Cherry Balsamic Chicken

Name: Cherry Balsamic Chicken with Colavita Aged Balsamic Vinegar of Modena, Almond Couscous & Roasted Carrots
Yield: 2 servings
Ingredients: 9 oz Carrot; 2 unit Scallions; 1 clove Garlic; 1/2 oz Almonds; 2 1/2 cup Israeli Couscous; 10 oz Chicken Cutlets; 5 tsp Balsamic Vinegar; 1 unit Chicken Stock Concentrate; 1 unit Cherry Jam; 3 tbsp Butter; 5 tsp Olive Oil; Salt; Black Pepper

with Colavita Aged Balsamic Vinegar of Modena, Almond Couscous & Roasted Carrots

By Recipe0 System

Over here, we believe chicken is a canvas, and we like to paint it 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 could both? Add to that a side of almond-studded couscous and roasted carrots, 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

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

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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 1⁄2-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, 2-3 minutes.

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

Stir in 3⁄4 cup water (11⁄2 cups for 4 servings) and cover. Bring to a boil, then reduce heat to low. Simmer, covered, until couscous is tender, 6-8 minutes. Drain any excess water from pot if necessary.

Keep covered off heat until ready to serve.
3

Meanwhile, toss carrots on a baking sheet with a large drizzle of olive oil, salt, and pepper.

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

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

Heat a large drizzle of olive oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side.

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

Heat a drizzle of olive oil in same pan over medium-high heat. Add scallion whites and cook for 1 minute.

Add Colavita Aged Balsamic Vinegar of Modena, stock concentrate, jam, and 1⁄4 cup water (1⁄3 cup for 4 servings); whisk to combine. Bring to a simmer and cook until thickened, 1-2 minutes.

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

Stir 1 TBSP butter (2 TBSP for 4 servings) into pot with couscous; season with salt and pepper.

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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