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Chefs! We’re bringing you a series of recipes designed with ease of cooking and cleanup in mind, but without sacrificing the incredible flavors you’ve come to expect from a classic Blue Apron meal. For this one-skillet dish, we'll marinate our chicken in a sweet and spicy combination of honey and harissa paste, then cook it with poblano pepper, carrots, yellow couscous and more. We'll finish the dish with a drizzle of cooling lemon labneh.
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This meal was designed in collaboration with nutritionists with your holistic health in mind.
Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Quarter and deseed the lemon. In a medium bowl, combine the harissa paste, honey (kneading the packet before opening), the juice of 2 lemon wedges, and 1 tablespoon of olive oil. Stir to combine. Pat the shrimp dry with paper towels; remove the tails. Season with salt and pepper. Transfer to the bowl of harissa-honey mixture. Stir to coat. Set aside to marinate at least 10 minutes.
Meanwhile, peel the carrots; halve lengthwise, then thinly slice crosswise. Thinly slice the scallions, separating the white bottoms and hollow green tops. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then medium dice. Thoroughly wash your hands, immediately after handling.
In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced carrots, diced pepper, and sliced white bottoms of the scallions in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the marinated shrimp. Cook, stirring occasionally, 2 to 3 minutes, or until the vegetables are softened and the shrimp are slightly opaque.
Add the couscous, currants, and capers to the pan. Cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined. Add the demi-glace and 3/4 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Heat to boiling on high. Once boiling, turn off the heat. Cover tightly with a lid (or foil) and let stand 6 to 8 minutes, or until the water has been absorbed, the couscous is tender, and the shrimp are opaque and cooked through. Taste, then season with salt and pepper if desired.
Meanwhile, in a bowl, combine the labneh, the juice of the remaining lemon wedges, and up to 1 tablespoon of water, depending on your desired consistency; season with salt and pepper. Serve the finished skillet drizzled with the lemon labneh. Garnish with the sliced green tops of the scallions. Enjoy!
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