Middle Eastern Dukkah Chicken
with Rocket & Tomato Couscous Salad
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1
Carrot
1 packet
Couscous
(Contains: Gluten, Wheat; May be present: Soy.)
1
Capsicum
1 sachet
Dukkah
(Contains: Almond, Sesame; May be present: Soy, Peanuts, Pine nut, Milk, Walnut, Brazil nut, Pistachio, Wheat, Pecan, Cashew, Gluten, Hazelnut, Macadamia.)
1 packet
Fetta Cubes
(Contains: Milk;)
1
Garlic
1 packet
Garlic Sauce
(Contains: Sesame, Milk, Eggs;)
1 packet
Mint
1 packet
Rocket
330 g
Chicken Thigh
1 sachet
Vegetable Stock Pot
1
Tomato
Cooking Steps
• See 'Top Steak Tips' (below left)! Grate carrot. • Finely chop garlic. • Roughly chop tomato. Thinly slice crunchino. • 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 stock concentrate. 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, crunchino, 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!
