Premier Roast Chicken & Pearl Couscous
with Cherry Tomato, Pesto & Goat Cheese- Milk
- Cashew
- Gluten
- Wheat
- Pine nut
- May contain traces of allergens
- Soy
- Almond
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pistachio
- Sesame
- Walnut
In this elegant yet doable dish, the garlic and herb butter makes the roast chook extra special, while the 'al dente' and doughy pearl couscous works wonderfully with the sweet bursts of cherry tomato, a mix of mild and peppery greens and creamy, tangy goat cheese. Bring everything together with an aromatic and boldly flavoured basil pesto.
Ingredients
1 packet
Basil Pesto
(Contains: Milk, Cashew;)
1 sachet
Garlic & Herb Seasoning
800 g
Half Chicken
1 packet
Marinated Goat Cheese
(Contains: Milk;)
1 packet
Pearl Couscous
(Contains: Gluten, May contain traces of allergens, Soy, Wheat;)
1 packet
Pine Nuts
(Contains: May contain traces of allergens, Pine nut, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pistachio, Sesame, Soy, Walnut;)
1 packet
Snacking Tomatoes
1 packet
Spinach & Rocket Mix
1 sachet
Vegetable Stock Pot
1 packet
Rosemary
Not included in your delivery
1 drizzle
olive oil
20 g
butter
(Contains: Milk;)
1.75 cup
water
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. In a small heatproof bowl, melt the butter in a microwave. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Season half chicken with a good pinch of salt and pepper. • Sear chicken, skin side down first, until browned, 4-5 minutes each side.
• Meanwhile, add garlic & herb seasoning to the butter and stir to combine. • Pick and finely chop rosemary. • Transfer chicken to a lined oven tray, top chicken with garlic-herb butter, rosemary and roast until cooked through, 25-30 minutes. • When chicken is cooked, cover to keep warm and set aside to rest for 5-10 minutes. TIP: Chicken cook times will vary depending on size, the chicken is cooked when it is no longer pink inside!
• Meanwhile, in a medium saucepan, heat a drizzle of olive oil over medium-high heat. • Toast pearl couscous, stirring occasionally, until golden, 1-2 minutes. • Stir in stock concentrate, the water and a pinch of salt. • Bring to the boil, then simmer uncovered, until tender and the water is absorbed, 10-12 minutes. • Transfer to a large bowl and set aside to cool for 5 minutes.
• Meanwhile, halve snacking tomatoes.
• When couscous has cooled, add snacking tomatoes and spinach & rocket mix. • Add any remaining chicken tray juices, a drizzle of olive oil and a pinch of salt and pepper and gently toss to combine.
• Carve the chicken in half. • Divide chicken and tomato couscous salad between plates. • Crumble marinated goat cheese over couscous salad and sprinkle over pine nuts. Top chicken with basil pesto to serve. Enjoy!
