Romesco Chicken & Poblano Pepper

with Currant Couscous

Serves 2 · 20–30 minutes

chicken, weeknight

Ingredients

• 10 oz boneless chicken breast pieces
• 1 red onion
• 3 Tbsps romesco sauce (contains almonds)
• 1 oz Castelvetrano olives
• ½ cup yellow couscous
• 2 cloves garlic
• ¼ cup labneh cheese
• 1 poblano pepper
• 2 scallions
• 2 Tbsps dried currants

Also: olive oil, salt, pepper

Steps

1. Prepare the ingredients

   • Wash and dry the fresh produce.
   • Peel and roughly chop 2 cloves of garlic.
   • Thinly slice the scallions, separating the white bottoms and hollow green tops.
   • Pit and roughly chop the olives.
   • Halve, peel, and thinly slice the onion.
   • Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands immediately after handling.
   • In a large bowl, combine the sliced onion and sliced pepper.

2. Cook the couscous

   • In a small pot, heat a drizzle of olive oil on medium-high until hot.
   • Add the chopped garlic and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until slightly softened.
   • Add the couscous, currants, a big pinch of salt, and 3/4 cup of water (carefully, as the liquid may splatter); stir to combine. Heat to boiling on high.
   • Once boiling, turn off the heat. Cover and let stand 6 to 8 minutes, or until the water has been absorbed and the couscous is tender.
   • Fluff with a fork. Taste, then season with salt and pepper if desired. Cover to keep warm.

3. Cook the chicken & vegetables

   • Meanwhile, pat the chicken dry with paper towels. Add to the bowl of sliced onion and pepper. Season with salt and pepper; stir to coat.
   • In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot.
   • Add the seasoned chicken and vegetables in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned.
   • Add the chopped olives. Cook, stirring occasionally, 3 to 4 minutes, or until the vegetables are softened and the chicken is cooked through.
   • Turn off the heat. Carefully stir in the romesco sauce until thoroughly combined. Taste, then season with salt and pepper if desired.

4. Season the labneh & serve your dish

   • Meanwhile, season the labneh with salt and pepper.
   • Serve the cooked couscous topped with the cooked chicken and vegetables and seasoned labneh. Garnish with the sliced green tops of the scallions.