|4 tbsp||(60 mL) Olive oil, divided|
|2||Cloves garlic, minced|
|1 - 2 tsp||(5-10 mL) Harissa paste (depending on how much spice you prefer)|
|1/4 cup||(60 mL) Grated carrots|
|2 tbsp||(30 mL) Dried currants or raisins|
|3/4 cup||(175 mL) Chicken broth|
|1/2 cup||(125 mL) Couscous|
|Chopped fresh parsley or mint|
|4||Maple Leaf Prime Naturally® Boneless Skinless Chicken Breasts|
|Salt and pepper|
|1/4 cup||(60 mL) Chopped fresh parsley|
|1/2 cup||(125 mL) Fresh mint leaves|
|1/4 tsp||(1 mL) Cumin|
|1/2 tbsp||(8 mL) Ground ginger|
|1/2 tsp||(2 mL) Salt|
|2 tsp||(10 mL) Honey|
|1/2 cup||(125 mL) Olive oil|
HEAT 2 tbsp (30 mL) of olive oil in a medium saucepan over medium-high. Add garlic and Harissa paste. Cook for 1-2 minutes or until fragrant. Stir in carrots and currants or raisins along with the chicken broth. Add couscous, cover and remove from heat. Let stand for 5-7 minutes or until all of the liquid has been absorbed. Fluff with a fork and stir in parsley or mint. Season with salt and pepper to taste. Cool completely.
PREHEAT oven to 350°F (180°C).
CUT an incision lengthwise along each chicken breast to create a pocket about 2” (5 cm) long. Spoon couscous mixture into the pockets. Season the chicken on both sides with salt and pepper. Heat the remaining olive oil in a large skillet over medium-high. Sear the chicken breasts for about 2 minutes per side or until golden brown. Transfer the chicken to an oven proof baking dish and roast uncovered for 15-20 minutes or until the internal temperature reaches 165°F (74°C).
MEANWHILE combine all of the ingredients for the herb sauce in a blender. Pulse until just blended.
SERVE chicken drizzled with herb sauce.
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