Seared Chicken with Cranberry Currant Pan Sauce, Scallion Couscous and Roasted Zucchini

This dish brings together juicy seared chicken breasts and a vibrant cranberry currant pan sauce that’s both sweet and tangy. The sauce, made with currant jam and dried cranberries, adds a rich, fruity depth that perfectly complements the savory chicken.

Alongside, you’ll find fluffy couscous flecked with scallions and tender roasted zucchini, making this a well-rounded meal bursting with winter flavor. It’s simple enough for a weeknight yet impressive enough for company.

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Ingredients

1 unit Currant JamView ingredient guideLike ingredientDislike ingredient

0.5 cup Israeli CouscousView ingredient guideLike ingredientDislike ingredient

1 unit Dried CranberriesView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit ScallionsView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F (220°C).
2. Trim the ends off the zucchini, then cut it into 1/2-inch thick half-moons. Place on a baking sheet, drizzle with oil, season with salt and pepper and toss to coat. Roast for 15-20 minutes, until tender and lightly browned.
3. While the zucchini roasts, cook the couscous: In a small pot, bring 1 cup of water to a boil. Add the couscous, reduce heat to low, cover and simmer for 8-10 minutes until tender. Drain any excess water if needed.
4. Thinly slice the scallions, separating white and green parts. When the couscous is done, stir in the scallion greens and season with salt and pepper. Keep covered.
5. Pat the chicken cutlets dry with paper towels and season both sides with salt and pepper. Heat a large skillet over medium-high heat and add a drizzle of oil. Cook the chicken for 3-4 minutes per side, until golden brown and cooked through (internal temperature 165°F). Transfer to a plate and tent with foil.
6. In the same skillet, reduce heat to medium. Add the currant jam, dried cranberries, chicken stock concentrate and 1/4 cup water. Stir, scraping up any browned bits and let simmer for 2-3 minutes until slightly thickened.
7. Slice the chicken and serve over the scallion couscous with roasted zucchini. Spoon the cranberry currant pan sauce over the chicken.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, you can use boneless skinless chicken breasts. Pound them to an even thickness for even cooking and adjust the cooking time as needed.

What can I substitute for currant jam?

You can use any berry jam or preserves, such as raspberry or strawberry, for a similar sweet-tart flavor.

Is this recipe gluten-free?

The Israeli couscous contains wheat, so it is not gluten-free. For a gluten-free version, substitute with rice or quinoa.