Cherry Balsamic Chicken with Almond Couscous & Roasted Carrots

Tonight’s palette: A saucy coating that includes glossy cherry jam & balsamic pan sauce—because why choose one of these ingredients when you can have both? Also on the mood board: a side of almond-studded couscous and roasted carrots. Paint it all together and you have a dinner to Remem-brandt. (See what we did there?)

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Adjust rack to middle position.

Step 2

Melt 1 TBSP butter in sm. pot over med.-high. Add almonds; cook (1-2 min.), stirring, until lightly browned. Add garlic, couscous, & pinch salt; cook (30 sec.), stirring. Stir in ¾ cup water & cover; bring to boil, then cover & reduce to low. Cook (6-8 min.)until couscous is tender. Drain any excess water from pot if necessary. Keep covered off heat until ready to serve.

Step 3

Toss carrots on baking sheet with drizzle of oil & salt/pepper. Roast on middle rack (20-25 min.) until browned & tender.

Step 4

Meanwhile, pat chicken dry with paper towels; season generously all over with salt/pepper. Heat drizzle of oil in lg. pan over med.-high. Add chicken; cook (5-7 min. per side) until browned & cooked through. Turn off heat; transfer to cutting board to rest.

Step 5

Heat drizzle of oil in same pan over med.-high. Add scallion whites; cook (1 min.), stirring. Pour in vinegar, stock concentrate, jam, & ¼ cup water; whisk to combine. Bring to simmer; cook (3-4 min.) until thickened. Turn off heat; stir in 1 TBSP butter until melted. Season with salt/pepper.

Step 6

Fluff couscous with fork; season with salt/pepper. (For an extra-rich flavor, stir in 1 TBSP butter. Thinly slice chicken crosswise. Divide couscous, chicken, & carrots between plates. Top chicken with sauce. Garnish with scallion greens & serve.

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