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Brisket IP

Brisket IP

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Yield: 2 to 6

Adapted from Martha Stewart

Pressure cooking this low-and-slow cut of beef, accompanied by stewing vegetables, turns out a quick-braised brisket meal.

Note: Recipe based on a 4 lb brisket. Adjust other quantities for smaller size.

  • 1TBS vegetable oil
  • 2-4lb beef brisket, fat cap trimmed to ¼-inch thickness, cut into 3 or 4 pieces
  • Kosher salt and freshly ground black pepper
  • 1-2yellow onions, thinly sliced (4 cups)
  • 2cups beef broth
  • 1cup red wine
  • 2TBS tomato paste (optional)
  • 1packet slow cooker pot roast seasoning
  • 3stalks celery, cut into 1-inch lengths
  • 1½lb carrots, peeled and cut into 2-inch lengths (halved lengthwise if thick)
  • 1½lb Yukon Gold potatoes, peeled and cut into 1½-inch pieces
  • chopped parsley leaves, for serving


Set a 6-qt Instant Pot to the SAUTÉ HIGH setting. Add oil and heat until shimmering.

Generously season brisket with salt and pepper. Working in batches, add brisket to pot; cook, flipping occasionally, until golden brown all over, 8 to 10 minutes. Transfer to a plate.

Add onions to pot and season with salt and pepper; cook, stirring occasionally, until translucent, 3 to 4 minutes.

In a bowl whisk together the broth, wine, tomato paste, and pot roast seasoning. Pour into IP. Return brisket to IP.

Seal Instant Pot and set to MANUAL HIGH pressure for 60-90 minutes depending on size.

Once time is complete, turn off machine and manually release pressure; carefully remove lid. Very carefully lift the brisket from liquid and transfer to a cutting board. Tent with foil to keep warm.

Add carrots, celery and potatoes to pot. Secure lid, readjust pressure valve, and cook on MANUAL HIGH pressure for 5 minutes. Once time is complete, turn off machine and manually release pressure; carefully remove lid (do not let vegetables sit on the warming setting). Using a slotted spoon, transfer vegetables to a platter.

Set machine to SAUTÉ HIGH setting and bring liquid to a simmer. Cook until reduced by half, 10 to 15 minutes. Thinly slice brisket against the grain and transfer to platter, sprinkle with parsley, and serve.

Use remaining liquid to make gravy.

Chicken Sausage & Bean Soup

Chicken Sausage & Bean Soup

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with Kale & Carrot

Yield: 2

Meaty Italian chicken sausage, kale, and carrot are simmered together in a rich, gently creamy chicken stock, and then cannellini beans are stirred in for even more hearty flavor.
Prep: 5 Cook: 20

  • 3oz carrot
  • 1lemon
  • 4oz cream sauce base
  • 4oz kale
  • 8oz cannellini beans
  • 9oz Italian chicken sausage mix
  • 1TBS cornstarch
  • 2oz chicken stock concentrates
  • salt & pepper
  • 1tsp cooking oil

Prep:

Wash and dry produce.

Trim, peel, and halve carrot lengthwise, thinly slice crosswise into half-moons. Remove and discard any large stems from kale, chop into bite-size pieces. Drain and rinse beans. Quarter lemon.

Cook sausage & veggies:

Heat a drizzle of oil in a large pot over medium heat. Add sausage, using a spatula, press into an even layer. Cook, undisturbed, until browned on bottom, 2- to 3-minutes.

Break up meat into pieces, then add carrot, kale, and ½ tsp salt. Cook, stirring occasionally, until sausage is cooked through, carrot is slightly softened, and kale begins to wilt, 3- to 4-minutes.

Cook soup:

Meanwhile, in a small bowl, combine cornstarch with 1 TBS water until mixture is smooth and no lumps remain.

Tip: Mix with your finger to ensure there are no lumps!

Stir stock concentrates, cornstarch mixture, half the beans, and 1½ cups water into pot with sausage and veggies. Using the back of a wooden spoon or spatula, partially mash beans in pot.

Cover and bring to a boil, then immediately reduce to a low simmer. Cook until kale is wilted and broth has thickened slightly, 3- to 5-minutes.

Tip: Check if the kale is wilting evenly and stir occasionally if necessary.

Stir in cream sauce base, remaining beans, and a big squeeze of lemon juice. Cook until combined and warmed through, 1- to 2-minutes.

