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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
    a picture
    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.
    a picture
    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.
    a picture
    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.
    a picture
    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.
    a picture
    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.