Protein Upgrade | Quick Catalonian-Spiced ORGANIC Chicken Breasts & Fennel-Orange Pearl Couscous
with Roasted Red Pepper Butter
Cooking time
15 minutes
Servings
2/4
Calories
660 /serving
Smoked paprika, fennel, orange... No need to say more: you know you’ve arrived in Spain, ideally at sunset, for a meal that warms and refreshes. Sweet, tangy, smoky spices stoke seared chicken breasts—certified organic, so they’re better for you and the environment—to receive a basting for the tasting: butter spiked with vibrant roasted red pepper spread, otherwise known as ajvar. Find them a spot on a sunny pearl couscous salad, shining with fresh Cara Cara orange sections, the anise tinge of fennel and crunchy celery.
We will send you:
- 2 Organic chicken breasts (raised without antibiotics by Canadian farmers)
- 2 Garlic cloves
- 1 Celery stalk
- 1 Cara Cara orange
- 1 Fennel bulb
- 15ml Ajvar (roasted red pepper spread)
- 165g Multicoloured pearl couscous
- 7g 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: Milk, Sulphites, Wheat
You will need:
Medium pot
Medium pan
Strainer
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Total Fat
20 g
Saturated Fat
9 g
Sodium
480 mg
Total Carb
84 g
Sugars
11 g
Protein
41 g
Fibre
10 g
Preparation
Boil the couscous
Bring a medium pot of salted water to a boil. Add the couscous; stir gently to separate. Boil, 8 to 10 min., until tender. Drain and rinse. Transfer to a bowl and toss with a drizzle of oil to prevent clumping; season with S&P.
Mise en place
Meanwhile, thinly slice the celery crosswise. Halve and core the fennel bulb lengthwise; thinly slice crosswise. Cut off the top and bottom of the orange; cut away the peel and white pith. Thinly slice, then quarter. Mince the garlic.
Cook & coat the chicken
Pat the chicken dry with paper towel; season with the spices and S&P. In a medium pan, heat a drizzle of oil on medium-high. Add the chicken* and cook, partially covered, 6 to 8 min. per side, until cooked through. Add the ajvar, 2 tbsp butter (double for 4 portions) and ⅔ of the garlic. Cook, spooning the ajvar-butter over the chicken, 1 to 2 min., until nicely coated.
Combine the couscous
Meanwhile, to the bowl of couscous, add the fennel, celery, orange, remaining garlic and S&P; toss well.
Plate your dish
Divide the couscous between your plates. Top with the chicken (slice beforehand if desired). Spoon any remaining ajvar-butter over the chicken. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
