Tamarind-Glazed Chicken with Herbed Couscous and Cumin Roasted Carrots

Instructions

1. 1

   Preheat the oven to 425°F / 220°C. On a sheet pan, toss the carrots with 1 tbsp olive oil, half of the cumin, 1/2 tsp salt, and a pinch of black pepper. Roast for 25 to 30 minutes at 425°F / 220°C, stirring halfway through, until tender and browned at the edges.

2. 2

   While the carrots roast, pat the chicken dry and season it with the smoked paprika, the remaining cumin, 1/2 tsp salt, and half of the black pepper.

3. 3

   In a small bowl, whisk together the tamarind paste, honey, Dijon mustard, lemon juice, and 1 tbsp hot water until smooth.

4. 4

   Heat a large skillet over medium-high heat. Add 1 tbsp olive oil and sear the chicken for 4 to 5 minutes per side until nicely colored. Lower the heat to medium, add half of the garlic and half of the red onion, and cook for 2 more minutes, stirring until fragrant.

5. 5

   Pour the tamarind mixture over the chicken and cook for 3 to 4 minutes over medium heat, spooning the glaze over the pieces, until the sauce thickens and the chicken is fully cooked.

6. 6

   Place the couscous in a heatproof bowl with 1 tbsp olive oil, the remaining garlic, 1/2 tsp salt, and the hot chicken broth or water. Cover and let it stand for 5 minutes. Then fluff with a fork.

7. 7

   Add the lemon zest, parsley, cilantro, remaining red onion, and the rest of the black pepper to the couscous. Toss gently so it stays light and fragrant.

8. 8

   Toast the sliced almonds in a small skillet over low heat for 2 to 3 minutes, stirring constantly, until lightly golden.

9. 9

   Serve a bed of herbed couscous on each plate, top with the glazed chicken and its sauce, add the roasted carrots on the side, and finish with the toasted almonds over the top.