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Spicy Harissa and Apricot Chicken Tenders

Spicy Harissa and Apricot Chicken Tenders

with Couscous, Tzatziki and Feta

20-MIN MEAL
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This meal has a warming balance of sweet and spicy flavours from North Africa. Sweet apricot and spicy harissa coat chicken tenders in a sticky sauce, and a dollop of creamy tzatziki cools it all down.

Tags:SpicyQuick
Allergens:Wheat/BléMilk/Lait

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time20 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

340 g

Chicken Tenders

½ cup

Couscous

(ContainsWheat/Blé)

160 g

Sweet Bell Pepper

113 g

Baby Tomatoes

1 unit

Lemon

2 tbsp

Apricot Spread

1 tbsp

Harissa Spice Blend

56 mL

Tzatziki

(ContainsMilk/Lait)

1 unit

Chicken Broth Concentrate

¼ cup

Feta Cheese, crumbled

(ContainsMilk/Lait)

1 tsp

Garlic Salt

Not included in your delivery

1 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

¼ tsp

Sugar*

1.5 tbsp

Oil*

0.06 tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories730 kcal
Fat28 g
Saturated Fat7 g
Carbohydrate67 g
Sugar19 g
Dietary Fiber8 g
Protein51 g
Cholesterol140 mg
Sodium1390 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Paper Towel
Aluminum Foil
Measuring Spoons
Zester
Medium Pot
Measuring Cups
Medium Bowl
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat the broiler to high. Wash and dry all produce. Pat chicken dry with paper towels. Add chicken, Harissa Spice Blend, half the garlic salt and 1 tbsp oil (dbl for 4 ppl) to a foil-lined baking sheet. Season with pepper, then toss to coat. Broil in the middle of the oven, flipping halfway, until cooked through, 8-10 min.** When chicken is done, top with apricot spread, then toss to coat.

2

While chicken broils, halve tomatoes. Core, then cut pepper into 1/2-inch pieces. Zest, then juice half the lemon (whole lemon for 4 ppl). Cut any remaining lemon into wedges.

3

Add 2/3 cup water, 1 tbsp butter (dbl both for 4 ppl), broth concentrate and remaining garlic salt to a medium pot. Cover and bring to a boil over high heat. Once boiling, remove the pot from heat, then add couscous. Stir to combine. Cover and let stand for 5 min, until tender.

4

Add tomatoes, peppers, lemon juice, 1/4 tsp sugar and 1/2 tbsp oil (dbl both for 4 ppl) to a medium bowl. Season with salt and pepper, then stir to combine.

5

Fluff couscous with a fork, then stir in lemon zest. Divide couscous between bowls, then top with chicken and salad. Sprinkle with feta and dollop tzatziki over top. Squeeze over a lemon wedge, if desired.