Silky-smooth carrot mash with golden-fried chicken mini fillets, basted in garlic butter, then elevated with an Italian-inspired rub, zesty lemon juice & fresh oregano. Last but not least, charred corn on the cob.
Garlic Chicken Tenders
Garlic Chicken Tenders
with charred corn on the cob & fresh oregano
Hands on Time: 25 - 45 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Carrot
- Chicken
- Corn On The Cob
- Free-range Chicken Mini Fillets
- Fresh Oregano
- Garlic Clove
- Garlic Cloves
- Lemon Juice
- NOMU Italian Rub
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Blender (optional)
- Paper Towel
- Butter
- Milk (optional)
MAKE THE MASH
Place the Carrot pieces in a pot of salted water. Bring to the boil and cook until soft, 25-30 minutes. Drain and return to the pot. Add a knob of butter and a splash of water or milk. Mash with a fork, season, and cover. Alternatively use a blender or food processor.
CORN ON THE COB
Place a pan (that has a lid) over medium heat with enough water to cover the base. Add the corn on the cob and bring to a simmer. Once simmering, cover with a lid and cook until all the water has evaporated, 8-10 minutes. Remove the lid and add a knob of butter, a drizzle of oil, and ½ of the NOMU rub. Fry until lightly charred, 3-4 minutes (turning as it colours). Remove from the pan and set aside.
SOME PREP
Peel and grate the garlic. Rinse, pick and roughly chop the fresh oregano.
FILL UP ON GOLDEN FILLETS
Pat the Chicken mini fillets dry with paper towel. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the chicken mini fillets until golden and cooked through, 1-2 minutes per side. In the final minute, baste with the grated garlic, the remaining NOMU rub, ½ the chopped oregano, 20g of butter, and the lemon juice (to taste). Reserve the pan juices.
TIME TO EAT
Plate up the buttery mash. Side with the Chicken tenders with all the pan juices and the charred corn. Garnish with a sprinkle of the remaining oregano.
MAKE THE MASH
Place the Carrot pieces in a pot of salted water. Bring to the boil and cook until soft, 25-30 minutes. Drain and return to the pot. Add a knob of butter and a splash of water or milk. Mash with a fork, season, and cover. Alternatively use a blender or food processor.
CORN ON THE COB
Place a pan (that has a lid) over medium heat with enough water to cover the base. Add the corn on the cob and bring to a simmer. Once simmering, cover with a lid and cook until all the water has evaporated, 8-10 minutes. Remove the lid and add a knob of butter, a drizzle of oil, and ½ of the NOMU rub. Fry until lightly charred, 3-4 minutes (turning as it colours). Remove from the pan and set aside.
SOME PREP
Peel and grate the garlic. Rinse, pick and roughly chop the fresh oregano.
FILL UP ON GOLDEN FILLETS
Pat the Chicken mini fillets dry with paper towel. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the chicken mini fillets until golden and cooked through, 1-2 minutes per side. In the final minute, baste with the grated garlic, the remaining NOMU rub, ½ the chopped oregano, 40g of butter, and the lemon juice (to taste). Reserve the pan juices.
TIME TO EAT
Plate up the buttery mash. Side with the Chicken tenders with all the pan juices and the charred corn. Garnish with a sprinkle of the remaining oregano.
MAKE THE MASH
Place the Carrot pieces in a pot of salted water. Bring to the boil and cook until soft, 30-35 minutes. Drain and return to the pot. Add a knob of butter and a splash of water or milk. Mash with a fork, season, and cover. Alternatively use a blender or food processor.
CORN ON THE COB
Place a pan (that has a lid) over medium heat with enough water to cover the base. Add the corn on the cob and bring to a simmer. Once simmering, cover with a lid and cook until all the water has evaporated, 8-10 minutes. Remove the lid and add a knob of butter, a drizzle of oil, and ½ of the NOMU rub. Fry until lightly charred, 3-4 minutes (turning as it colours). Remove from the pan and set aside.
SOME PREP
Peel and grate the garlic. Rinse, pick and roughly chop the fresh oregano.
FILL UP ON GOLDEN FILLETS
Pat the Chicken mini fillets dry with paper towel. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the chicken mini fillets until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. In the final minute, baste with the grated garlic, the remaining NOMU rub, ½ the chopped oregano, 60g of butter, and the lemon juice (to taste). Reserve the pan juices.