Tip: Add another splash of water if you prefer a thinner broth. Season with salt and pepper to taste.

Serve:

Divide soup between bowls. Serve with remaining lemon wedges on the side.

Cajun Blackened Chicken & Rice Bowls

Cajun Blackened Chicken & Rice Bowls

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with Spicy Crema

Yield: 2

Adapted from: Hello Fresh

Blackened chicken with savory veggies on top of scallion-flecked rice, all finished with a drizzle of spicy crema. Note: add pre-cooked Andouille sausage into this rice for an all-in-one dish
Prep: 10 Cook: 40

  • 12oz chicken breasts
  • 8oz Andouille sausage, pre-cooked (optional)
  • 1carrot
  • 1Roma tomato
  • 1oz chicken stock concentrate
  • 1tsp hot sauce
  • 1long green pepper
  • 1TBS blackening spice
  • 3celery
  • 2scallions
  • ½cup jasmine rice
  • 4TBS sour cream
  • salt & pepper
  • 1TBS olive oil
  • 1TBS butter

Cook rice:

Adjust racks to middle and top positions and preheat oven to 425°F. Wash and dry produce.

Trim and thinly slice scallions, separating whites from greens. Melt 1 TBS butter in a small pot over medium-high heat. Add scallion whites and rice and cook for 30 seconds. Stir in chicken stock concentrate and ¾ cup water. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15 minutes. Turn off heat, and keep covered until ready to serve.

Cook chicken:

Meanwhile, pat chicken dry with paper towels. Season all over with salt, pepper, and half the Blackening Spice. Heat a drizzle of olive oil in a large pan over medium-high heat (use a nonstick pan if you have one). Add chicken and sear until browned, 2- to 4-minutes per side. Turn off heat, transfer to a baking sheet. Bake on top rack until cooked through, 7-10 minutes. Wipe out pan.

Prep:

Wash and dry all produce. Core, de-seed, and dice green pepper into ½-inch pieces. Dice celery into ½-inch pieces. Trim, peel, and dice carrot into ¼-inch pieces. Dice tomato.

Cook veggies:

Heat a large drizzle of olive oil in pan used for chicken over medium-high heat. Add green pepper, celery, and carrot. Cook until slightly softened, 4- to 5-minutes. Add tomato, remaining Blackening Spice, salt, and pepper and Andouille. Cook until softened and tender, 3-5 minutes more.

Tip: If veggies begin to stick, stir in a splash of water.

Make spicy crema and finish rice:

Meanwhile, in a small bowl, combine sour cream, hot sauce (to taste), and a pinch of salt. Stir in water, 1 tsp at a time, until mixture reaches a drizzling consistency.

Stir rice into pan with veggies and Andouille. Season with salt and pepper (to taste).

Finish and serve:

Transfer chicken to a cutting board, then slice crosswise. Divide rice mixture between bowls. Top with sliced chicken and drizzle with spicy crema. Garnish with scallion greens. Top with any remaining hot sauce, if desired.

Blackening Spice Blend

  • 3tsp smoked paprika
  • 1½tsp garlic powder
  • ½tsp white pepper
  • ½tsp black pepper
  • ¼tsp thyme
  • ¼tsp oregano
  • ⅛tsp low heat cayenne
Parmesan-Crusted Cod

Parmesan-Crusted Cod

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with Herbed Potatoes and Carrots

Yield: 2

Cod fillets topped with an herbed panko and Parmesan crust, nicely browned in the oven.
Prep: 10 Cook: 35

  • 12oz Yukon gold potatoes
  • 2cloves garlic
  • 1carrot
  • 1lemon
  • ¼oz parsley
  • ¼cup parmesan cheese
  • 1tsp dried oregano
  • ¼cup panko breadcrumbs
  • 12oz cod
  • salt & pepper
  • 4tsp olive oil
  • 1TBS butter

Boil potatoes:

Wash and dry all produce. Preheat oven to 400°F. Cut potatoes into 1-inch cubes. Put in a medium pot with enough water to cover by an inch and a large pinch of salt. Bring to a boil and cook until pierced easily with a knife, about 15 minutes (keep an eye on time— you’ll be adding carrots to the pot after 10 minutes).

Prep:

Meanwhile, mince or grate garlic. Peel carrot and cut into 2-inch-long pieces. Quarter each piece lengthwise to create sticks. Zest lemon, then cut into wedges. Pick parsley leaves from stems and roughly chop.

