Moroccan Boneless Chicken with Citrus Couscous and Flatbread

Tremblays Xperience Verified independent store

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Tender chicken thigh simmered with harissa, figs, chickpeas and coriander, served with bright citrus couscous and a warm flatbread. Fragrant North African comfort.How to heatMicrow ave for 4 minutes or boil in hot water for 12 minutes. Heat the chicken pouch in boiling water for 12 minutes, then rest for 1 minute. Poach the flatbread in the bag for 8 minutes (or warm in a toaster). Plate the couscous and pour over the chicken. ⚠️ Caution: contents will be hot. Show more