TIME TO EAT
Plate up the buttery mash. Side with the Chicken tenders with all the pan juices and the charred corn. Garnish with a sprinkle of the remaining oregano.
MAKE THE MASH
Place the Carrot pieces in a pot of salted water. Bring to the boil and cook until soft, 30-35 minutes. Drain and return to the pot. Add a knob of butter and a splash of water or milk. Mash with a fork, season, and cover. Alternatively use a blender or food processor.
CORN ON THE COB
Place a pan (that has a lid) over medium heat with enough water to cover the base. Add the corn on the cob and bring to a simmer. Once simmering, cover with a lid and cook until all the water has evaporated, 8-10 minutes. Remove the lid and add a knob of butter, a drizzle of oil, and ½ of the NOMU rub. Fry until lightly charred, 3-4 minutes (turning as it colours). Remove from the pan and set aside.
SOME PREP
Peel and grate the garlic. Rinse, pick and roughly chop the fresh oregano.
FILL UP ON GOLDEN FILLETS
Pat the Chicken mini fillets dry with paper towel. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the chicken mini fillets until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. In the final minute, baste with the grated garlic, the remaining NOMU rub, ½ the chopped oregano, 80g of butter, and the lemon juice (to taste). Reserve the pan juices.
TIME TO EAT
Plate up the buttery mash. Side with the Chicken tenders with all the pan juices and the charred corn. Garnish with a sprinkle of the remaining oregano.
Frequently Asked Questions
What is the preparation time for Garlic Chicken Tenders?
The preparation time for Garlic Chicken Tenders with charred corn on the cob & fresh oregano is between 25 and 45 minutes.
What is the total time required to make Garlic Chicken Tenders with charred corn on the cob & fresh oregano?
The total time required to make Garlic Chicken Tenders with charred corn on the cob & fresh oregano is between 40 and 60 minutes.
How many servings does Garlic Chicken Tenders provide?
4 servings
What are the main ingredients in Garlic Chicken Tenders?
Carrot, Chicken, Corn On The Cob, Free-range Chicken Mini Fillets, Fresh Oregano, Garlic Clove, Garlic Cloves, Lemon Juice, NOMU Italian Rub
What is the nutritional information of Garlic Chicken Tenders?
Calories: 403, Carbs: 50 grams, Fat: grams, Protein: 41.3 grams, Sugar: 18.9 grams, Salt: 716 grams
How do I prepare Garlic Chicken Tenders?
FILL UP ON GOLDEN FILLETS: Pat the chicken mini fillets dry with paper towel. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the chicken mini fillets until golden and cooked through, 1-2 minutes per side. In the final minute, baste with the grated garlic, the remaining NOMU rub, ½ the chopped oregano, 40g of butter, and the lemon juice (to taste). Reserve the pan juices. TIME TO EAT: Plate up the buttery mash. Side with the chicken tenders with all the pan juices and the charred corn. Garnish with a sprinkle of the remaining oregano. CORN ON THE COB: Place a pan (that has a lid) over medium heat with enough water to cover the base. Add the corn on the cob and bring to a simmer. Once simmering, cover with a lid and cook until all the water has evaporated, 8-10 minutes. Remove the lid and add a knob of butter, a drizzle of oil, and ½ of the NOMU rub. Fry until lightly charred, 3-4 minutes (turning as it colours). Remove from the pan and set aside. SOME PREP: Peel and grate the garlic. Rinse, pick and roughly chop the fresh oregano. MAKE THE MASH: Place the carrot pieces in a pot of salted water. Bring to the boil and cook until soft, 25-30 minutes. Drain and return to the pot. Add a knob of butter and a splash of water or milk. Mash with a fork, season, and cover. Alternatively use a blender or food processor.
What should be prepared from my kitchen to make Garlic Chicken Tenders?
Carrot, Chicken, Corn On The Cob, Free-range Chicken Mini Fillets, Fresh Oregano, Garlic Clove, Garlic Cloves, Lemon Juice, NOMU Italian Rub
How many calories does Garlic Chicken Tenders have?
403 calories
How much fat content does Garlic Chicken Tenders have?
grams
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