Make panko crust:

Combine Parmesan, oregano, lemon zest, panko, half the garlic, and a drizzle of olive oil in a small bowl. Season with salt and pepper.

Bake cod:

Pat cod dry with a paper towel. Place on a lightly oiled baking sheet. Brush each fillet with a drizzle of olive oil. Season with salt and pepper. Put a thick layer of panko crust on top of each, pressing to adhere. Bake in oven until cod flakes when poked with a fork, 10-12 minutes.

Tip: For an extra-crispy crust, heat broiler and broil baked fillets for an additional minute.

Finish carrots and potatoes:

After potatoes have boiled for about 10 minutes, add carrots to pot. Boil until just tender, 5- to 6-minutes. Drain. Return carrots and potatoes to pot. Toss in 1 TBS butter, remaining garlic, and a large pinch of parsley. Season with salt and pepper. Return pot to heat and toss until garlic is fragrant, 1- to 2-minutes.

Serve:

Divide carrots and potatoes between plates and serve next to cod. Garnish with remaining parsley and add a lemon wedge or two to each plate for squeezing over.

Turkish-Spiced Chicken in Apricot Pan Sauce

Turkish-Spiced Chicken in Apricot Pan Sauce

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with Lemon Almond Rice & Harissa-Roasted Carrots

Yield: 2

Chicken cutlet seasoned with a Turkish spice blend of cumin, garlic, coriander, allspice, and chili flakes, served with a jammy, buttery apricot sauce and pair it all with sweet-smoky-tangy harissa-roasted carrots and almond-studded rice.
Prep: 10 Cook: 40

  • 12oz carrots
  • 1TBS harissa powder
  • 10oz chicken cutlets
  • 1oz chicken stock concentrate
  • 2scallions
  • 1lemon
  • ½oz sliced almonds
  • ½cup basmati rice
  • 1TBS Turkish spice blend
  • 1oz apricot jam
  • salt & pepper
  • 2tsp olive oil
  • 2tsp cooking oil
  • 1TBS butter

Prep:

Adjust rack to top position and preheat oven to 425°F. Wash and dry produce.

Trim, peel, and cut carrots into sticks (like fries, ours were 3 inches long and 1⁄3 inch thick). Trim and thinly slice scallions, separating whites from greens. Zest and quarter lemon.

Roast carrots:

Toss carrots on a baking sheet with a drizzle of oil, ¼ tsp harissa powder, and a big pinch of salt and pepper. (Be sure to measure the harissa powder – we sent more.)

Tip: For easy cleanup, line your baking sheet with foil or parchment paper before adding the carrots.

Roast on top rack until lightly browned and tender, 15-20 minutes.

Tip: Give the carrots a taste after roasting and add a pinch more harissa powder if you like things spicy.

Toast nuts & cook rice:

Meanwhile, heat a small dry pot over medium-high heat. Add almonds and cook, stirring occasionally, until lightly toasted, 2- to 4-minutes. Turn off heat, transfer to a small bowl. Wipe out pot.

Heat a drizzle of oil in same pot over medium-high heat. Add half the scallion whites and cook, stirring occasionally, until softened, 1 minute.

Stir in rice, ¾ cup water, and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender,15-18 minutes. Keep covered off heat until ready to serve.

Cook chicken:

While rice cooks, pat chicken dry with paper towels, season all over with half the Turkish Spice Blend, salt, and pepper.

Heat a drizzle of olive oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3- to 5-minutes per side.

Turn off heat, transfer chicken to a plate to rest. Wipe out pan.

Make sauce:

Heat a drizzle of olive oil in same pan over medium heat. Add remaining scallion whites, cook, stirring, until softened, 1 minute.

Stir in jam, stock concentrate, ¼ cup water, and a squeeze of lemon juice. Simmer until thickened, 3- to 5-minutes more.

Turn off heat, stir in 1 TBS butter until melted. Taste and season with salt and pepper.

Tip: Stir in a splash more water if sauce seems too thick.

Finish & serve:

Fluff rice with a fork, stir in toasted almonds and lemon zest to taste. Season with salt and pepper.

Divide chicken, rice, and carrots between plates. Spoon sauce over chicken. Garnish with scallion greens and serve with any remaining lemon wedges on the side.

