Harissa & Apricot-Glazed Chicken
with Tahini-Apple Roasted Veggies
Cooking time
20 minutes
Servings
2/4
Calories
680 /serving
Hand it to harissa for instant ambience! This pungent chili-pepper paste from North Africa, combined with an apricot glaze and sumac spices, makes a multi-dimensional glaze for chicken. Our apple-tahini vinaigrette balances string peas and carrots with rich, fruity flavours.
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- 15ml Minced garlic
- 300g Nantes carrots
- 100g Green beans (or string peas)
- 100g Couscous
- 45g Apricot preserves
- 45ml Apple-tahini vinaigrette
- 30ml Vegetable demi-glace
- 15g Harissa
- 9g White sesame seeds
- 10g Sumac & Garlic spices (dried vegetables, salt, spices, mustard, sugar, sunflower oil, lemon oil, citric acid, sumac, garlic)
Contains: Mustard • Sesame • Soy • Sulphites • Wheat
You will need:
Large pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Small pot (or kettle)
Total Fat
24 g
Saturated Fat
4 g
Sodium
880 mg
Total Carb
72 g
Sugars
20 g
Protein
46 g
Fibre
8 g
Preparation
Cook the couscous
- Preheat the oven to 450°F.
- In a small pot (or kettle), bring 1 cup water (double for 4 portions) to a boil.
- In a large bowl, combine the couscous, demi-glace, boiling water and S&P. Cover and let sit for 5 min. Fluff the couscous.
Roast the vegetables
- Meanwhile, quarter the carrots lengthwise.
- Remove the stem ends of the green beans.
- On a lined sheet pan, toss the carrots with a drizzle of oil, ⅓ of the spices and S&P.
- Roast, 10 to 12 min., until partially cooked.
- Flip and add the green beans, garlic, sesame seeds and ½ the remaining spices; toss well.
- Roast, 5 to 8 min., until the vegetables are tender.
Start the chicken
- Meanwhile, pat the chicken dry; season with the remaining spices and S&P.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the chicken and cook, partially covered, 4 to 6 min. on one side, until browned.
Finish the chicken & make the glaze
- Flip the chicken and add the apricot preserves, 3 tbsp water (double for 4 portions) and the harissa (add ½ for medium spicy).
- Cook, spooning the sauce over the chicken, 4 to 6 min., until the chicken* is cooked through and glazed.
Plate your dish
- Divide the couscous between your plates.
- Top with the vegetables.
- Drizzle with the vinaigrette.
- Top with the chicken and spoon any remaining glaze over. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
