SuperQuick Moroccan-Style Chicken Breasts Bowls
with Fig Sauce and Couscous
Ingredients: Chicken breast • Moroccan couscous (wheat) (durum wheat semolina) • Fig spread (sugars (sugar, glucose, dried figs), water, modified corn starch, salt, pectin, citric acid, ascorbic acid, potassium sorbate, sodium benzoate) • Carrot • 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 (soy) (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).
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
2 unit(s)
Chicken Breasts
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
Cooking Steps
- Before starting, wash and dry all produce.
- To a medium pot, add half the 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, then cut into 1-inch wide strips. Season with salt, pepper and Moroccan Spice Blend.
- When the pan is hot, add 1 tbsp (2 tbsp) oil, then chicken.
- 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 to get chicken breasts, cut into 1-inch-wide strips, then prepare and cook in the same way the recipe instructs you to prepare and cook chicken breast tenders.
