Protein Swap | North African Chicken Skillet
with Lemony Pearl Couscous & Fresh Mint
Cooking time
25 minutes
Servings
2/4
Calories
780 /serving
Simple one-pan cooking meets complex spices. An aromatic North African blend gives seared chicken tons of flavour. It’s matched by toasted pearl couscous swirled with kale and raisins, and lifted with lemon and mint leaves.
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- 14g Mint
- 120g Chopped kale
- 15ml Minced garlic
- 50g Sliced red onions
- 30ml Vegetable demi-glace
- 30g Raisins
- 7g Sense of the Sahara spices (turmeric, allspice, cumin, black pepper, coriander, spices)
- 165g Multicoloured pearl couscous
- 30ml Lemon juice
Contains: Milk • Wheat
You will need:
Large pan
Oil
Salt & pepper (S&P)
2 or 4 tbsp Butter
Total Fat
28 g
Saturated Fat
10 g
Sodium
240 mg
Total Carb
83 g
Sugars
12 g
Protein
49 g
Fibre
7 g
Preparation
Start the skillet
- Pat the chicken dry; season with ⅔ of the spices and S&P.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the chicken and cook, partially covered, 3 to 4 min. per side, until partially cooked.
- Transfer to a plate and reserve the pan.
Continue the skillet
- In the same pan, heat a drizzle of oil on medium.
- Add the couscous, garlic, onions and remaining spices.
- Sauté, 2 to 3 min., until fragrant.
- Add the demi-glace, raisins, 2 ½ cups water (double for 4 portions) and S&P; bring to a boil.
- Return the chicken* to the pan and cook, covered, 8 to 10 min., until tender and cooked through.
Finish the skillet
- To the pan, add the kale and 2 tbsp butter (double for 4 portions). Cook, stirring occasionally, 2 to 3 min., until wilted.
- Add the lemon juice (start with ½) and S&P; stir well.
Finish & serve
- Pick the mint leaves off the stems; roughly chop the leaves.
- Divide the skillet between your plates.
- Garnish with the mint. Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
