Moroccan Orange & Olive Chicken
with Couscous Salad
Discover a world of flavour from the comfort of your kitchen: for this meal, we’re headed to Morocco with a sweet and savoury orange chicken and with fluffy tender couscous. Grab your ticket to flavourtown!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit(s)
Chicken Breasts
1 unit(s)
Orange
30 g
Green Olives
½ cup
Couscous
1 tbsp
Moroccan Spice Blend
(May contain Soy, Milk, Tree nuts, Sesame, Mustard, Triticale, Wheat, Peanuts, Sulphites)
7 g
Parsley
1 unit(s)
Shallot
28 g
Pepitas
(May contain Tree nuts)
1 tbsp
White Wine Vinegar
(Contains Sulphites)
Not included in your delivery
¼ tsp
Pepper*
3 tbsp
Oil*
¼ tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
Peel, then mince shallot. Roughly chop parsley. Roughly chop olives. Pat chicken dry with paper towels. Combine chicken, Middle Eastern spice and 1/2 tbsp oil (dbl for 4ppl) in a medium bowl. Season with salt and pepper. Toss to coat. Set aside.
Heat a medium pot over medium-high heat. When hot, add 1 tbsp oil (dbl for 4ppl), then couscous, and half the shallot. Toast, stirring occasionally, until the couscous is lightly golden, 2-3 min. Add 2/3 cup water (dbl for 4 ppl). Cover and remove from heat. Let stand until the couscous is tender and liquid is absorbed, 5-6 min.
Heat a large non-stick pan over medium heat. When hot, add pepitas to the dry pan. Toast, stirring occasionally, until golden, 2-3 min. (TIP: Keep your eye on them so they don't burn!) When the pepitas are done, transfer to a plate and set aside.
Using the same pan, increase heat to medium-high. When hot, add 1/2 tbsp oil (dbl for 4 ppl) then chicken. Sear, until golden, 1-2 min per side. Transfer chicken to a baking sheet. Roast in the middle of oven, until chicken is cooked through, 10-12 min. **
Meanwhile, place orange, flat-end down, on a cutting board. Cut peel away from flesh from top to bottom, turning orange as you go. Once peel is removed, slip a paring knife along each side of the white lines (membranes) of orange to release segments. Squeeze juice from remaining orange into a large bowl. Add remaining shallots, vinegar, 1/2 tsp sugar (dbl for 4ppl) and 2 tbsp oil (dbl for 4ppl). Whisk to combine. Season with salt and pepper. Add orange segments to the bowl. Toss to coat.
Slice the chicken. Fluff couscous with a fork. Season with salt and pepper. Stir in pepitas, olives and half the parsley. Divide the couscous between plates. Top with chicken. Spoon over the oranges and dressing. Sprinkle over the remaining parsley.