The gorgeous green sauce you are about to make is the perfect addition to any salad that needs a bit of je ne sais quoi, Chef! Pan-fried garlicky peas are blended with yoghurt, which is poured over nutty chickpeas, juicy chicken slices, onion wedges & lightly charred baby marrow. Served with fresh salad leaves.
Chicken & Creamy Green Sauce
Chicken & Creamy Green Sauce
with charred baby marrow & crispy chickpeas
Hands on Time: 20 - 40 minutes
Overall Time: 35 - 55 minutes
Ingredients:
- Baby Marrow
- Chicken
- Chickpeas
- Free-range Chicken Mini Fillets
- Garlic Clove
- Garlic Cloves
- Greek Yoghurt
- NOMU Roast Rub
- Onion
- Onions
- Peas
- Salad Leaves
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
- Paper Towel
- Blender (optional)
CHICK & Onion
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the Chickpeas and onion until crispy and golden, 8-10 minutes (shifting occasionally). If the chickpeas start to pop out, use a lid to rein them in. Remove from the pan and season. Alternatively: Air fry at 200°C until cooked through and crispy, 15-20 minutes (shifting halfway).
MARROWS
Return the pan to medium-high heat with a drizzle of oil if necessary. When hot, fry the baby marrow until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and season.
Chicken
Place a pan over medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. During the final 30-60 seconds, spice the chicken with the NOMU rub. Remove from the pan, season, and set aside.
CREAMY GREEN SAUCE
Place a pan over medium heat with a drizzle of oil. When hot, fry the Peas and the garlic until fragrant, 1-2 minutes. Remove from the pan and add to the blender along with the yoghurt and 2 [4]|#7DA0D7 tbsp of water. Pulse until a smooth sauce. Remove from the blender, season, and set aside. Alternatively: Add the garlicky peas and the yoghurt to a bowl. Mash with a fork or a potato masher until combined. Loosen with 2 [4]|#7DA0D7 tbsp of water, mix to combine and season.
DINNER IS SERVED
Combine the leaves with the Chickpeas & onions. Make a bed of the green sauce, top with the loaded chickpeas, the baby marrow pieces, and the chicken. Well done, Chef!
CHICK & Onion
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the Chickpeas and onion until crispy and golden, 8-10 minutes (shifting occasionally). If the chickpeas start to pop out, use a lid to rein them in. Remove from the pan and season. Alternatively: Air fry at 200°C until cooked through and crispy, 15-20 minutes (shifting halfway).
MARROWS
Return the pan to medium-high heat with a drizzle of oil if necessary. When hot, fry the baby marrow until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and season.
Chicken
Place a pan over medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. During the final 30-60 seconds, spice the chicken with the NOMU rub. Remove from the pan, season, and set aside.
CREAMY GREEN SAUCE
Place a pan over medium heat with a drizzle of oil. When hot, fry the Peas and the garlic until fragrant, 1-2 minutes. Remove from the pan and add to the blender along with the yoghurt and 2 [4]|#7DA0D7 tbsp of water. Pulse until a smooth sauce. Remove from the blender, season, and set aside. Alternatively: Add the garlicky peas and the yoghurt to a bowl. Mash with a fork or a potato masher until combined. Loosen with 2 [4]|#7DA0D7 tbsp of water, mix to combine and season.
DINNER IS SERVED
Combine the leaves with the Chickpeas & onions. Make a bed of the green sauce, top with the loaded chickpeas, the baby marrow pieces, and the chicken. Well done, Chef!
CHICK & Onion
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the Chickpeas and onion until crispy and golden, 10-12 minutes (shifting occasionally). If the chickpeas start to pop out, use a lid to rein them in. Remove from the pan and season. Alternatively: Air fry at 200°C until cooked through and crispy, 20-25 minutes (shifting halfway).
MARROWS
Return the pan to medium-high heat with a drizzle of oil if necessary. When hot, fry the baby marrow until lightly charred, 4-5 minutes (shifting occasionally). Remove from the pan and season.
Chicken
Place a pan over medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. During the final 30-60 seconds, spice the chicken with the NOMU rub. You may need to do this step in batches. Remove from the pan, season, and set aside.
CREAMY GREEN SAUCE
Place a pan over medium heat with a drizzle of oil. When hot, fry the Peas and the garlic until fragrant, 2-3 minutes. Remove from the pan and add to the blender along with the yoghurt and 6 [8]|#7DA0D7 tbsp of water. Pulse until a smooth sauce. Remove from the blender, season, and set aside. Alternatively: Add the garlicky peas and the yoghurt to a bowl. Mash with a fork or a potato masher until combined. Loosen with 6 [8]|#7DA0D7 tbsp of water, mix to combine and season.
