Chicken is always a weeknight winner. It’s satisfying, speedy, and so versatile, which is why our chefs are always brainstorming new ways to take it to the next level. The kicker this week: a glossy cherry jam and balsamic pan sauce. Sweet and savory is the name of the game, with the sides being no exception. Almond-studded couscous and roasted carrots pair perfectly with the tangy-sweet chicken. Prepare for a flavor explosion.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
9 ounce
Carrots
2 unit
Scallions
2 clove
Garlic
½ ounce
Almonds
(Contains Tree Nuts)
½ cup
Israeli Couscous
(Contains Wheat)
12 ounce
Chicken Breasts
5 teaspoon
Balsamic Vinegar
1 unit
Chicken Stock Concentrate
2 tablespoon
Cherry Jam
3 tablespoon
Butter
(Contains Milk)
5 teaspoon
Olive Oil
Salt
Pepper
Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry all produce. Mince garlic. Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Trim and thinly slice scallions, separating whites from greens.
Melt 1 TBSP butter in a small pot over medium-high heat. Add almonds; cook, stirring, until lightly browned, 2-3 minutes. Add garlic, couscous, and a pinch of salt; cook for 30 seconds. Stir in ¾ cup water (1½ cups for 4 servings) and cover. Bring to a boil, then reduce heat to low. Simmer, covered, until couscous is tender, 6-8 minutes. Drain any excess water from pot, if necessary. Keep covered off heat until ready to serve.
Meanwhile, toss carrots on a baking sheet with a large drizzle of olive oil, salt, and pepper. Roast on middle rack until browned and tender, 20-25 minutes.
While carrots roast, pat chicken dry with paper towels; season generously all over with salt and pepper. Heat a large drizzle of olive oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 5-7 minutes per side. Turn off heat; transfer to a cutting board to rest.
Heat a drizzle of olive oil in same pan over medium-high heat. Add scallion whites and cook for 1 minute. Pour in vinegar, stock concentrate, jam, and ¼ cup water (⅓ cup for 4 servings); whisk to combine. Bring to a simmer and cook until thickened, 1-2 minutes. Turn off heat; stir in 1 TBSP butter (2 TBSP for 4) until melted. Season with salt and pepper.
Stir 1 TBSP butter (2 TBSP for 4 servings) into pot with couscous; season with salt and pepper. Thinly slice chicken crosswise. Divide couscous, chicken, and carrots between plates. Top chicken with sauce. Garnish with scallion greens and serve.