Spicy North African Chicken
with Olive Veggie Stewed Couscous
This spicy, smokey couscous stewed with olives, raisins and zucchini in a tomato broth is briming with complex flavours! Roasted, juicy chicken rounds out this hearty, cozy meal and add lots of savouriness.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
280 g
Chicken Thighs
1 tbsp
Harissa Spice Blend
(May contain Egg, Soy, Mustard, Milk, Sulphites, Fish, Wheat, Sesame, Triticale)
30 g
Mixed Olives
(May contain Wheat, Milk, Sulphites, Egg, Fish, Tree nuts)
1 unit(s)
Tomato
1 unit(s)
Zucchini
¾ cup
Pearl Couscous
(Contains Wheat)
1 unit(s)
Chicken Broth Concentrate
7 g
Parsley
¼ cup
Feta Cheese, crumbled
(Contains Milk)
28 g
Sultana Raisins
(May contain Peanuts, Sesame, Sulphites, Milk, Tree nuts, Gluten, Egg, Soy, Mustard)
Not included in your delivery
1 tbsp
Butter*
(Contains Milk)
2 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
- Bring a large pot of salted water to a boil.
- Quarter zucchini, lengthwise, then cut into 1/4-inch quarter-rounds.
- Cut tomato into 1/4-inch pieces.
- Finely chop parsley.
- Drain olives, discarding liquid, then roughly chop.
- To the boiling water, add couscous. Cook uncovered for 8-10 min, stirring occasionally, until tender.
- Reserve 1/4 cup (1/2 cup) pasta water. Strain couscous, then return to the pot, off heat.
- Meanwhile, pat chicken dry with paper towels. Season with salt, pepper and half the Harissa Spice Blend.
- Heat a large non-stick pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil and chicken. (NOTE: Don't crowd the pan; cook chicken in 2 batches if needed.) Cook for 1-2 min per side, until golden.
- Transfer chicken to a parchment-lined baking sheet. Roast in the middle of the oven for 12-14 min, until chicken is cooked through.**
- Meanwhile, reheat the same pan (from step 3) over medium. When hot, add 1/2 tbsp (1 tbsp) oil and zucchini. Cook for 2-3 min, stirring often, until softened.
- Add remaining Harissa Spice Blend. Cook for 1 min, stirring often, until fragrant and zucchini is tender-crisp.
- Add tomatoes, olives, raisins, chicken broth concentrate, 1 tbsp (2 tbsp) butter and reserved pasta water. Bring to simmer.
- Add couscous. Season with salt and pepper, then toss to coat.
- Thinly slice chicken.
- Divide couscous mixture between bowls.
- Top with feta and chicken.
- Sprinkle with parsley.
