topBanner
Chicken à l'Orange

Chicken à l'Orange

with Couscous

Read more

Sweet caramelized onions and fresh orange make the perfect sauce for juicy seared chicken. We've served it over fluffy couscous with a refreshing fennel and orange salad.

Allergens:WheatMilk

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time35 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2 unit

Chicken Breasts

2 unit

Orange

1 unit

Yellow Onion

1 tablespoon

Orange Jam

2 tablespoon

White Wine Vinegar

1 unit

Veggie Stock Concentrate

1 unit

Fennel

2 ounce

Arugula

½ cup

Couscous

(ContainsWheat)

Not included in your delivery

½ tablespoon

Butter

(ContainsMilk)

2 tablespoon

Olive Oil

unit

Salt

unit

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3326.28 kJ
Calories795 kcal
Fat23 g
Saturated Fat0 g
Carbohydrate95 g
Sugar0 g
Dietary Fiber9 g
Protein54 g
Sodium0 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
Utensilsarrow down iconarrow down icon
Paring Knife
Bowl
Pan
Instructionsarrow up iconarrow up icon
download icondownload icon
1

Bring 1 cup water to a boil with 1⁄2 tablespoon butter and a pinch of salt. Halve, peel, and thinly slice the onion. Trim the fennel on both ends, then thinly slice widthwise.

2

Zest 1 orange. Peel both oranges by running your knife between the white pith and the flesh. Then, with a small paring knife, cut the oranges into segments by holding the orange in one hand and with the other, cut along both sides of the membranes to release the segments. Squeeze the remaining orange to collect any extra juice for the sauce.

3

Add the couscous to the boiling water. Cover, remove from heat, and set aside until the rest of the meal is ready.

4

Season the chicken with salt and pepper. Heat 1⁄2 tablespoon olive oil in a pan over medium-high heat. Sear the chicken for about 4-6 minutes per side (depending on the thickness), until golden brown. Set aside.

5

In the same pan, heat 1⁄2 tablespoon olive oil over medium heat. Add the onion and half the fennel and season with salt and pepper. Cook for about 5 minutes, until softened.

6

Add the orange juice, half the orange segments, jam, stock concentrate, orange zest, and 1⁄4 cup of water to the pan. Bring to a boil, return the chicken to the pan, and reduce to a simmer for about 8 minutes, until sauce has thickened and chicken is cooked through. Season with salt and pepper. Add more water if the sauce becomes too thick.

7

Meanwhile, toss remaining fennel, arugula, and remaining orange segments in a bowl with vinegar and 1 tablespoon olive oil. Season with salt and pepper.

8

Fluff the couscous with the fork and serve. Place the chicken breasts on top and drizzle the sauce over with a spoon. Serve with the salad to the side.