Turkish Spice Blend

2          parts cumin

2          parts garlic powder

1          part ground coriander

¼         part ground allspice

¼         part chili flakes

Cherry Balsamic Chicken

Cherry Balsamic Chicken

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with Almond Couscous & Roasted Carrots

Yield: 2

A saucy coating that includes glossy cherry jam and balsamic pan sauce—because why choose one of these ingredients when you could both? Add to that a side of almond-studded couscous and roasted carrots.
Prep: 15 Cook: 35

  • 1clove garlic
  • ½oz sliced almonds
  • 5tsp balsamic vinegar
  • 9oz carrots
  • 2scallions
  • 2½oz Israeli couscous
  • 10oz chicken cutlets
  • 1oz chicken stock concentrate
  • 1oz cherry jam
  • salt & pepper
  • 5tsp olive oil
  • 3TBS butter

Prep:

Adjust rack to middle position and preheat oven to 425°F. Wash and dry produce.

Peel and mince garlic. Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Trim and thinly slice scallions, separating whites from greens.

Make almond couscous:

Melt 1 TBS butter in a small pot over medium-high heat. Add almonds, cook, stirring, until lightly browned, 2- to 3-minutes.

Add garlic, couscous, and a pinch of salt, cook for 30 seconds.

Stir in ¾ cup water and cover. Bring to a boil, then reduce heat to low. Simmer, covered, until couscous is tender, 6- to 8-minutes. Drain any excess water from pot if necessary.

Keep covered off heat until ready to serve.

Roast carrots:

Meanwhile, toss carrots on a baking sheet with a large drizzle of olive oil, salt, and pepper.

Roast on middle rack until browned and tender, 20-25 minutes.

Cook chicken:

While carrots roast, pat chicken dry with paper towels, season generously all over with salt and pepper.

Heat a large drizzle of olive oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3- to 5-minutes per side.

Turn off heat, transfer to a cutting board to rest.

Make sauce:

Heat a drizzle of olive oil in same pan over medium-high heat. Add scallion whites and cook for 1 minute.

Pour in vinegar, stock concentrate, jam, and ¼ cup water, whisk to combine. Bring to a simmer and cook until thickened, 1- to 2-minutes.

Turn off heat, stir in 1 TBS butter until melted. Season with salt and pepper.

Finish & serve:

Stir 1 TBS butter into pot with couscous, season with salt and pepper.

Thinly slice chicken crosswise.

Divide couscous, chicken, and carrots between plates. Top chicken with sauce. Garnish with scallion greens and serve.

Sesame Soy Pork Bowls

Sesame Soy Pork Bowls

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with Sriracha Mayo, Cilantro & Crispy Onions

Yield: 2

Buttery, lime-laced jasmine rice topped with saucy ground pork and tender carrots. It’s all drizzled with a delectable Sriracha mayo, then topped with crispy fried onions and fresh cilantro.
Prep: 5 Cook: 30

  • ¾cup jasmine rice
  • 1tsp sriracha
  • 1½oz sesame dressing
  • 1lime
  • 10oz ground pork
  • 2TBS mayonnaise
  • 4oz shredded carrots
  • 4TBS sweet soy glaze
  • 1oz crispy fried onions
  • ¼oz cilantro
  • salt & pepper
  • ½tsp sugar
  • 1tsp cooking oil
  • 1TBS butter

Cook rice:

In a small pot, combine rice, 1¼ cups water, and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.

Keep covered off heat until ready to serve.

Prep & mix mayo:

While rice cooks, wash and dry produce.

Zest and quarter lime. Roughly chop cilantro.

In a small bowl, combine mayonnaise with Sriracha to taste.

Cook pork:

Heat a drizzle of oil in a large pan over medium-high heat. Add pork and a big pinch of salt. Cook, breaking up meat into pieces, until browned, 3- to 4-minutes.

Stir in carrots, sesame dressing, 2½ TBS sweet soy glaze, and ½ tsp sugar. Note: Be sure to measure the sweet soy glaze, we included more. Cook until carrots are softened, pork is cooked through, and sauce has thickened, 2- to 4-minutes more. Taste and season with salt and pepper. Turn off heat.

Finish & serve:

Fluff rice with a fork, stir in lime zest and 1 TBS butter. Season with salt and pepper.

Divide rice between bowls, top with pork mixture and any remaining sauce from pan. Drizzle with Sriracha mayo. Sprinkle with crispy fried onions and cilantro. Serve with lime wedges on the side.

