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Spicy Harissa and Apricot Chicken Tenders
with Savoury Couscous, Tzatziki and Feta
This meal has a warming balance of sweet and spicy flavours from North Africa. Sweet apricot and spicy harissa coat chicken tenders in a sticky sauce, and a dollop of creamy cucumber tzatziki cools it all down.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
340 g
Chicken Breast Tenders
½ cup
Couscous
(Contains Wheat)
2 tbsp
Apricot Spread
1 tbsp
Harissa Paste
132 g
Mini Cucumber
1 unit
Chicken Broth Concentrate
28 g
Feta Cheese
(Contains Milk)
100 g
Greek Yogurt
(Contains Milk)
½ tbsp
Garlic Salt
113 g
Cherry Tomatoes
1 unit
Lemon
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains Milk)
1 tsp
Sugar*
1 tbsp
Oil*
0.13 tsp
Pepper*
¼ tsp
Salt*
Nutrition Values
Utensils
Instructions
Before starting, preheat your broiler to high.Wash and dry all produce. In Step 2, use this heat guide to determine what spice level you prefer (dbl for 4 ppl): 1 tsp mild, 2 tsp medium and 1 tbsp spicy! Pat chicken dry with paper towels. Toss chicken with 2 tsp harissa paste and 1 tbsp oil (dbl both for 4ppl) on a foil-lined baking sheet. (NOTE: Reference Heat Guide.) Season with half the garlic salt and pepper. Broil in the middle of the oven, tossing halfway through cooking, until cooked through, 8-10 min.** When chicken is done, top with apricot jam and toss to coat on baking sheet.
Grate half the cucumber directly into a small bowl. Sprinkle over 1/4 tsp salt (dbl for 4ppl). Thinly slice remaining cucumber into rounds. Halve cherry tomatoes. Zest and juice half the lemon. Cut the remaining lemon into wedges.
In a medium pot, add 2/3 cup water, 1 tbsp butter (dbl both for 4 ppl) and broth concentrate(s). Cover and bring to a boil over high heat. Once boiling, remove pot from heat, then add couscous. Stir together. Cover and let stand for 5 min.
Drain liquid from grated cucumber. Add yogurt, lemon zest and lemon juice, 1/2 tsp sugar (dbl for 4ppl) and remaining garlic salt to the bowl with drained cucumber. Season with pepper. Stir to combine.
Fluff couscous with a fork. Season with pepper. Divide couscous between bowls, then top with chicken, tomatoes and sliced cucumber. Sprinkle with feta and dollop over tzatziki. Squeeze over a lemon wedge, if desired.
