Moroccan Couscous Stuffed Chicken Breasts with Herb Sauce

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Moroccan Couscous Stuffed Chicken Breasts with Herb Sauce
  • Prep Time: 30
  • Total Time: 50
  • Servings: 4
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About this Recipe

Ingredients

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
HERB SAUCE:
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
1 Lemon, juice
2 tsp (10 mL) Honey
1/2 cup (125 mL) Olive oil

Directions

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.

Notes

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