Mediterranean Chicken Cutlets

Name: Mediterranean Chicken Cutlets with Carrot Couscous and Harissa Crema
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 2 unit Scallions; 1 Lemon; 10 oz Chicken Cutlets; 1 tbsp Mediterranean Spice Blend; 1 unit Chicken Stock Concentrate; 1/2 cup Couscous; 2 tbsp Sour Cream; 1 tsp Harissa Powder; 4 oz Carrot; 2 tbsp Olive Oil; 2 tbsp Butter; Salt; Black Pepper

with Carrot Couscous and Harissa Crema

By Recipe0 System

Looking for a different type of chicken dinner? That’s easy as 1-2-3. 1) Season chicken cutlets with our signature Mediterranean Spice Blend and cook until golden. Two: Spike sour cream with lemon zest and harissa (a paste made from chili peppers, paprika, and olive oil). Three: Stir sweet, tender carrots and scallions into lemony couscous. Garnish, serve, and presto! Chicken with a new twist.

Mediterranean

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

2 unit Scallions
1 Lemon
10 oz Chicken Cutlets
1 tbsp Mediterranean Spice Blend
1 unit Chicken Stock Concentrate
1/2 cup Couscous
2 tbsp Sour Cream
1 tsp Harissa Powder
4 oz Carrot
2 tbsp Olive Oil
2 tbsp Butter
Salt
Black Pepper

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Wash and dry all produce. Trim, then thinly slice scallions, separating whites from greens. Zest and quarter lemon.
2

Pat chicken dry with a paper towel; season all over with salt, pepper, and half the Mediterranean Spice (use the rest as you like). 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 chicken to a plate.
3

While chicken cooks, combine couscous, stock concentrate, ¾ cup water, ½ TBSP butter, and a pinch of salt in a large microwave-safe bowl. Cover bowl with plastic wrap, then microwave on high until liquid is boiling, about 1 minute. Set aside, covered, until ready to serve.
4

In a small bowl, combine sour cream, lemon zest, 1 TBSP water, ¼ tsp harissa, and a pinch of salt. Taste and add more harissa if you like.
5

Heat another drizzle of olive oil over medium-high heat in pan used to cook chicken. Add scallion whites and carrots. Cook, stirring, until softened, 1-2 minutes. Turn off heat. Squeeze in juice from 1 lemon wedge. Season with salt.
6

Fluff couscous with a fork. Stir in carrot mixture. Divide finished couscous between bowls. Top with chicken. Drizzle with crema. Garnish with scallion greens. Serve with remaining lemon wedges on the side for squeezing over.

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