Seared Chicken & Currant Couscous with Tomato Chutney-Glazed Apple
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Seared Chicken & Currant Couscous

with Tomato Chutney-Glazed Apple

Group Created with Sketch. 25 min
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    4 Servings
  • icon-nutrition Created with Sketch. Est. 640 Cals/serving
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In this dynamic dish, tender chicken thighs are cooked alongside a duo of spiced tomato chutney and sweet apple, then finished with a dollop of tzatziki, which adds a bit of refreshing creaminess that perfectly balances the rich flavors of the glaze.

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ingredients
Seared Chicken & Currant Couscous with Tomato Chutney-Glazed Apple
Title
  • 1½ lbs Boneless, Skinless Chicken Thighs
  • 1 cup Yellow Couscous
  • 1 Apple
  • ¾ lb Carrots
  • 2 Tbsps Butter
  • 2 Tbsps Savory Tomato Chutney
  • ½ cup Tzatziki (Cucumber-Yogurt Sauce)
  • 2 Tbsps Dried Currants
  • 1 Tbsp Honey
  • ⅓ cup Chicken Bone Broth
  • 1 Tbsp White Wine Vinegar
  • 3 Tbsps Roasted Almonds
Prepare & roast the carrots:
1 Prepare & roast the carrots:

Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Line a sheet pan with foil. Peel the carrots; halve lengthwise, then thinly slice crosswise. Place on the foil. Drizzle with olive oil and season with salt and pepper. Toss to coat; arrange in an even layer. Roast 11 to 13 minutes, or until browned and tender when pierced with a fork. Remove from the oven. 

Prepare the remaining ingredients & make the dressing:
2 Prepare the remaining ingredients & make the dressing:

While the carrots roast, core and medium dice the apple. Roughly chop the almonds. In a bowl, whisk together the vinegar, honey (kneading the packet before opening), and 1 tablespoon of olive oil. Season with salt and pepper.

Cook the chicken & glaze the apple:
3 Cook the chicken & glaze the apple:

While the carrots continue to roast, pat the chicken dry with paper towels. Season with salt and pepper on both sides. In a bowl, whisk together the tomato chutney and 1/4 cup of water. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes, or until browned. Flip and add the diced apple and tomato chutney mixture (carefully, as the liquid may splatter). Loosely cover the pan with foil. Cook, without stirring, 6 to 7 minutes, or until the apple is softened and the chicken is cooked through. Turn off the heat. Leaving the apple and glaze in the pan, transfer the cooked chicken to a plate. Add the butter to the pan and stir until melted and combined. Taste, then season with salt and pepper if desired.

Cook the couscous:
4 Cook the couscous:

While the chicken cooks, in a medium pot, combine the couscous, currants, broth, a big pinch of salt, and 2/3 cup of water. Heat to boiling on high. Once boiling, turn off the heat. Cover and let stand 6 to 8 minutes, or until the water has been absorbed and the couscous is tender. Fluff with a fork.

Finish the couscous & serve your dish:
5 Finish the couscous & serve your dish:

To the pot of cooked couscous, add the roasted carrots and dressing; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished couscous topped with the cooked chicken and glazed apple (including any glaze from the pan). Top the chicken with the tzatziki and chopped almonds. Enjoy! 

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Prepare & roast the carrots:
1 Prepare & roast the carrots:

Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Line a sheet pan with foil. Peel the carrots; halve lengthwise, then thinly slice crosswise. Place on the foil. Drizzle with olive oil and season with salt and pepper. Toss to coat; arrange in an even layer. Roast 11 to 13 minutes, or until browned and tender when pierced with a fork. Remove from the oven. 

2 Prepare the remaining ingredients & make the dressing:

While the carrots roast, core and medium dice the apple. Roughly chop the almonds. In a bowl, whisk together the vinegar, honey (kneading the packet before opening), and 1 tablespoon of olive oil. Season with salt and pepper.

Prepare the remaining ingredients & make the dressing:
Cook the chicken & glaze the apple:
3 Cook the chicken & glaze the apple:

While the carrots continue to roast, pat the chicken dry with paper towels. Season with salt and pepper on both sides. In a bowl, whisk together the tomato chutney and 1/4 cup of water. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes, or until browned. Flip and add the diced apple and tomato chutney mixture (carefully, as the liquid may splatter). Loosely cover the pan with foil. Cook, without stirring, 6 to 7 minutes, or until the apple is softened and the chicken is cooked through. Turn off the heat. Leaving the apple and glaze in the pan, transfer the cooked chicken to a plate. Add the butter to the pan and stir until melted and combined. Taste, then season with salt and pepper if desired.

4 Cook the couscous:

While the chicken cooks, in a medium pot, combine the couscous, currants, broth, a big pinch of salt, and 2/3 cup of water. Heat to boiling on high. Once boiling, turn off the heat. Cover and let stand 6 to 8 minutes, or until the water has been absorbed and the couscous is tender. Fluff with a fork.

Cook the couscous:
Finish the couscous & serve your dish:
5 Finish the couscous & serve your dish:

To the pot of cooked couscous, add the roasted carrots and dressing; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished couscous topped with the cooked chicken and glazed apple (including any glaze from the pan). Top the chicken with the tzatziki and chopped almonds. Enjoy!