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Chicken Supreme with Tomatoes and Olives with Couscous and Almonds https://www.metro.ca/userfiles/image/recipes/supreme-de-poulet-aux-tomates-et-olives-couscous-et-amandes-10801.jpg PT30M PT25M PT1H00M
In a pot, bring water and olive oil to a boil.Place couscous in a bowl.When water is boiling, pour over couscous until water surpasses couscous by 1 cm.Cover and let sit 5-8 minutes. Fluff with a fork.Meanwhile, season chicken breasts with salt and pepper.In a pan, sear the chicken breasts in the butter over medium heat for 2 minutes each side.Cut the onion into small dice.Slice the olives.Add the spice mix to the pan with the chicken and mix well.Add olives and onions and cook for 3 minutes.Add the tomatoes and the raisins.Cover and cook for 10-15 minutes or until chicken internal temperature reaches 165°F.Remove chicken from pan and let it rest 5 minutes before slicing.Meanwhile, chop the parsley.Optional: Toast the almonds in a pan over medium heat for 5 minutes or until golden.Serve the couscous, top with a chicken breast and sauce and garnish with parsley and almonds.Source: Missfresh.com
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20 g almonds 1 Tbsp. (15 mL) butter 1/4 tsp. (1 1/4 mL) ground cinnamon 3/4 cup (180 mL) couscous 1 cup (250 mL) water 1 Tbsp. (15 mL) olive oil 1 yellow onion 60 g green olives 1 tsp. (5 mL) paprika 4 g parsley 2 chicken breast 2 c. à soupe (30 ml) sultana raisins 1 cup (250 mL) diced tomatoes
Chicken Supreme with Tomatoes and Olives 
with Couscous and Almonds

Chicken Supreme with Tomatoes and Olives with Couscous and Almonds

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2
servings
0:30
Preparation
0:25
COOKING
1:00
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 20 g
    almonds
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    $2.99 ea.

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  • 1 Tbsp.
    (15 mL)
    butter
  • 1/4 tsp.
    (1 1/4 mL)
    ground cinnamon
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    CLUB HOUSE ORGANIC GROUND CINNAMON

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  • 3/4 cup
    (180 mL)
    couscous
  • 1 cup
    (250 mL)
    water
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  • 1 Tbsp.
    (15 mL)
    olive oil
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    750 ml - 1 L SELECTED VARIETIES


  • 1
    yellow onion
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    CARROT OR YELLOW ONIONS

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    2 lb PRODUCT OF ONTARIO, CANADA NO. 1 GRADE DOLE COLOURFUL COLESLAW OR GARDEN SALAD 340 - 397 g PRODUCT OF U.S.A.


  • 60 g
    green olives
  • 1 tsp.
    (5 mL)
    paprika
  • 4 g
    parsley
  • 2
    chicken breast
  • 2 c. à soupe
    (30 ml)
    sultana raisins
  • 1 cup
    (250 mL)
    diced tomatoes
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    SEEDLESS CUCUMBERS

    SEEDLESS CUCUMBERS

    $1.99 ea. or /lb

    PRODUCT OF ONTARIO, CANADA No. 1 GRADE, 1.99 EA. TOMATOES ON THE VINE PRODUCT OF ONTARIO, 1.99/lb, 4.39/kg


    GRAPE TOMATOES

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    283 g PRODUCT OF ONTARIO


Imprimer ma sélection

Preparation

In a pot, bring water and olive oil to a boil.

Place couscous in a bowl.

When water is boiling, pour over couscous until water surpasses couscous by 1 cm.

Cover and let sit 5-8 minutes. Fluff with a fork.

Meanwhile, season chicken breasts with salt and pepper.

In a pan, sear the chicken breasts in the butter over medium heat for 2 minutes each side.

Cut the onion into small dice.

Slice the olives.

Add the spice mix to the pan with the chicken and mix well.

Add olives and onions and cook for 3 minutes.

Add the tomatoes and the raisins.

Cover and cook for 10-15 minutes or until chicken internal temperature reaches 165°F.

Remove chicken from pan and let it rest 5 minutes before slicing.

Meanwhile, chop the parsley.

Optional: Toast the almonds in a pan over medium heat for 5 minutes or until golden.

Serve the couscous, top with a chicken breast and sauce and garnish with parsley and almonds.

Source: Missfresh.com

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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