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Chicken and Cranberry-Currant Pan Sauce
Chicken and Cranberry-Currant Pan Sauce

Chicken and Cranberry-Currant Pan Sauce

with Scallion Couscous and Zucchini

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You know those special sauces that make just about anything taste delicious? Meet your new favorite: cranberry-currant pan sauce. Currant jam brings a sweet, earthy taste while dried cranberries turn up the texture and tanginess. Spooned over juicy seared chicken breast, alongside a heap of scallion-flecked couscous and tender, roasted zucchini, this dish is sure to satisfy. Talk about a square meal bursting with winter flavor.

Tags:Egg freeNut free
Allergens:WheatMilk
Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredients
serving amount

2 unit

Scallions

1 unit

Zucchini

½ cup

Israeli Couscous

(ContainsWheat)

12 ounce

Chicken Breasts

1 ounce

Dried Cranberries

1 unit

Chicken Stock Concentrate

2 tablespoon

Currant Jam

Not included in your delivery

4 teaspoon

Vegetable Oil

2 tablespoon

Butter

(ContainsMilk)

Salt

Pepper

Nutrition Values/ per serving
Nutrition Values
/ per serving
Energy (kJ)2720 kJ
Calories650 kcal
Fat27 g
Saturated Fat10 g
Carbohydrate59 g
Sugar26 g
Dietary Fiber3 g
Protein39 g
Cholesterol150 mg
Sodium320 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensils
Small pot
Baking Sheet
Instructions
Instructions
1

Adjust rack to top position, then preheat oven to 450 degrees. Wash and dry all produce. Thinly slice scallions, separating whites from greens. Trim, then halve zucchini lengthwise; cut crosswise into ½-inch-thick half moons.

2

Heat a drizzle of oil in a small lidded pot over medium-high heat. Add scallion whites and cook until tender, 1 minute. Add couscous and a pinch of salt and pepper. Cook until toasted, 2-3 minutes. Add ¾ cup water and bring mixture to a boil. Once boiling, cover, reduce heat to low, and cook until tender, 10-12 minutes. Keep covered until ready to serve.

3

Toss zucchini on a baking sheet with a drizzle of oil and a pinch of salt and pepper. Roast in oven, tossing halfway through, until browned and tender, about 15 minutes. Remove from oven; cover until ready to serve.

4

Pat chicken dry with paper towels; season 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, 5-8 minutes per side. (TIP: If chicken darkens too quickly, reduce heat to medium.) Remove from heat; transfer to a plate.

5

Heat a drizzle of oil in same pan over medium heat. Add cranberries and cook, stirring, until slightly softened, 1-2 minutes. In a small bowl, combine stock concentrate, jam, and 2 TBSP water. Add to pan and bring to a simmer and cook until thickened, 1-2 minutes. Remove pan from heat; stir in 1 TBSP butter until melted. Add chicken and turn to coat in sauce.

6

Fluff couscous with a fork, then stir in 1 TBSP butter and half the scallion greens. Season with salt and pepper. Divide couscous, zucchini, and chicken between plates. Top chicken with any remaining sauce. Garnish with remaining scallion greens.