Balsamic Cherry Chicken with Almond Couscous and Roasted Carrots

This balsamic cherry chicken brings together tender pan-seared cutlets and a glossy, tangy-sweet sauce made with cherry jam and balsamic vinegar. The combination is a flavor explosion that’s both comforting and elegant.

On the side, fluffy Israeli couscous gets a nutty crunch from toasted sliced almonds, while oven-roasted carrots add a natural sweetness that ties the whole dish together. It’s a complete meal that’s quick enough for a busy weeknight but impressive enough for company.

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Ingredients

9 ounce CarrotView ingredient guideLike ingredientDislike ingredient

1 unit Cherry JamView ingredient guideLike ingredientDislike ingredient

0.5 cup Israeli CouscousView ingredient guideLike ingredientDislike ingredient

5 teaspoon Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

0.5 ounce Sliced AlmondsView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F. Line a baking sheet with parchment paper.
2. Peel and slice the carrots into ½-inch thick rounds. Toss with a drizzle of oil, salt and pepper. Spread on the prepared baking sheet and roast for 20-25 minutes, until tender and lightly browned.
3. While carrots roast, cook the couscous: In a small saucepan, bring 1 cup of water to a boil. Add the Israeli couscous and a pinch of salt. Reduce heat to low, cover and simmer for 8-10 minutes until tender. Drain any excess water and set aside.
4. In a small bowl, stir together the cherry jam, balsamic vinegar and chicken stock concentrate. Set aside.
5. Mince the garlic clove. Thinly slice the scallions, separating white and green parts.
6. Pat the chicken cutlets dry with paper towels and season both sides with salt and pepper.
7. Heat a large skillet over medium-high heat and add a drizzle of oil. Sear the chicken cutlets for 3-4 minutes per side, until golden and cooked through (internal temp 165°F). Remove chicken to a plate and tent with foil.
8. Reduce heat to medium. Add the minced garlic and white parts of scallions to the skillet; cook for 30 seconds until fragrant. Pour in the cherry-balsamic mixture and bring to a simmer, scraping up any browned bits. Cook for 1-2 minutes until slightly thickened.
9. Return the chicken to the skillet, turning to coat in the sauce. Simmer for 1 minute.
10. Toast the sliced almonds in a dry small pan over medium heat for 2-3 minutes, until golden and fragrant.
11. Fluff the cooked couscous with a fork and stir in the toasted almonds and green scallion parts.
12. Serve the chicken with the roasted carrots and almond couscous. Spoon any remaining pan sauce over the chicken.

Recipe Tips

FAQ

Can I use regular couscous instead of Israeli couscous?

Yes, but the texture will be different. Israeli couscous is larger and chewier. If using regular couscous, reduce cooking time to about 5 minutes.

Can I make this recipe dairy-free?

Yes, this recipe is naturally dairy-free. Just ensure your chicken stock concentrate is dairy-free (most are).

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.