Chicken Thigh and Dates in Tomato Sauce
over couscous with cucumber yoghurt and shaved almonds- Gluten
- Tarwe
- Melk (inclusief lactose)
- Amandelnoten
- Noten
- Mosterd
- Soja
- Lupine
- May contain traces of allergens
- Pecannoten
- Sesamzaad
- Pinda's
- Pistachenoten
- Walnoten
- Macadamianoten
- Cashewnoten
- Noten
- Paranoten
- Amandelnoten
- Hazelnoten
- Gluten
- Ei
- Gerst
- Kamut
- Khorasan (tarwe)
- Haver
- Spelt
- Rogge
- Selderij
- Tarwe
- Zwaveldioxide en sulfiet
Ingredients
75 g
Wholewheat couscous
(Contains: Gluten, Tarwe May be present: Mosterd, Soja, Lupine)
100 g
Chicken thigh strips with Mediterranean herbs
½ sachet(s)
Ras el hanout
½ piece
Persian cucumber
½ piece
Onion
½ piece
Garlic
1 piece
Tomato
½
Tomato paste
20 g
Chopped dates
(May be present: Pecannoten, Sesamzaad, Pinda's, Pistachenoten, Walnoten, Macadamianoten, Cashewnoten, Noten, Paranoten, Amandelnoten, Hazelnoten)
50 g
Organic full-fat yogurt
(Contains: Melk (inclusief lactose))
½ piece
Lemon
10 g
Shaved almonds
(Contains: Amandelnoten, Noten May be present: Mosterd, Soja, Lupine, Sesamzaad, Pinda's, Noten, Gluten, Ei, Gerst, Kamut, Khorasan (tarwe), Haver, Spelt, Rogge, Selderij, Tarwe, Zwaveldioxide en sulfiet)
5 g
Fresh flat leaf parsley
(May be present: Selderij)
Not included in your delivery
175 milliliters
Low sodium vegetable stock
½ tablespoon
Olive oil
to taste
Extra virgin olive oil
50 milliliters
Water for the sauce
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Prepare the stock in a pot or saucepan. Take the pan off the heat and transfer the couscous to the stock. Allow to stand for 8 minutes, covered. Fluff through the couscous with a fork to separate the grains.
- In a small bowl, well the dates in hot water.
- Heat a clean frying pan over high heat and toast the shaved almonds until golden brown. Remove from the pan and set aside.
- Meanwhile, slice the onion and crush or mince the garlic.
- Cut the tomato into 6 wedges.
- Heat a drizzle of olive oil in the same frying pan over medium-high heat. Fry the onion, garlic, tomato and chicken with the ras el hanout for 7 minutes.
- Drain the dates. Add the tomato paste, the dates and the water for the sauce (see pantry for amounts) the frying pan. Let simmer for 3 minutes.
- In the meantime, dice the cucumber. Cut the lemon into 6 wedges. Chop the parsley.
- Add a drizzle of extra virgin olive oil to taste, half of the parsley and the juice of 1 lemon wedges per person to the couscous and stir well to combine.
- In a bowl, mix the yogurt with the cucumber and the juice of 1 lemon wedge per person. Season with salt and pepper to taste.
Did you know.. parsley is very high in iron; per gram it contains three times as much as steak, which means even the relatively small amount of parsley in this recipe contributes to a healthy iron intake.
- Serve the couscous on plates.
- Top with the chicken in tomato sauce and the cucumber yogurt.
- Garnish with the shaved almonds and the rest of the parsley. Serve with the rest of the lemon wedges.
