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Easy prep
20 minutes

Seared Chicken with Sumac, Lemon & Olives

over Toasted Pearl Couscous

Cooking time

20 minutes

Servings

2/4

Calories

780 /serving

Tangy sumac is a popular spice in Middle Eastern cuisines. This ambrosial spice with lemony notes—the star player in our signature Flavours of the Levant spice blend—is on full display in this divine plateful, both in the pan-seared chicken rub and plump pearl couscous. A quick but delectable sauce uses the fond from the pan, sautéing onions and zucchini in a buttery-lemon mix enriched by chopped green olives and verdant parsley.

We will send you:

  • 4 Chicken thighs (or 2 chicken breasts; or 4 bone-in chicken thighs; or 2 bone-in chicken legs; or 6 chicken drumsticks)
  • 100g Chopped kale
  • 1 Bunch of parsley
  • 50g Sliced red onions
  • 1 Lemon
  • 200g Zucchini half-moons
  • 165g Multicoloured pearl couscous
  • 30g Vegetable demi-glace
  • 30g Green olives
  • 12g Flavours of the Levant spice blend (sumac, sesame seeds, oregano, basil, thyme, savory, lemon zest, marjoram, kosher salt)

Contains: Milk, Sesame seeds, Wheat

You will need:

Medium pan
Large high-sided pan
Oil
2 or 4 tbsp Butter
Salt & pepper
Total Fat
30 g
Saturated Fat
13 g
Sodium
2610 mg
Total Carbs
81 g
Sugars
8 g
Protein
49 g
Fibres
8 g
Preparation
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Cook the couscous
In a large, high-sided pan, heat a generous drizzle of oil on medium-high. Add the couscous and toast, stirring frequently, 2 to 4 minutes, until fragrant. Add 2 ½ cups water (double for 4 portions); season with ½ the spice blend, 1 tsp salt and ½ tsp black pepper (double the S&P for 4 portions). Bring to a boil and cook, 3 to 4 minutes. Add the kale and stir to combine. Cook, 3 to 4 minutes, until the couscous and kale are tender and the liquid has been absorbed; season with S&P to taste. Set aside in a warm spot.
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Cook the chicken
While the couscous cooks, in a medium pan, heat a drizzle of oil on medium-high. Pat the chicken dry with paper towel; season with the remaining spice blend and S&P. Add the chicken thighs* to the pan and cook, partially covered, 4 to 6 minutes per side, until cooked through (if you received a different cut of chicken, find your alternate cooking method at www.makegoodfood.ca/chicken). Transfer to a plate, leaving any browned bits (or fond) in the pan. Reserve the pan.
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Mise en place
While the chicken cooks, roughly chop the parsley leaves and stems. Juice the lemon. Roughly chop the olives.
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Make the pan sauce
In the reserved pan of fond, heat a drizzle of oil on medium-high. Add the onions and zucchini; sauté, stirring frequently, 3 to 4 minutes, until the zucchini is lightly browned. Add the demi-glace, olives, ½ the parsley, 1 tbsp lemon juice, 2 tbsp butter and ¼ cup water (double the lemon juice, butter and water for 4 portions). Cook, stirring frequently, 1 to 2 minutes, until the flavours have combined; season with S&P and as much of the remaining lemon juice as you’d like.
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Finish & serve
To the pan of couscous, add ½ the pan sauce and stir to combine. Divide the finished couscous between your plates. Top with the chicken. Spoon as much of the remaining pan sauce over the chicken as you’d like. Garnish with the remaining parsley. Bon appétit!

*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.