These ingredients are the prefect pear-ing, Chef! Especially if you savour every bite with a sip of the recommended Deetlefs wine. Thin slices of sweet pear, fresh greens & lime-infused baby marrow are drizzled with a rich balsamic reduction. Paired with NOMU-spiced chicken and baby potatoes covered in melted butter and parsley.
Deetlefs Chicken & Charred Veg
Deetlefs Chicken & Charred Veg
with a pear & balsamic salad
Hands on Time: 20 - 25 minutes
Overall Time: 20 - 25 minutes
Ingredients:
- Baby Marrow Rounds
- Baby Potatoes
- Balsamic Reduction
- Chicken
- Danish-style Feta
- Free-range Chicken Breast/s
- Free-range Chicken Breasts
- Fresh Parsley
- Green Leaves
- Lemon Juice
- NOMU Roast Rub
- Pear
- Pears
- Walnuts
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
- Butter
- Paper Towel
BUTTERY PARSLEY POTATOES
Place the potatoes in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain the potatoes and add a knob of butter, the parsley and some seasoning. Cover with the lid and shake the pot until the butter is melted and the potatoes are coated. Set aside.
ZESTY MARROWS
Place a pan over medium heat with a drizzle of oil. When hot, fry the baby marrow until charred, 3-4 minutes. In the final 1-2 minutes, add ½ the NOMU rub. Remove from the pan, add the lemon juice (to taste) and season.
OM NOM NOMU Chicken
Return the pan to medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken skin-side down until crispy, 3-4 minutes. Flip, cover with the lid, and fry until cooked through, 3-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter and the remaining NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
TIME TO INDULGE
Make a bed of the green leaves, topped with the baby marrow, the pear, the Walnuts and the feta. Drizzle over the balsamic reduction (to taste). Side with the parsley potatoes and the Chicken, and drizzle any remaining pan juices over your chicken. Yum, Chef, dinner is ready!
BUTTERY PARSLEY POTATOES
Place the potatoes in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain the potatoes and add a knob of butter, the parsley and some seasoning. Cover with the lid and shake the pot until the butter is melted and the potatoes are coated. Set aside.
ZESTY MARROWS
Place a pan over medium heat with a drizzle of oil. When hot, fry the baby marrow until charred, 3-4 minutes. In the final 1-2 minutes, add ½ the NOMU rub. Remove from the pan, add the lemon juice (to taste) and season.
OM NOM NOMU Chicken
Return the pan to medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken skin-side down until crispy, 3-4 minutes. Flip, cover with the lid, and fry until cooked through, 3-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter and the remaining NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
TIME TO INDULGE
Make a bed of the green leaves, topped with the baby marrow, the pear, the Walnuts and the feta. Drizzle over the balsamic reduction (to taste). Side with the parsley potatoes and the Chicken, and drizzle any remaining pan juices over your chicken. Yum, Chef, dinner is ready!
BUTTERY PARSLEY POTATOES
Place the potatoes in a pot of salted water. Bring to a boil and cook until soft, 20-25 minutes. Drain the potatoes and add a knob of butter, the parsley and some seasoning. Cover with the lid and shake the pot until the butter is melted and the potatoes are coated. Set aside.
ZESTY MARROWS
Place a pan over medium heat with a drizzle of oil. When hot, fry the baby marrow until charred, 3-4 minutes. In the final 1-2 minutes, add ½ the NOMU rub. Remove from the pan, add the lemon juice (to taste) and season.
OM NOM NOMU Chicken
Return the pan to medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken skin-side down until crispy, 3-4 minutes. Flip, cover with the lid, and fry until cooked through, 3-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter and the remaining NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
TIME TO INDULGE
Make a bed of the green leaves, topped with the baby marrow, the pear, the Walnuts and the feta. Drizzle over the balsamic reduction (to taste). Side with the parsley potatoes and the Chicken, and drizzle any remaining pan juices over your chicken. Yum, Chef, dinner is ready!
BUTTERY PARSLEY POTATOES
Place the potatoes in a pot of salted water. Bring to a boil and cook until soft, 20-25 minutes. Drain the potatoes and add a knob of butter, the parsley and some seasoning. Cover with the lid and shake the pot until the butter is melted and the potatoes are coated. Set aside.
ZESTY MARROWS
Place a pan over medium heat with a drizzle of oil. When hot, fry the baby marrow until charred, 3-4 minutes. In the final 1-2 minutes, add ½ the NOMU rub. Remove from the pan, add the lemon juice (to taste) and season.
OM NOM NOMU Chicken
Return the pan to medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken skin-side down until crispy, 3-4 minutes. Flip, cover with the lid, and fry until cooked through, 3-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter and the remaining NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
TIME TO INDULGE
Make a bed of the green leaves, topped with the baby marrow, the pear, the Walnuts and the feta. Drizzle over the balsamic reduction (to taste). Side with the parsley potatoes and the Chicken, and drizzle any remaining pan juices over your chicken. Yum, Chef, dinner is ready!
Frequently Asked Questions
What is the preparation time for Deetlefs Chicken & Charred Veg?
The preparation time for Deetlefs Chicken & Charred Veg with a pear & balsamic salad is between 20 and 25 minutes.
What is the total time required to make Deetlefs Chicken & Charred Veg with a pear & balsamic salad?
The total time required to make Deetlefs Chicken & Charred Veg with a pear & balsamic salad is between 20 and 25 minutes.
How many servings does Deetlefs Chicken & Charred Veg provide?
4 servings
What are the main ingredients in Deetlefs Chicken & Charred Veg?
Baby Marrow Rounds, Baby Potatoes, Balsamic Reduction, Chicken, Danish-style Feta, Free-range Chicken Breast/s, Free-range Chicken Breasts, Fresh Parsley, Green Leaves, Lemon Juice, NOMU Roast Rub, Pear, Pears, Walnuts
What is the nutritional information of Deetlefs Chicken & Charred Veg?
Calories: 646, Carbs: 78 grams, Fat: grams, Protein: 47.4 grams, Sugar: 41 grams, Salt: 1052 grams
How do I prepare Deetlefs Chicken & Charred Veg?
TIME TO INDULGE: Make a bed of the green leaves, topped with the baby marrow, the pear, the walnuts and the feta. Drizzle over the balsamic reduction (to taste). Side with the parsley potatoes and the chicken, and drizzle any remaining pan juices over your chicken. Yum, Chef, dinner is ready! OM NOM NOMU CHICKEN: Return the pan to medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken skin-side down until crispy, 3-4 minutes. Flip, cover with the lid, and fry until cooked through, 3-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter and the remaining NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning. ZESTY MARROWS: Place a pan over medium heat with a drizzle of oil. When hot, fry the baby marrow until charred, 3-4 minutes. In the final 1-2 minutes, add ½ the NOMU rub. Remove from the pan, add the lemon juice (to taste) and season. BUTTERY PARSLEY POTATOES: Place the potatoes in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain the potatoes and add a knob of butter, the parsley and some seasoning. Cover with the lid and shake the pot until the butter is melted and the potatoes are coated. Set aside.
What should be prepared from my kitchen to make Deetlefs Chicken & Charred Veg?
Baby Marrow Rounds, Baby Potatoes, Balsamic Reduction, Chicken, Danish-style Feta, Free-range Chicken Breast/s, Free-range Chicken Breasts, Fresh Parsley, Green Leaves, Lemon Juice, NOMU Roast Rub, Pear, Pears, Walnuts
How many calories does Deetlefs Chicken & Charred Veg have?
646 calories
How much fat content does Deetlefs Chicken & Charred Veg have?
grams
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