Middle Eastern Dukkah Chicken
with Rocket & Tomato Couscous Salad
- Milk
We're in our light and bright era, so only a salad will do. We know you’ll be cheering for this delicious number, with a spice that’s fit for this tender chicken. With the addition of a veggie-filled couscous at play, there’s nothing not to love about this easy weeknight supper.
Ingredients
1 packet
Couscous
1 sachet
Dukkah
1
Garlic
330 g
Chicken Thigh
1 packet
Garlic Sauce
1
Tomato
1 sachet
Vegetable Stock Powder
1 packet
Rocket
1
Carrot
1 packet
Fetta Cubes
Not included in your delivery
1 drizzle
olive oil
40 g
butter
(Contains: Milk;)
1 drizzle
white wine vinegar
¾ cup
water
Utensils
Cooking Steps
• See 'Top Steak Tips' (below left)! Grate carrot (1/2 // 1).
• Finely chop garlic.
• Roughly chop tomato.
• In a medium saucepan, melt half the butter with a drizzle of olive oil over medium-high heat. Cook carrot, stirring, until softened, 2-3 minutes.
• Add garlic and cook, stirring until fragrant, 1 minute. Add the water and vegetable stock powder. Bring to the boil.
• Add couscous, stir to combine, then cover with a lid and remove from heat. Set aside until water has absorbed, 5 minutes. Fluff up with a fork.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Season chicken thigh with a generous pinch of salt and pepper.
• Cook chicken thigh, turning occasionally, until browned and cooked through, 10-14 minutes.
• In the last minute of cook time, reduce heat to medium, add dukkah and remaining butter and turn to coat, 1-2 minutes. Transfer to a plate.
• In a large bowl, combine carrot couscous, tomato, rocket leaves and a drizzle of white wine vinegar. Season to taste.
TIP: Finish the couscous in the saucepan to save on washing up!
• Slice dukkah chicken.
• Divide rocket and tomato couscous salad and chicken between plates.
• Spoon remaining dukkah from pan over chicken. Drizzle over garlic sauce and crumble over fetta to serve. Enjoy!
