan is hot, add 2 tbsp oil then the chicken. Pan-fry until golden brown and cooked through, 6-7 min per side. (TIP: Cook to a minimum internal temp. of 74°C/165°F, as size may vary.**)
When the chicken is done, transfe to a plate and loosely cover with foil. Set aside. Meanwhile, add another 1 tbsp oil to the same pan, then the onions, garlic, thyme, olives, orange segments and vinegar. Season with salt and pepper. Cook, stirring occasionally, until the onions start to soften, 2-3 min.
Fluff the couscous with a fork and stir in the orange zest, seed blend, raisins, 1 tbsp oil and remaining orange juice. Season with salt and pepper. Divide the couscous between plates and top with the chicken and blood orange sauce.