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Spiced Chicken Breast with Dried Cherry Sauce

& Roasted Carrots with Marcona Almond Gremolata

Cooking time

35 minutes

Servings

2 / 4

Calories

1140 /serving

Perfect harmony between flavour and texture has been attained in this exquisite dinnertime masterpiece. Juicy chicken breasts are dusted with an aromatic spice blend then topped with a rich dried cherry-shallot pan sauce. Roasted carrots garnished with toasted Marcona almonds, honey and parsley make for a divine vegetable showcase. Fluffy multi-coloured pearl couscous is the ultimate compliment to this meal. Prepare to wow even the most discerning dinner guests with this gourmet feast!

We will send you:

  • 2 Chicken breasts
  • 2 Garlic cloves
  • 1 Shallot (or onion)
  • 300g Carrots
  • 1 Bunch of parsley
  • 14g Honey
  • 165g Multicoloured pearl couscous
  • 24g Dried cherries
  • 45ml Raspberry vinegar
  • 40g Marcona almonds
  • 6.5g Chicken spice blend (paprika, salt, black pepper, garlic, sugar, onion, lemon peels, dill, coriander, rosemary, marjoram, parsley, Cayenne pepper, sunflower oil, lemon flavour, chili, bay leaves, lemon oil)

You will need:

Medium pan
Large pot
Strainer
Peeler
Sheet pan
Olive oil
Oil
1(2) tbsp Butter
Salt & pepper
Parchment paper
Total Fat
55 g
Saturated Fat
10 g
Sodium
480 mg
Total Carbs
107 g
Sugars
27 g
Protein
56 g
Fibres
11 g
Preparation
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Mise en place
Preheat the oven to 450°F. Bring a large pot of salted water to a boil. Mince the garlic. Peel and mince the shallot. Peel and halve the carrots lengthwise. Combine the cherries in a bowl with the vinegar. Pick the parsley leaves off the stems; roughly chop the leaves.
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Roast the carrots
On a lined sheet pan, toss the carrots with a drizzle of olive oil and S&P. Arrange in a single, even layer and roast, 13 to 15 minutes until browned and tender when pierced with a fork. Transfer to a serving dish and set aside in a warm spot.
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Cook the couscous
While the carrots roast, add the couscous to the pot of boiling water. Cook, 8 to 9 minutes, or until tender. Drain thoroughly and transfer to a serving dish. Drizzle with olive oil to prevent sticking and toss to combine. Set aside in a warm spot.
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Toast the almonds & cook the chicken
While the couscous cooks, heat a medium dry pan on medium heat. Add the almonds and toast, stirring occasionally, 2 to 3 minutes, until fragrant. Transfer immediately to a dry cutting board. Return the pan to the heat and add a drizzle of oil. Pat the chicken dry with paper towel; season with the spice blend and S&P. Add the seasoned chicken to the pan. Cook, partially covered, 7 to 10 minutes per side, or until cooked through. Transfer to a plate and set aside in a warm spot; reserve the pan.
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Make the pan sauce
In the reserved pan of fond, heat a drizzle of oil on medium. Add the garlic and shallots. Cook, stirring frequently, 1 to 2 minutes, until fragrant. Add the cherries, their soaking liquid, 1 tbsp of butter (double the butter for 4 portions), and 2 tbsp of water (double the water for 4 portions). Cook, scraping up the fond from the bottom of the pan, 2 to 3 minutes, until the volume has reduced slightly; season with S&P to taste.
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Finish & serve
While the sauce cooks, chop the almonds and combine with the parsley, honey and 3 tbsp of olive oil (double the oil for 4 portions); season with S&P to taste. Divide the finished couscous and chicken between your plates. Top the chicken with the cherry sauce. Serve the carrots on the side with a few spoonfuls of the almond-parsley mixture. Bon appétit!

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