Cal Smart Moroccan Chicken Breast
with Jewelled Couscous and Fig Sauce
Sweet and savoury is the name of the game with these Moroccan-spiced succulent chicken breasts, topped with a delectable fig sauce, alongside a bed of fluffy jewelled couscous.
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
Chicken Breasts
½ cup
Couscous
(Contains Wheat)
160 g
Sweet Bell Pepper
113 g
Red Onion
56 g
Baby Spinach
28 g
Almonds, sliced
(Contains Almonds)
4 tbsp
White Cooking Wine
(Contains Sulphites)
2 tbsp
Fig Spread
½ tbsp
Moroccan Spice Blend
½ tsp
Garlic Salt
Not included in your delivery
1 tbsp
Oil*
0.38 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat oven to 450˚F.\n Wash and dry all produce. Roughly chop spinach.Peel, then cut onion into 1/4-inch pieces.Core, then cut pepper into 1/4-inch pieces.Pat chicken dry with paper towels. Season with half the Moroccan Spice Blend (use all for 4 ppl), salt and pepper.
Heat a large non-stick pan over medium-high heat.When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Pan-fry until golden, 2-3 min per side.Remove from heat, then transfer chicken to an unlined baking sheet. Roast in the middle of the oven until cooked through, 8-12 min.**When done, transfer chicken to a plate to rest for 3-5 min.
Meanwhile, add 2/3 cup water and 1/4 tsp garlic salt (dbl both for 4 ppl) 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. Add spinach to the pot, then cover and let stand for 5 min. When couscous is tender, fluff with a fork.
Meanwhile, reheat the same pan (from step 2) over medium heat.When hot, add 1/2 tbsp oil (dbl for 4 ppl), then peppers and onions. Cook, stirring occasionally, until tender-crisp, 3-4 min. Season with salt and pepper. Transfer veggies to a plate, then cover to keep warm.Carefully wipe the pan clean.
Reheat the same pan over medium. When hot, add cooking wine, fig spread, 1/4 tsp garlic salt and 2 tbsp water (dbl both for 4 ppl). Bring to a simmer. Cook, until sauce reduces slightly, 2-3 min. Remove from heat. Stir any chicken resting juices from the plate into the sauce. Transfer sauce to a small bowl.
Add almonds, peppers and onions to the pot with couscous. Season with salt and pepper, to taste, then stir to combine.Thinly slice chicken.Divide couscous between plates. Top with chicken.Spoon fig sauce over the chicken.
