One-Pan Chicken and Couscous Pilaf

Name: One-Pan Chicken and Couscous Pilaf with Peas, Almonds, and Spicy Crema
Total time: 20 min
Yield: 2
Cuisine: North America
Ingredients: 12 ounce Chicken Breasts; 1 unit Chicken Stock Concentrate; ½ cup Couscous; 2 unit Scallions; 1 unit Roma Tomato; 4 tablespoon Sour Cream; 1 teaspoon Hot Sauce; 4 ounce Peas; 1 ounce Almonds; 1 tablespoon Turkish Spice Blend; 1 unit Lemon; 2 teaspoon Olive Oil; 2 tablespoon Butter; Salt; Pepper

with Peas, Almonds, and Spicy Crema

Recipe Development TeamPublished on May 31, 2018

4.2

(2K customers rated)

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You could describe this dish as “feast of the Middle East,” since it has chicken and couscous studded with an array of veggies and Turkish-style spices. But we have a couple other words for it: “dead simple.” That’s because it uses only one pan and can be on the table in as little as 20 minutes. All you’ve got to do is a little bit of chopping and stovetop cooking while the couscous steams and voila! It’s ready.

Tags:

Spicy

Allergens:

Wheat

•Milk

•Tree Nuts

The quantities provided above are averages only.

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

Total Time20 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

12 ounce

Chicken Breasts

1 unit

Chicken Stock Concentrate

½ cup

Couscous

(Contains: Wheat)

2 unit

Scallions

1 unit

Roma Tomato

4 tablespoon

Sour Cream

(Contains: Milk)

1 teaspoon

Hot Sauce

4 ounce

Peas

1 ounce

Almonds

(Contains: Tree Nuts)

1 tablespoon

Turkish Spice Blend

1 unit

Lemon

Not included in your delivery

2 teaspoon

Olive Oil

2 tablespoon

Butter

(Contains: Milk)

Salt

Pepper

Nutrition Values

/ per serving

Energy (kJ)3138 kJ

Calories750 kcal

Fat35 g

Saturated Fat14 g

Carbohydrate60 g

Sugar8 g

Dietary Fiber10 g

Protein50 g

Cholesterol170 mg

Sodium390 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

•Medium Pan

•Paper Towel

•Medium Bowl

•Plastic Wrap

•Small Bowl

Instructions

Wash and dry all produce. Pat chicken dry with a paper towel. Season all over with plenty of salt and pepper. Heat a large drizzle olive oil in a medium pan over medium-high heat. Add chicken and cook until browned on surface and no longer pink in center, 5-7 minutes per side. Transfer to a plate and set aside.

Meanwhile, place ⅔ cup water and stock concentrate in a medium, microwave-safe bowl. Microwave on high until very hot, about 2 minutes. Carefully remove bowl from microwave and stir in couscous, 1 TBSP butter, and a large pinch of salt. Cover with plastic wrap and set aside.

Meanwhile, trim and thinly slice scallions. Core and dice tomato. In a small bowl, mix sour cream, hot sauce (to taste), and a pinch of salt. Stir in water, 1 tsp at a time, until you reach a loose, drizzly consistency.

Melt 1 TBSP butter in pan used for chicken over medium-high heat. Stir in peas, tomato, half the scallions, half the almonds, half the Turkish spice (use the rest as you like), and a large pinch of salt. Cook, stirring, until fragrant and peas are warmed through, about 1 minute.

Remove plastic wrap from bowl with couscous. Fluff couscous with a fork. Stir in veggies from pan. Season with salt and pepper.

Divide couscous and chicken between plates. (TIP: Slice chicken first for easier eating.) Drizzle with crema. Garnish with remaining scallions and almonds. Cut lemon into quarters and serve on the side for squeezing over.