Pump Up The Jam Chicken
and Pea-Almond Couscous
How do you get a party going? By pumping up the jam. So in order to really boogie down with this recipe, you gotta pump up the saucy apricot preserves with chunks of dried fruit. Its sticky sheen coats the chicken, adding a sweetness that makes it the life of the party (or at least this dish). And because every shindig needs a crowd that’s jumpin’, we’ve brought in a lively mix of couscous, almonds, and peas that adds to the fun.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
12 ounce
Chicken Thighs
4 ounce
Peas
½ cup
Couscous
(Contains Wheat)
1 ounce
Apricot Jam
¼ ounce
Parsley
1 unit
Gluten Free Chicken Demi Glace
(Contains Milk)
1 unit
Lemon
1 ounce
Almonds
(Contains Tree Nuts)
1 unit
Shallot
1.5 ounce
Dried Apricots
Not included in your delivery
2 teaspoon
Olive Oil
1 tablespoon
Butter
(Contains Milk)
unit
Salt
unit
Pepper
Nutrition Values
Utensils
Instructions
Wash and dry all produce. In a small pot, bring 1¼ cups water, 1 TBSP butter, and a generous pinch of salt to a boil. Roughly chop dried apricots. Halve, peel and thinly slice shallot. Pick leaves from parsley, then roughly chop. Halve lemon. Cut one half into wedges.
Once water is boiling add couscous and peas to pot. Cover, remove from heat, and set aside.
Heat a drizzle of olive oil in a large pan over medium heat. Trim any large pieces of fat from chicken thighs. Season all over with salt and pepper. Add to pan and cook until browned and almost cooked through, 4-5 minutes per side. Remove from pan and transfer to a plate. Loosely cover with foil.
Add shallot to same pan. Cook, tossing, until softened, 1 minute. Add dried apricots, apricot jam, demiglace, and ¼ cup water. Simmer until slightly thickened, 2-3 minutes.
Return chicken to pan, along with any juices on plate. Toss to coat in sauce. Simmer until meat is fully cooked through, about 2 minutes. Stir in half the parsley and a squeeze of lemon juice. Season with salt and pepper.
Add a drizzle of olive oil, a squeeze of lemon juice, and almonds to pot with couscous and toss to combine. Season with salt and pepper. Divide between plates, then top with chicken. Drizzle with any remaining sauce from pan. Garnish with remaining parsley. Serve with lemon wedges on the side for squeezing over.
