Tagine-Style Apricot Chicken
with Couscous & Almonds
- Almond
- Gluten(Wheat)
- Milk
For tonight’s dinner, we’ve enlisted the help of a lively glaze made with apricot sauce: it coats each bite of tender chicken breast in sticky stone-fruit sweetness and even tastes great drizzled over the robust roast veggie and couscous. Go for your life! *This recipe is under 650kcal per serving.*
Ingredients
1 packet
Slivered Almonds
(Contains: Almond)
1
carrot
1
leek
1 packet
chicken breast
1 packet
couscous
(Contains: Gluten(Wheat))
1 sachet
Chicken-Style Stock Powder
1 bag
baby spinach leaves
1 sachet
chermoula spice blend
1 packet
tomato paste
1 packet
Apricot Sauce
1 packet
Greek-Style Yoghurt
(Contains: Milk)
Not included in your delivery
1
olive oil
¾ cup
water (for the couscous)
¾ cup
water (for the sauce)
Nutrition
You will need
Cooking Steps
• Heat a large frying pan over medium-high heat. Toast slivered almonds, tossing occasionally, until browned, 2-3 minutes. Transfer to a bowl. • Thinly slice carrot into half-moons. Thinly slice leek.
• Cut chicken breast into 2cm chunks. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook chicken with a pinch of salt and pepper, tossing, until just browned and cooked through, 5-6 minutes. Transfer to a plate.
• Return frying pan to medium-high heat with a drizzle of olive oil. Cook carrot and leek until softened, 4-5 minutes.
• Meanwhile, combine water (for the couscous) and 1/2 the chicken-style stock powder in a medium saucepan and bring to the boil. • Add couscous and stir to combine. • Cover with a lid and remove from heat. Set aside until the water has absorbed, 5 minutes. Fluff up with a fork and stir through baby spinach leaves.
• Return chicken to the pan with the veggies, then reduce heat to medium. • Add chermoula spice blend and tomato paste and cook until fragrant, 1 minute. • Add water (for the sauce), apricot sauce and remaining chicken stock and simmer until slightly reduced, 1-2 minutes.
• Divide couscous and tagine-style apricot chicken between bowls. • Top with a dollop of Greek-style yoghurt. Sprinkle with toasted almonds to serve. Enjoy!
