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North-African Spiced Chicken

with Kale Couscous & Roasted Red Peppers

Cooking time

35 minutes

Servings

4

Calories

499 /serving

We are putting a North-African spin on the classic pan seared chicken breast. We are starting off with a generous sprinkling of our aromatic spice blend, then using a piping hot pan to achieve golden chicken perfection. Continuing on our culinary adventure we are heating up roasted red pepper and serving it all with a fluffy couscous, packed with kale, fresh herbs and splash of zippy lemon. Who ever said that you need to book a flight to travel to exotic destinations never cooked with Goodfood!

We will send you:

  • 4 Chicken breasts
  • 1 Bunch of oregano
  • 1 Bunch of kale
  • 2 Lemon
  • 1 Bunch of mint
  • 1 Chicken demi-glace
  • 36g Walnuts
  • 200g Couscous
  • 2 Roasted red pepper
  • 120g Hummus
  • 16g Goodfood seared chicken & couscous spice blend (sumac, ras el hanout)
  • You will need:

    Large pot
    Large pan
    Zester
    Olive oil
    Salt & pepper
    Total Fat
    14 g
    Saturated Fat
    2 g
    Sodium
    435 mg
    Total Carbs
    39 g
    Sugars
    8 g
    Protein
    31 g
    Fibres
    4 g
    Preparation
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    Mise en place
    Bring a large pot of water to a boil. Remove the kale leaves from the stems; roughly chop the leaves. Pick the oregano and mint leaves off the stems; roughly chop the leaves. Halve the roasted red peppers. Zest and juice the lemons.
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    Cook the couscous
    Place the couscous in a large heat proof bowl. Add the demi-glace and pour 2 cups of the boiling demi-glace water over the couscous. Pop a plate on top of the bowl and leave for 10 minutes. Fluff the cooked couscous with a fork and set aside in a warm spot.
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    Blanch the kale
    To the remaining pot of boiling water, add the kale and stir with a wooden spoon to submerge. Cook for 30 seconds. Drain and rinse the kale under cold water. Squeeze out any excess liquid.
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    Toast the walnuts
    Heat a large pan on medium-high. Add the walnuts and toast, stirring frequently, 2 to 3 minutes, until lightly browned and fragrant. Immediately transfer the toasted walnuts to a small bowl. Wipe out the pan.
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    Cook the chicken & peppers
    In the reserved pan heat a drizzle of olive oil on medium-high. Pat the chicken dry with paper towel; season with the spice blend and S&P. Add the seasoned chicken to the pan and cook, 5 to 7 minutes per side, or until browned and cooked through. Just before finishing, add the roasted red peppers to the frying pan.
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    Finish the couscous & serve
    While the chicken cooks, to the bowl of couscous add the walnuts, kale, ½ the mint and oregano, and as much of the lemon zest and juice as you’d like. Drizzle with olive oil and season with S&P to taste. Divide the cooked chicken, roasted red peppers and finished couscous between your plates. Garnish with the remaining mint and oregano and serve the hummous on the side. Bon appétit!