Smart Zippy Calabrese-Style Chicken Thighs
with Garlicky Spinach Couscous
This chicken dinner will take you on a trip to Southern Italy. Smothered in a slightly piquant sauce, the pearl couscous tempers the heat.
Ingredients: Chicken thighs • Pearl couscous (durum wheat semolina) (wheat) • Roasted red pepper pesto (roasted red pepper, soybean oil, water, sunflower seeds, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, microbial enzyme, powdered cellulose), modified corn starch, salt, sugar, herbs, citric acid, spices, xanthan gum, potassium sorbate) (milk) • Spinach • Chili-garlic sauce (water, chili peppers, glucose, garlic, salt, vinegar, modified corn starch, dried garlic, canola oil, soybean oil, dried red bell pepper, xanthan gum, acetic acid, citric acid, paprika oleoresin, caramel, potassium sorbate, sodium benzoate) • Garlic salt (salt, garlic powder, silicon dioxide).
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
280 g
Chicken Thighs
¼ cup
Roasted Pepper Pesto
(Contains: Milk May contain traces of: Soy, Sulphites)
½ tbsp
Chili-Garlic Sauce
(May contain traces of: Soy, Sulphites, Wheat, Egg, Gluten, Tree nuts, Fish, Milk, Mustard, Sesame, Crustaceans)
¾ cup
Pearl Couscous
(Contains: Wheat)
56 g
Baby Spinach
½ tsp
Garlic Salt
(May contain traces of: Soy, Sulphites, Wheat, Tree nuts, Milk, Mustard, Sesame, Triticale, Peanuts)
Not included in your delivery
1 tsp
Oil*
0.13 tsp
Pepper*
2 tbsp
Unsalted Butter*
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
- Add couscous to the boiling water. Reduce heat to medium. Cook uncovered, stirring occasionally, until tender, 6-8 min.
- Drain and return couscous to the same pot, off heat.
- Meanwhile, roughly chop spinach.
- On a clean surface, pat chicken dry with paper towels.
- Season with 1/4 tsp (1/2 tsp) garlic salt and pepper.
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1 tbsp (2 tbsp) butter and 1 tsp (2 tsp) oil, then swirl the pan to melt. Add chicken. (NOTE: Don't overcrowd the pan. Cook in batches for 4 ppl). Pan-fry on one side until golden-brown, 3-4 min.
- Flip, then pan-fry until golden-brown and cooked through, 3-5 min.**
- Transfer to a plate and cover to keep warm.
- Reduce heat to medium.
- Add roasted pepper pesto and 1/4 cup (1/2 cup) water to the same pan over medium heat. Cook, stirring often, until slightly thickened, 1-2 min.
- Return chicken to the pan and chili-garlic sauce. Remove the pan from heat.
- Once couscous is finished cooking, add 1 tbsp (2 tbsp) butter to the pot with couscous. Stir, until spinach wilts, 1 min.
- Season with salt and pepper.
- Cover to keep warm.
- Divide couscous between plates.
- Top with chicken.
- Spoon over pepper sauce.
If you've opted to get chicken thighs, skip the step to butterfly the chicken, then cook in the same way the recipe instructs you to cook chicken breasts.
