Middle Eastern Spiced Chicken
with Rocket & Tomato Couscous Salad
- Milk
- Wheat
- Gluten
- Sesame
- Almond
- Eggs
- Soy
- May contain traces of allergens
- Gluten
- Milk
- Peanuts
- Wheat
- Brazil nut
- Traces of Cashew
- Macadamia
- Pecan
- Pistachio
- Pine Nut
- Walnut
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
Carrot
1 clove
Garlic
1
Tomato
1 sachet
vegetable stock powder
1 packet
Couscous
(Contains: Wheat, Gluten, Soy, May contain traces of allergens;)
1 packet
chicken thigh
1 sachet
dukkah
(Contains: Sesame, Almond, Gluten, May contain traces of allergens, Milk, Peanuts, Soy, Wheat, Brazil nut, Traces of Cashew, Macadamia, Pecan, Pistachio, Pine Nut, Walnut;)
1 packet
rocket leaves
1 packet
Garlic Sauce
(Contains: Eggs, Milk, Sesame, May contain traces of allergens;)
1 packet
Fetta Cubes
(Contains: Milk;)
Not included in your delivery
olive oil
40 g
butter
(Contains: Milk;)
¾ cup
water
drizzle
white wine vinegar
Utensils
Cooking Steps
• See 'Top Steak Tips' (below left)! Grate carrot. • 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 everything garnish 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 spiced chicken. • Divide rocket and tomato couscous salad and chicken between plates. • Spoon remaining juices from pan over chicken. Drizzle over garlic sauce and crumble over fetta to serve. Enjoy!
