Orange-Olive Chicken Thighs & Couscous with Vegetables, Feta & Dates

Orange-Olive Chicken Thighs & Couscous

with Vegetables, Feta & Dates

35 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
600 Calories or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
Wheat Free
These meals are prepared with ingredients that do not contain wheat. They feature grains such as barley and rice as well as proteins and vegetables.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance
  • with Chicken Thighs
    includes 12 oz No Added Hormones, Antibiotic-Free, Boneless, Skinless Chicken Thighs
  • with Pork Roast
    1 No Added Hormones, Antibiotic-Free, Certified Humane Pork Roast View recipe
  • with Chicken Thighs

    From the Test Kitchen

    In this dish, you'll marinate chicken thighs in a zesty combination of our shawarma spice blend, olives, and fresh orange juice, before roasting them in the oven. You'll serve it alongside sweet peppers, tangy feta, and mint––all over a bed of harissa couscous studded with plump medjool dates for pops of sweetness.
    CLICK FOR RECIPE CARD

    See Plans
    • Nutrition
      PER SERVING
    • Calories
      750 Cals (est.)
    View Full Nutrition
    Nutrition Label
    Download
    fresh
    ingredients
    Orange-Olive Chicken Thighs & Couscous with Vegetables, Feta & Dates
    Title
    • 12 oz Boneless, Skinless Chicken Thighs
    • ½ cup Pearl Couscous
    • 1 Navel Orange
    • 4 oz Sweet Peppers
    • 1 Red Onion
    • 1 bunch Mint
    • 1 oz Castelvetrano Olives
    • 1 oz Dried Medjool Dates
    • 1½ oz Feta Cheese
    • 2 Tbsps Sliced Roasted Almonds
    • 1 Tbsp Red Harissa Paste
    • 1 Tbsp Shawarma Spice Blend (Ground Coriander, Cumin Seeds, Garlic Powder, Smoked Sweet Paprika & Ground Turmeric)
    time-saving
    tips & techniques
    Prepare the marinade & marinate the chicken
    1 Prepare the marinade & marinate the chicken

    Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Halve the orange crosswise; squeeze the juice into a large bowl. Pit and roughly chop the olives. To the bowl of orange juice, add the chopped olives, spice blend, and 1 tablespoon of olive oil; season with salt and pepper. Whisk to combine. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Add to the bowl of marinade; turn to coat. Set aside to marinate, turning occasionally, at least 10 minutes.  

    Prepare the remaining ingredients
    2 Prepare the remaining ingredients

    Meanwhile, cut off and discard the stems of the peppers; remove the cores, then large dice. Halve and peel the onion; cut into 1/2-inch-wide wedges, keeping the layers intact. Pit and roughly chop the dates. Pick the mint leaves off the stems.

    Roast the chicken & vegetables
    3 Roast the chicken & vegetables

    Line a sheet pan with foil. Add the diced peppers and onion wedges to the foil. Drizzle with olive oil and season with salt and pepper; toss to coat and arrange in an even layer around the edges of the sheet pan. Add the marinated chicken (including the marinade) to the center of the sheet pan of seasoned vegetables. Roast 17 to 19 minutes, or until the vegetables are tender when pierced with a fork and the chicken is cooked through.* Remove from the oven.

    *The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

    Cook the couscous & serve your dish
    4 Cook the couscous & serve your dish

    Meanwhile, add the couscous to the pot of boiling water and cook 5 to 7 minutes, or until tender. Turn off the heat. Drain thoroughly and rinse under warm water to prevent sticking. Return to the pot; add the harissa paste and chopped dates; season with salt and pepper. Stir to combine and cover to keep warm. Serve the roasted chicken and vegetables over the finished couscous. Drizzle with any remaining juices from the sheet pan. Garnish with the mint leaves (tearing just before adding), feta (crumbling before adding), and almonds. Enjoy!

    Tips from Home Chefs

    Prepare the marinade & marinate the chicken
    1 Prepare the marinade & marinate the chicken

    Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Halve the orange crosswise; squeeze the juice into a large bowl. Pit and roughly chop the olives. To the bowl of orange juice, add the chopped olives, spice blend, and 1 tablespoon of olive oil; season with salt and pepper. Whisk to combine. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Add to the bowl of marinade; turn to coat. Set aside to marinate, turning occasionally, at least 10 minutes.  

    2 Prepare the remaining ingredients

    Meanwhile, cut off and discard the stems of the peppers; remove the cores, then large dice. Halve and peel the onion; cut into 1/2-inch-wide wedges, keeping the layers intact. Pit and roughly chop the dates. Pick the mint leaves off the stems.

    Prepare the remaining ingredients
    Roast the chicken & vegetables
    3 Roast the chicken & vegetables

    Line a sheet pan with foil. Add the diced peppers and onion wedges to the foil. Drizzle with olive oil and season with salt and pepper; toss to coat and arrange in an even layer around the edges of the sheet pan. Add the marinated chicken (including the marinade) to the center of the sheet pan of seasoned vegetables. Roast 17 to 19 minutes, or until the vegetables are tender when pierced with a fork and the chicken is cooked through.* Remove from the oven.

    *The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

    4 Cook the couscous & serve your dish

    Meanwhile, add the couscous to the pot of boiling water and cook 5 to 7 minutes, or until tender. Turn off the heat. Drain thoroughly and rinse under warm water to prevent sticking. Return to the pot; add the harissa paste and chopped dates; season with salt and pepper. Stir to combine and cover to keep warm. Serve the roasted chicken and vegetables over the finished couscous. Drizzle with any remaining juices from the sheet pan. Garnish with the mint leaves (tearing just before adding), feta (crumbling before adding), and almonds. Enjoy!

    Cook the couscous & serve your dish
    Browse Steps
    1 of 4