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Mediterranean Chicken with Couscous One Star

Mediterranean Chicken with Couscous

Get Ready

Servings: Serves 4

Prep Time: 10 minutes

Cook Time: 35 minutes

Ingredients: Add ingredients to List

8 bone-in, skin-on chicken thighs
Salt and pepper
1/4 cup all-purpose flour, for dredging
1 Tbsp. olive oil
3/4 cup plus 2/3 cup water
1/2 cup drained Taste of Inspirations Mediterranean Olive Medley, olives halved lengthwise
2 1/2 cups frozen riced cauliflower
1/2 cup Hannaford Roasted Garlic & Olive Oil Couscous Mix, plus 1 Tbsp. spice mixture from packet
1 heaping cup red seedless grapes
1/4 cup chopped fresh parsley

directions:

1. Place a rack in upper-middle of oven and heat to 400 degrees. Pat chicken dry with paper towels and season lightly with salt and pepper; dredge with flour.
2. Heat oil in a large oven-safe skillet over medium-high heat until shimmering. Add four chicken thighs, skin side down, and cook without moving until golden brown, 3 to 5 minutes.
3. Turn chicken over and continue to cook until browned, about 3 more minutes; transfer to a large plate. Repeat with remaining chicken, adjusting heat as needed to keep pan drippings from burning; transfer to plate.
4. Drain fat from skillet, then stir in 3/4 cup water and the olives, scraping up any brown bits. Nestle chicken into skillet, transfer to oven, and bake until the thickest part of the thighs register 165 degrees, about 20 minutes.
5. Meanwhile, add riced cauliflower to a large saucepan and heat over medium-high heat. Cook, stirring occasionally, until cauliflower is hot and any liquid has evaporated, 3 to 5 minutes. Stir in couscous, 1 tablespoon spice mixture from packet, and remaining 2/3 cup water, and bring to a simmer. Remove from heat, cover, and let sit 5 minutes.
6. Transfer chicken to a clean plate. Return skillet to stovetop and bring sauce to a simmer. Add grapes and cook, stirring frequently, until sauce becomes thick enough to coat the back of a spoon, about 2 minutes. Fluff couscous with a fork and transfer to plates. Divide chicken among plates and spoon sauce over top; sprinkle with parsley and serve.
Source: Hannaford fresh Magazine, September - October 2018

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Quantity Ingredients coupon
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8 bone-in, skin-on chicken thighs  
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Salt and pepper  
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1/4 cup all-purpose flour, for dredging  
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1 Tbsp. olive oil  
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3/4 cup plus 2/3 cup water  
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1/2 cup drained Taste of Inspirations Mediterranean Olive Medley, olives halved lengthwise  
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2 1/2 cups frozen riced cauliflower  
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1/2 cup Hannaford Roasted Garlic & Olive Oil Couscous Mix, plus 1 Tbsp. spice mixture from packet  
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1 heaping cup red seedless grapes  
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1/4 cup chopped fresh parsley  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 4
Base Nutrients
Calories 470 kcal (23%)
Calories from Fat 234 kcal (0%)
Total Fat 26 g (40%)
Saturated Fat 6 g (30%)
Cholesterol 155 mg (51%)
Sodium 510 mg (21%)
Total Carbohydrates 33 g (11%)
Dietary Fiber 3 g (12%)
Protein 33 g (55%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
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