SuperQuick Moroccan-Style Double Chicken Bowls
with Fig Sauce and Couscous Salad
Ingredients: Chicken tenders • Moroccan couscous (durum wheat semolina) (wheat) • Fig spread (sugars (sugar, glucose, dried figs), water, modified corn starch, salt, pectin, citric acid, ascorbic acid, potassium sorbate, sodium benzoate) • Carrots • Spinach • Dried cranberries (cranberries, sugar, sunflower oil) • Moroccan spice blend (spices, salt, sugar, paprika powder, garlic powder, onion powder, canola oil, oleoresin paprika, silicon dioxide) • Chicken stock powder (salt, sugars (dextrose, corn syrup solids, sugar), chicken fat, corn starch, hydrolyzed vegetable proteins(corn, soy), dehydrated onion, yeast extract, spices and herb, spice extracts, dehydrated chicken, citric acid, turmeric extract, turmeric, disodium inosinate, disodium guanylate, natural flavour) (soy).
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
620 g
Chicken Breast Tenders
½ cup
Couscous
(Contains: Wheat May contain traces of: Gluten)
7.5 g
Chicken Stock Powder
(Contains: Soy May contain traces of: Milk, Mustard, Tree nuts, Peanuts, Sesame, Sulphites, Wheat)
56 g
Carrot, julienned
28 g
Baby Spinach
28 g
Dried Cranberries
(May contain traces of: Gluten, Milk, Mustard, Tree nuts, Peanuts, Sesame, Sulphites, Egg, Soy)
4 tbsp
Fig Spread
(May contain traces of: Gluten, Milk, Mustard, Tree nuts, Sesame, Sulphites, Wheat, Egg, Soy, Fish, Crustaceans)
8 g
Moroccan Spice Blend
(May contain traces of: Milk, Mustard, Tree nuts, Peanuts, Sesame, Sulphites, Wheat, Soy, Triticale)
Not included in your delivery
0.06 tsp
Pepper*
2 tbsp
Butter*
(Contains: Milk)
1 tbsp
Oil*
0.19 tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
- Before starting, wash and dry all produce.
- To a medium pot, add half the chicken stock powder, 1/8 tsp (1/4 tsp) salt and 2/3 cup (1 1/3 cups) water. Cover and bring to a boil over high.
- Meanwhile, roughly chop spinach.
- Once stock mixture is boiling, remove from heat, then add couscous. Stir to combine.
- Add carrots and dried cranberries on top of couscous, then cover and let stand for 5 min.
- When couscous is tender, fluff with a fork, then stir to combine.
- Heat a large non-stick pan over medium-high.
- While the pan heats, pat chicken dry with paper towels. Season with salt, pepper and Moroccan Spice Blend.
- When the pan is hot, add 1 tbsp (2 tbsp) oil, then chicken. (Work in batches if necessary.)
- Sear for 3-4 min per side, until chicken is golden and cooked through.**
- To the pan with chicken, add fig spread, 1/4 cup (1/2 cup) water and remaining stock powder.
- Cook for 1 min, stirring occasionally, until fig spread melts and sauce thickens slightly.
- Stir spinach and 2 tbsp (1/4 cup) butter into couscous.
- Divide couscous and chicken between bowls.
- Spoon any remaining sauce in the pan over top of chicken.
If you've opted for double chicken breast tenders, prep and cook in the same way the recipe instructs you to prep and cook the regular portion of chicken breast tenders. Work in batches if necessary.