DINNER IS SERVED
Combine the leaves with the Chickpeas & onions. Make a bed of the green sauce, top with the loaded chickpeas, the baby marrow pieces, and the chicken. Well done, Chef!
CHICK & Onion
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the Chickpeas and onion until crispy and golden, 10-12 minutes (shifting occasionally). If the chickpeas start to pop out, use a lid to rein them in. Remove from the pan and season. Alternatively: Air fry at 200°C until cooked through and crispy, 20-25 minutes (shifting halfway).
MARROWS
Return the pan to medium-high heat with a drizzle of oil if necessary. When hot, fry the baby marrow until lightly charred, 4-5 minutes (shifting occasionally). Remove from the pan and season.
Chicken
Place a pan over medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. During the final 30-60 seconds, spice the chicken with the NOMU rub. You may need to do this step in batches. Remove from the pan, season, and set aside.
CREAMY GREEN SAUCE
Place a pan over medium heat with a drizzle of oil. When hot, fry the Peas and the garlic until fragrant, 2-3 minutes. Remove from the pan and add to the blender along with the yoghurt and 6 [8]|#7DA0D7 tbsp of water. Pulse until a smooth sauce. Remove from the blender, season, and set aside. Alternatively: Add the garlicky peas and the yoghurt to a bowl. Mash with a fork or a potato masher until combined. Loosen with 6 [8]|#7DA0D7 tbsp of water, mix to combine and season.
DINNER IS SERVED
Combine the leaves with the Chickpeas & onions. Make a bed of the green sauce, top with the loaded chickpeas, the baby marrow pieces, and the chicken. Well done, Chef!
Frequently Asked Questions
What is the preparation time for Chicken & Creamy Green Sauce?
The preparation time for Chicken & Creamy Green Sauce with charred baby marrow & crispy chickpeas is between 20 and 40 minutes.
What is the total time required to make Chicken & Creamy Green Sauce with charred baby marrow & crispy chickpeas?
The total time required to make Chicken & Creamy Green Sauce with charred baby marrow & crispy chickpeas is between 35 and 55 minutes.
How many servings does Chicken & Creamy Green Sauce provide?
4 servings
What are the main ingredients in Chicken & Creamy Green Sauce?
Baby Marrow, Chicken, Chickpeas, Free-range Chicken Mini Fillets, Garlic Clove, Garlic Cloves, Greek Yoghurt, NOMU Roast Rub, Onion, Onions, Peas, Salad Leaves
What is the nutritional information of Chicken & Creamy Green Sauce?
Calories: 485, Carbs: 44 grams, Fat: grams, Protein: 51.7 grams, Sugar: 14 grams, Salt: 361.4 grams
How do I prepare Chicken & Creamy Green Sauce?
CHICK & ONION: Place a pan over medium-high heat with a drizzle of oil. When hot, fry the chickpeas and onion until crispy and golden, 8-10 minutes (shifting occasionally). If the chickpeas start to pop out, use a lid to rein them in. Remove from the pan and season. Alternatively: Air fry at 200°C until cooked through and crispy, 15-20 minutes (shifting halfway). DINNER IS SERVED: Combine the leaves with the chickpeas & onions. Make a bed of the green sauce, top with the loaded chickpeas, the baby marrow pieces, and the chicken. Well done, Chef! CREAMY GREEN SAUCE: Place a pan over medium heat with a drizzle of oil. When hot, fry the peas and the garlic until fragrant, 1-2 minutes. Remove from the pan and add to the blender along with the yoghurt and 2 [4]|#7DA0D7 tbsp of water. Pulse until a smooth sauce. Remove from the blender, season, and set aside. Alternatively: Add the garlicky peas and the yoghurt to a bowl. Mash with a fork or a potato masher until combined. Loosen with 2 [4]|#7DA0D7 tbsp of water, mix to combine and season. CHICKEN: Place a pan over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. During the final 30-60 seconds, spice the chicken with the NOMU rub. Remove from the pan, season, and set aside. MARROWS: Return the pan to medium-high heat with a drizzle of oil if necessary. When hot, fry the baby marrow until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and season.
What should be prepared from my kitchen to make Chicken & Creamy Green Sauce?
Baby Marrow, Chicken, Chickpeas, Free-range Chicken Mini Fillets, Garlic Clove, Garlic Cloves, Greek Yoghurt, NOMU Roast Rub, Onion, Onions, Peas, Salad Leaves
How many calories does Chicken & Creamy Green Sauce have?
485 calories
How much fat content does Chicken & Creamy Green Sauce have?
grams
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