Cherry Balsamic Chicken

Name: Cherry Balsamic Chicken with Almond Couscous & Roasted Carrots
Yield: 2 servings
Ingredients: 1 unit Cherry Jam; 1/2 cup Israeli Couscous; 5 tsp Balsamic Vinegar; 1 unit Chicken Stock Concentrate; 1 clove Garlic; 9 oz Carrot; 2 unit Scallions; 12 oz Chicken Cutlets; 1/2 oz Almonds; 2 tbsp Butter, tbsp; 1 tbsp Olive Oil, tbsp

with Almond Couscous & Roasted Carrots

By Recipe0 System

We like to think of chicken as the ultimate blank canvas that can be painted with allllll the flavors. Tonight’s palette: A saucy coating that includes glossy cherry jam and balsamic pan sauce—because why choose one of these ingredients when you can have both? Also on the mood board: a side of almond-studded couscous and roasted carrots. Paint it all together and you have yourself a dinner to Remem-brandt. (See what we did there?)

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1 unit Cherry Jam
1/2 cup Israeli Couscous
5 tsp Balsamic Vinegar
1 unit Chicken Stock Concentrate
1 clove Garlic
9 oz Carrot
2 unit Scallions
12 oz Chicken Cutlets
1/2 oz Almonds
2 tbsp Butter, tbsp
1 tbsp Olive Oil, tbsp

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry produce.

Peel and mince garlic. Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Trim and thinly slice scallions, separating whites from greens.
2

Melt 1 TBSP butter in a small pot over medium-high heat. Add almonds; cook, stirring, until lightly browned, 1-2 minutes.

Add garlic, couscous, and a pinch of salt; cook, stirring, 30 seconds.

Stir in ¾ cup water (1½ cups for 4 servings) and cover. Bring to a boil, then cover and reduce heat to low. Cook until couscous is tender, 6-8 minutes. Drain any excess water from pot if necessary.

Keep covered off heat until ready to serve.
3

While couscous cooks, toss carrots on a baking sheet with a drizzle of oil, salt, and pepper.

Roast on middle rack until browned and tender, 20-25 minutes.
4

Meanwhile, pat chicken* dry with paper towels; season generously all over with salt and pepper.

Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 5-7 minutes per side.

Turn off heat; transfer to a cutting board to rest.
5

Heat a drizzle of oil in same pan over medium-high heat. Add scallion whites; cook, stirring, 1 minute.

Pour in vinegar, stock concentrate, jam, and ¼ cup water (1⁄3 cup for 4 servings); whisk to combine. Bring to a simmer and cook until thickened, 3-4 minutes.

Turn off heat; stir in 1 TBSP butter (2 TBSP for 4) until melted. Season with salt and pepper.
6

Fluff couscous with a fork; season with salt and pepper. TIP: For an extra-rich experience, stir in 1 TBSP butter (2 TBSP for 4 servings).

Thinly slice chicken crosswise.

Divide couscous, chicken, and carrots between plates. Top chicken with sauce. Garnish with scallion greens and serve.

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