Tunisian-Spiced Meatballs

Tunisian-Spiced Meatballs

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with Apricot Glaze, Roasted Carrots & Scallion Couscous

Yield: 2

Savory-sweet apricot glaze and fluffy, lemon-scented couscous. The meatballs themselves are seasoned with warm Tunisian spices. As a bonus, there’s a side of tender, roasted carrots.

  • Prep:10 Cook: 35
  • 12oz carrots
  • 4TBS apricot jam
  • 10oz ground beef
  • 2scallions
  • 1lemon
  • 2oz chicken stock concentrates
  • 2½oz Israeli couscous
  • ¼cup panko breadcrumbs
  • 1TBS Tunisian spice blend (See below)
  • kosher salt
  • black pepper
  • 1TBS cooking oil
  • 2TBS butter

Prep & mix glaze:

Adjust rack to top position and preheat oven to 425°F.

Wash and dry produce.

Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces.

Trim and thinly slice scallions, separating whites from greens, mince whites.

Zest and quarter lemon.

In a small bowl, combine jam, half the stock concentrates (you’ll use the rest later), and ¼ cup water.

Roast carrots:

Toss carrots on a baking sheet with a large drizzle of oil, salt, and pepper. Roast on top rack, flipping halfway through, until browned and tender, 20-25 minutes.

Cook couscous:

Meanwhile, melt 1 TBS butter in a small pot over medium-high heat. Add couscous and cook, stirring, until lightly toasted, 2-3 minutes. Stir in ¾ cup water and remaining stock concentrates. Bring to a boil, then cover and reduce heat to low. Cook until tender, 6-8 minutes. Keep covered off heat until ready to serve.

Mix & form meatballs:

While couscous cooks, in a large bowl, combine beef, scallion whites, panko, Tunisian Spice, and ¾ tsp salt. Season with pepper. Form into 10-12 1½-inch meatballs

Cook & glaze meatballs:

Heat a drizzle of oil in a large pan over medium-high heat. Add meatballs and cook, turning occasionally, until browned all over, 4-6 minutes.

Tip: If there’s excess grease in your pan, carefully pour it out.

Pour in jam mixture and bring to a simmer, then reduce heat to medium. Cover and cook until meatballs are cooked through and glazed, 5 minutes more. Stir in a squeeze of lemon juice to taste.

Tip: If glaze is too thick, add a splash of water.

Finish & serve:

Fluff couscous with a fork, stir in lemon zest, half the scallion greens, and 1 TBS butter. Season with salt and pepper. Divide couscous, carrots, and meatballs between plates. Top meatballs with remaining glaze from pan and remaining scallion greens. Serve with any remaining lemon wedges on the side.

Tunisian Spice Blend

  • 4parts ground caraway seed 1 tsp
  • 4parts ground coriander 1 tsp
  • 4parts smoked paprika 1 tsp
  • 4parts turmeric 1 tsp
  • 4parts chili powder 1 tsp
  • 4parts garlic powder 1 tsp
  • 1part cayenne pepper ¼ tsp
  • 1part cinnamon ¼ tsp
  • 1part ground black pepper ¼ tsp
Sun-Dried Tomato Meatloaves

Sun-Dried Tomato Meatloaves

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with Onion Couscous & Roasted Carrot-Zucchini Jumble

Yield: 2

Baked on a sheet pan, with craggy edges for crisping and browning. Filled with chewy bits of sun-dried tomato that burst with tangy, savory flavor. Then smothered in a creamy onion sauce. The meatloaves are accompanied by roasted carrots and zucchini, plus buttery couscous.
Prep: 10 Cook: 35

  • 6oz carrots
  • 1onion
  • 1tbs Italian seasoning
  • 2tbs cream cheese
  • 1zucchini
  • 1½oz sun-dried tomatoes
  • ¼cup panko breadcrumbs
  • 10oz ground beef
  • 2½oz Israeli couscous
  • 2oz chicken stock concentrates
  • salt & pepper
  • ¼tsp sugar
  • 2tsp olive oil
  • 2tsp cooking oil
  • 2TBS butter

Prep:

Adjust rack to top position and preheat oven to 425°F. Wash and dry produce.

Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Trim and halve zucchini lengthwise, cut crosswise into ½-inch-thick half-moons. Finely chop sun-dried tomatoes. Halve, peel, and finely dice onion.

