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Seared chicken with sumac lemon olives - Extra large standard

Seared Chicken with Sumac, Lemon & Olives

over Toasted Pearl Couscous

780 cals

20 mins

Description

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.

Contains:

Milk, Sesame seeds, Wheat

Ingredients

for 2 servings

(Double for 4 portions)

  • 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)

Nutrition

Total fat

30g

Saturated Fat

13g

Sodium

2610mg

Total carbs

81g

Sugar

8g

Protein

49g

Fibres

8g

Recipe Instructions

Seared Chicken with Sumac, Lemon & Olives - Step #1 Cook the couscous
Step 1: 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.
Seared Chicken with Sumac, Lemon & Olives - Step #2 Cook the chicken
Step 2: 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.
Seared Chicken with Sumac, Lemon & Olives - Step #3 Mise en place
Step 3: Mise en place
While the chicken cooks, roughly chop the parsley leaves and stems. Juice the lemon. Roughly chop the olives.
Seared Chicken with Sumac, Lemon & Olives - Step #4 Make the pan sauce
Step 4: 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.
Seared Chicken with Sumac, Lemon & Olives - Step #5 Finish & serve
Step 5: 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!