Moroccan-Style Chicken and Pearl Couscous en Papillote

the Breville Test Kitchen

Moroccan-Style Chicken and Pearl Couscous en Papillote

Name: Moroccan-Style Chicken and Pearl Couscous en Papillote
Cook time: 600 s
Total time: 2100 s
Yield: Serves 2
Ingredients: 2 boneless and skinless chicken breasts - approximately 10½ oz each; Cooking oil spray; ½ cup (3 oz) pearl couscous - rinsed; 3½ oz cherry tomatoes - halved; ½ small red onion - sliced, approximately 2 oz; 12 pitted green olives - approximately 1 oz; 2 preserved lemon wedges - approximately ½ oz, peel julienned; ¼ tsp kosher salt - plus extra to season; 1 cup (8 fl oz) chicken stock; 1 tbsp coarsely chopped flat-leaf parsley - plus extra to serve, optional; Freshly ground black pepper - to season; Lemon - cut into wedges, to serve; ¼ cup (2 fl oz) extra-virgin olive oil; 2 cloves garlic - minced; 1 tsp finely grated ginger; 1 tsp kosher salt; ½ tsp paprika; ½ tsp ground cumin; ½ tsp ground cinnamon; ¼ tsp ground ginger; ¼ tsp ground turmeric; Pinch cayenne pepper

Bring the warm, spiced soul of a Moroccan tagine to your home oven with this clever en papillote twist. Steaming chicken breast and pearl couscous in parchment gently coaxes out the aromatic charm of the Moroccan spices. Briny olives and preserved lemon add that signature North African depth, infusing each bite with bright, fermented punch. It’s a fragrant, one-packet wonder that delivers maximum flavor with minimal mess.

the Smart Oven® Air Fryer Pro

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35 mins total time

10 mins active time

Easy

Serves 2

Ingredients

Measurements:

2 boneless and skinless chicken breasts
approximately 10½ oz each
Cooking oil spray
½ cup (3 oz) pearl couscous
rinsed
3½ oz cherry tomatoes
halved
½ small red onion
sliced, approximately 2 oz
12 pitted green olives
approximately 1 oz
2 preserved lemon wedges
approximately ½ oz, peel julienned
¼ tsp kosher salt
plus extra to season
1 cup (8 fl oz) chicken stock
1 tbsp coarsely chopped flat-leaf parsley
plus extra to serve, optional
Freshly ground black pepper
to season
Lemon
cut into wedges, to serve

For the spice marinade

¼ cup (2 fl oz) extra-virgin olive oil
2 cloves garlic
minced
1 tsp finely grated ginger
1 tsp kosher salt
½ tsp paprika
½ tsp ground cumin
½ tsp ground cinnamon
¼ tsp ground ginger
¼ tsp ground turmeric
Pinch cayenne pepper

Instructions

1
To make the spice marinade, place all the ingredients in a large bowl and mix to combine.
2
Add the chicken and turn to coat.
Tip: The chicken can be marinated covered in the fridge for up to 24 hours
3
Insert the wire rack into position 6. Set the oven to Air Fry, Super Convection, 390°F, for 20 minutes and press Start to preheat. Meanwhile, continue to the next step.
4
Place a rectangular piece of parchment paper approximately 10-inch x 18-inch, on top of a piece of lightly greased foil, approximately 12-inch x 20-inch. Lightly grease the parchment paper. Repeat this process to create another sheet for a second parcel.
5
Place 1 sheet of the foil and parchment onto the pizza pan or flat tray. Place the couscous on the parchment paper and spread to an even layer. Top with the chicken in a single layer, then spoon over any remaining marinade from the bowl. Scatter with the tomatoes, onion, olives, preserved lemon and salt. Top with the second sheet of parchment and foil. Fold and crimp the edges of the two shorter sides and one longer side until well sealed.
6
Slide the parcel into the roasting pan. With the parcel open, tilt the pan and pour in the stock. Fold and crimp the remaining edge until well sealed.
Tip: Folding and crimping the corners of the parcel will minimize leakage during cooking. Keeping the final sealed edge raised against the rim of the roasting pan will also help prevent leaks.
7
Once preheated, place the pan in the oven and air fry for 20 minutes.
8
Carefully open the parcel. The chicken is ready when a meat thermometer inserted into the thickest part reads a minimum of 147°F. If not, reseal the parcel well and air fry a little longer.
9
Remove from the oven, reseal the parcel well and allow to rest for 10 minutes.
Tip: Ensure you seal the parcel well, as the residual heat allows the chicken to finish cooking through.
10
Carefully open the parcel. Transfer the chicken to a cutting board and slice. Pour the remaining contents of the parcel into a medium bowl. Add the parsley and adjust the seasoning if needed. Stir to combine.
11
Spoon the couscous onto plates and lay the sliced chicken over the top. Scatter over extra parsley and serve with lemon wedges for squeezing, adding a fresh, citrusy lift to every bite.