Roast veggies:

Toss carrots and zucchini on one side of a baking sheet with a large drizzle of olive oil, salt, and pepper. Roast on top rack for 5 minutes (you’ll add more to the sheet then).

Season & form meatloaves:

Meanwhile, in a medium bowl, combine panko with 1 TBS water, mix with your hands until pasty. Add beef, Italian Seasoning, half the sun-dried tomatoes, 2 TBS onion, ½ tsp salt, and pepper, mix to combine.

Form beef mixture into two 1-inch-tall loaves.

Bake meatloaves:

Once veggies have roasted 5 minutes, remove sheet from oven. Add meatloaves to empty side of sheet.

Return to top rack, roast until veggies are browned and tender and meatloaves are cooked through, 15-18 minutes.

Cook couscous:

Meanwhile, heat a drizzle of oil in a small pot over medium-high heat. Add couscous and half the remaining onion, cook, stirring, until couscous is lightly toasted, and onion is softened, 4- to 6-minutes.

Stir in ¾ cup water, bring to a boil, then cover and reduce to a low simmer. Cook until couscous is tender, 6- to 8-minutes.

Keep covered off heat until ready to serve.

Make sauce:

While couscous cooks, heat a drizzle of oil in a small pan over medium-high heat. Add remaining onion and remaining sun-dried tomatoes, cook, stirring occasionally, until softened, 3- to 5-minutes. Season with a pinch of salt and pepper.

Add half the stock concentrates, ½ cup water, and ¼ tsp sugar, cook, stirring occasionally, until thickened, 2- to 4-minutes.

Turn off heat. Stir in cream cheese until smooth. Season with salt and pepper to taste.

Finish & serve:

To pot with couscous, stir in 1½ TBS butter and remaining stock concentrate. Taste and season with salt and pepper.

Divide meatloaves, couscous, and roasted veggies between plates. Drizzle meatloaves with as much sauce as you like. Serve with any remaining sauce on the side.

Crispy Parmesan Chicken

Crispy Parmesan Chicken

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with Garlic Scallion Couscous & Lemony Roasted Carrots

Yield: 2

Chicken cutlets gussied up with golden breadcrumb topping with hot smoked paprika and Parmesan cheese. Roasted alongside lemony carrots on the same baking sheet. Boil the pearl couscous and toss it with the garlicky butter.
Prep: 10 Cook: 40

  • 12oz carrots
  • 1lemon
  • 1tsp hot smoked paprika
  • 2½oz Israeli couscous
  • 2scallions
  • 1clove garlic
  • ¼cup panko breadcrumbs
  • 3TBS parmesan cheese
  • 10oz chicken cutlets
  • 1½oz sour cream
  • salt & pepper
  • 4tsp olive oil
  • 2TBS butter
  • paprika (optional)

Prep:

Adjust rack to middle position and preheat oven to 425°F. Bring a medium pot of salted water to a boil. Wash and dry produce.

Trim, peel, and halve carrots lengthwise, cut crosswise into 2-inch-long pieces. Trim and thinly slice scallions, separating whites from greens. Peel and mince or grate garlic. Zest and quarter lemon.

Coat chicken:

In a small bowl, combine panko, Parmesan, a large drizzle of olive oil, and a pinch of salt and pepper.

Pat chicken dry with paper towels, season all over with salt and pepper. Place on one side of a baking sheet.

Spread tops of chicken with sour cream. Mound with panko mixture and sprinkle on hot smoked or regular paprika to taste, pressing to adhere (no need to coat the undersides).

Roast chicken & carrots:

Toss carrots on opposite side of sheet from chicken with a large drizzle of olive oil, salt, and pepper.

Roast on middle rack until chicken is cooked through and carrots are browned and tender, 15-20 minutes.

Transfer chicken to a plate to rest.

Tip: If carrots are done before chicken, remove from sheet and continue roasting chicken.

Cook couscous:

While chicken and carrots roast, add couscous to pot with boiling water. Cook until tender, 6- to 8-minutes. Drain thoroughly.

Melt 2 TBS butter in an empty pot over medium heat. Add scallion whites and garlic, cook until softened, 1 minute.

Return cooked couscous to pot and stir until coated. Taste and seasonwith salt and pepper.

Finish carrots:

Once carrots are done roasting, carefully toss with lemon zest and a squeeze of lemon juice to taste.

Serve:

Divide chicken, carrots, and couscous between plates. Garnish chicken with scallion greens. Serve with any remaining lemon wedges on the side.