Chicken and Cranberry Currant Pan Sauce
with Scallion Couscous and Zucchini
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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit
Scallions
1 unit
Zucchini
½ cup
Israeli Couscous
(Contains Wheat)
12 ounce
Chicken Breasts
1 unit
Chicken Stock Concentrate
2 tablespoon
Currant Jam
1 ounce
Dried Cranberries
Not included in your delivery
4 teaspoon
Vegetable Oil
2 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
Adjust rack to top position and preheat oven to 450 degrees. Wash and dry all produce. Trim and thinly slice scallions, separating whites from greens. Trim and halve zucchini lengthwise; cut crosswise into ½-inchthick half-moons.
Heat a drizzle of oil in a small pot over medium-high heat. Add scallion whites and cook until softened, 30 seconds to 1 minute. Add couscous and a pinch of salt and pepper. Cook, stirring, until toasted, 2-3 minutes. Add ¾ cup water (1½ cups for 4 servings) and bring to a boil. Once boiling, cover and reduce heat to low. Cook until tender, 6-8 minutes. Keep covered until ready to serve.
Toss zucchini on a baking sheet with a drizzle of oil and a pinch of salt and pepper. Roast, tossing halfway through, until browned and tender, 14- 16 minutes. Remove from oven; cover until ready to serve.
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, 5-7 minutes per side. (TIP: If chicken browns too quickly, reduce heat to medium.) Turn off heat; transfer to a plate. Wipe out pan.
In a small bowl, combine stock concentrate, jam, and 2 TBSP water (3 TBSP for 4 servings). Heat a drizzle of oil in same pan over medium heat. Add cranberries and cook, stirring, until slightly softened, 1-2 minutes. Add stock mixture. Bring to a simmer and cook until thickened, 1-2 minutes. Turn off heat; stir in 1 TBSP butter until melted. Add chicken and turn to coat in sauce.
Fluff couscous with a fork, then stir in 1 TBSP butter (2 TBSP for 4 servings) 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.
