Sweet 'n' Smoky Cherry Chicken
with Roasted Broccoli & Israeli Couscous
Boneless and skinless does not mean flavorless! At least not in the hands of our chefs. They’re always brainstorming ways to make “chicken for dinner” a little more awesome. The delicious twists this week: a coating of cinnamon paprika spice and a glossy cherry jam pan sauce. Sweet and savory is the name of the game here, with the sides being no exception. Tender roasted broccoli and garlicky couscous pair perfectly with the smoky-sweet chicken. Get ready for a flavor explosion.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
8 ounce
Broccoli Florets
½ cup
Israeli Couscous
(Contains: Wheat)
10 ounce
Chicken Cutlets
1 tablespoon
Smoky Cinnamon Paprika Spice
1 unit
Chicken Stock Concentrate
2 tablespoon
Cherry Jam
1 clove
Garlic
Not included in your delivery
2 teaspoon
Vegetable Oil
3 tablespoon
Butter
(Contains: Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry all produce. Cut broccoli florets into bite-size pieces, if necessary. Peel and mince garlic.
Toss broccoli on a baking sheet with a drizzle of oil, salt, and pepper. Roast on top rack until browned and tender, 15-17 minutes total (you’ll add more to the baking sheet after 10 minutes; for 4 servings, leave broccoli roasting).
While broccoli roasts, melt 1 TBSP butter in a small pot over medium-high heat. Add garlic, couscous, and a pinch of salt. Cook, stirring, until garlic is fragrant, 30 seconds. Pour in ¾ cup water (1½ cups for 4 servings), then cover and bring to a boil. Once boiling, reduce heat to low. Simmer until couscous is tender, 6-8 minutes. Keep covered off heat until ready to serve.
Meanwhile, pat chicken dry with paper towels; season all over with half the Cinnamon Paprika Spice (use all for 4), salt, and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; sear until browned, 2-3 minutes per side. Turn off heat. Once broccoli has roasted 10 minutes, push to one side; add chicken to empty side. (For 4, add chicken to a second sheet; roast on middle rack.) Roast on top rack until chicken is cooked through and broccoli is tender, 5-7 minutes more. TIP: If chicken is done before broccoli, remove from sheet and continue roasting broccoli.
Add stock concentrate, jam, and ¼ cup water (⅓ cup for 4 servings) to pan used for chicken. Cook over medium heat, scraping up any browned bits from bottom of pan, until mixture has reduced slightly, 3-4 minutes. Turn off heat; stir in 1 TBSP butter (2 TBSP for 4) until melted. Season with salt and pepper.
Stir 1 TBSP butter (2 TBSP for 4 servings) into couscous; season with salt and pepper. Divide couscous, broccoli, and chicken between plates. Drizzle chicken with sauce and serve.
