Catalonian Chicken with Romesco
over Vibrant Veggie Pearl Couscous
Cooking time
25 minutes
Servings
2/4
Calories
740 /serving
Spend the night in Catalonia, with the classic combo of almonds, garlic and red pepper known as romesco. Our shortcut version imbues chicken breasts with bold flavours as they air-fry to tender. There’s more bold red in sweet pepper and cherry tomatoes tossed with tri-colour couscous.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 140g Cherry tomatoes
- 1 Sweet pepper
- 7g Honey
- 25g Almonds
- 30ml Ajvar (roasted red pepper spread)
- 165g Multicoloured pearl couscous
- 15g Minced roasted garlic
- 10g Catalonia & Beyond spices (coriander, smoked paprika, salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper, black pepper)
Contains: Almonds • Wheat
You will need:
Medium pot
Oil
Salt & pepper (S&P)
Strainer
Air fryer
Total Fat
22 g
Saturated Fat
3 g
Sodium
510 mg
Total Carb
77 g
Sugars
11 g
Protein
54 g
Fibre
7 g
Preparation
Fry the sweet pepper & tomatoes
- Preheat the air fryer to 400°F. Lightly oil the basket. Bring a medium pot of salted water to a boil.
- Halve, core and thinly slice the sweet pepper lengthwise.
- In a large bowl, combine the sweet pepper, tomatoes, a drizzle of oil, ⅓ of the spices and S&P.
- Place in the air fryer and fry, 4 to 5 min., until softened.
- Return to the bowl.
Boil the couscous
- Meanwhile, add the couscous to the pot of boiling water; stir gently to separate.
- Boil, 8 to 10 min., until tender.
- Drain and rinse.
- Transfer to the bowl of sweet pepper and tomatoes and add ½ the garlic, a drizzle of oil and S&P; toss well.
Make the romesco sauce
- Meanwhile, roughly chop the almonds.
- In a small bowl, combine the ajvar, honey, almonds, remaining garlic and S&P.
Fry the chicken
- Pat the chicken* dry; season with the remaining spices and S&P.
- Place in the air fryer and lightly brush or spray with oil.
- Fry, 10 min., until partially cooked.
- Spread with ½ the romesco sauce.
- Fry, 3 to 4 min., until cooked through.
Finish & serve
- To the bowl of couscous, add the remaining romesco sauce; stir well.
- Divide the couscous between your plates.
- Top with the chicken (slice beforehand if desired). Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
