Juicy roasted chicken thighs served on a bed of fresh salad leaves topped with smoky charred baby marrow-loaded couscous. Sprinkled with creamy feta, sweet raisins & toasted pecan nuts. Dressed up with a balsamic vinaigrette for zing – this dish is simple & stunning!
Glorious Grilled Chicken
Glorious Grilled Chicken
with charred baby marrow, pecan nuts & Danish-style feta
Hands on Time: 25 - 30 minutes
Overall Time: 30 - 35 minutes
Ingredients:
- Baby Marrow
- Balsamic Vinegar
- Chicken
- Couscous
- Danish-style Feta
- Free-range Chicken Thighs
- Lemon Juice
- NOMU Poultry Rub
- Pecan Nuts
- Raisins
- Salad Leaves
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
ROAST MOMENT
Preheat the oven to 220°C. Place the Chicken on a roasting tray. Pat dry with paper towel. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until cooked through and becoming crispy, 25-30 minutes (shifting halfway).
CUCKOO FOR Couscous
Boil the kettle. Place the Couscous in a bowl with 75ml of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.
PREP STEP
While the Couscous is steaming, rinse and roughly shred the salad leaves. Drain the feta. Rinse, trim, and cut the baby marrow into bite-sized chunks.
A LIL NUTTY
Place the pecan nuts in a pan over medium heat. Toast until golden brown, 3-5 minutes (shifting occasionally). Remove from the pan, roughly chop, and set aside.
MERRY MARROW
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the baby marrow chunks until charred, 4-5 minutes (shifting occasionally). Remove from the pan and add to the bowl with the cooked Couscous. Add ½ the lemon juice and toss until combined. Set aside. In a small bowl, combine the balsamic vinegar, the remaining lemon juice, seasoning, and a drizzle of olive oil.
WINNER WINNER Chicken DINNER!
Make a bed of the shredded salad leaves. Top with the loaded Couscous and the roasted chicken. Scatter over the drained feta, the toasted pecan nuts, and the raisins. Drizzle over the lemon-balsamic dressing. Well done, Chef!
ROAST MOMENT
Preheat the oven to 220°C. Place the Chicken on a roasting tray. Pat dry with paper towel. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until cooked through and becoming crispy, 25-30 minutes (shifting halfway).
CUCKOO FOR Couscous
Boil the kettle. Place the Couscous in a bowl with 150ml of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.
PREP STEP
While the Couscous is steaming, rinse and roughly shred the salad leaves. Drain the feta. Rinse, trim, and cut the baby marrow into bite-sized chunks.
A LIL NUTTY
Place the pecan nuts in a pan over medium heat. Toast until golden brown, 3-5 minutes (shifting occasionally). Remove from the pan, roughly chop, and set aside.
MERRY MARROW
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the baby marrow chunks until charred, 4-5 minutes (shifting occasionally). Remove from the pan and add to the bowl with the cooked Couscous. Add ½ the lemon juice and toss until combined. Set aside. In a small bowl, combine the balsamic vinegar, the remaining lemon juice, seasoning, and a drizzle of olive oil.
WINNER WINNER Chicken DINNER!
Make a bed of the shredded salad leaves. Top with the loaded Couscous and the roasted chicken. Scatter over the drained feta, the toasted pecan nuts, and the raisins. Drizzle over the lemon-balsamic dressing. Well done, Chef!
ROAST MOMENT
Preheat the oven to 220°C. Place the Chicken on a roasting tray. Pat dry with paper towel. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until cooked through and becoming crispy, 30-35 minutes (shifting halfway).
CUCKOO FOR Couscous
Boil the kettle. Place the Couscous in a bowl with 225ml of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.
PREP STEP
While the Couscous is steaming, rinse and roughly shred the salad leaves. Drain the feta. Rinse, trim, and cut the baby marrow into bite-sized chunks.
A LIL NUTTY
Place the pecan nuts in a pan over medium heat. Toast until golden brown, 3-5 minutes (shifting occasionally). Remove from the pan, roughly chop, and set aside.
MERRY MARROW
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the baby marrow chunks until charred, 5-6 minutes (shifting occasionally). Remove from the pan and add to the bowl with the cooked Couscous. Add ½ the lemon juice and toss until combined. Set aside. In a small bowl, combine the balsamic vinegar, the remaining lemon juice, seasoning, and a drizzle of olive oil.
WINNER WINNER Chicken DINNER!
Make a bed of the shredded salad leaves. Top with the loaded Couscous and the roasted chicken. Scatter over the drained feta, the toasted pecan nuts, and the raisins. Drizzle over the lemon-balsamic dressing. Well done, Chef!
ROAST MOMENT
Preheat the oven to 220°C. Place the Chicken on a roasting tray. Pat dry with paper towel. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until cooked through and becoming crispy, 30-35 minutes (shifting halfway).
CUCKOO FOR Couscous
Boil the kettle. Place the Couscous in a bowl with 300ml of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.
PREP STEP
While the Couscous is steaming, rinse and roughly shred the salad leaves. Drain the feta. Rinse, trim, and cut the baby marrow into bite-sized chunks.
A LIL NUTTY
Place the pecan nuts in a pan over medium heat. Toast until golden brown, 3-5 minutes (shifting occasionally). Remove from the pan, roughly chop, and set aside.
MERRY MARROW
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the baby marrow chunks until charred, 5-6 minutes (shifting occasionally). Remove from the pan and add to the bowl with the cooked Couscous. Add ½ the lemon juice and toss until combined. Set aside. In a small bowl, combine the balsamic vinegar, the remaining lemon juice, seasoning, and a drizzle of olive oil.
WINNER WINNER Chicken DINNER!
Make a bed of the shredded salad leaves. Top with the loaded Couscous and the roasted chicken. Scatter over the drained feta, the toasted pecan nuts, and the raisins. Drizzle over the lemon-balsamic dressing. Well done, Chef!
Frequently Asked Questions
What is the preparation time for Glorious Grilled Chicken?
The preparation time for Glorious Grilled Chicken with charred baby marrow, pecan nuts & Danish-style feta is between 25 and 30 minutes.
What is the total time required to make Glorious Grilled Chicken with charred baby marrow, pecan nuts & Danish-style feta?
The total time required to make Glorious Grilled Chicken with charred baby marrow, pecan nuts & Danish-style feta is between 30 and 35 minutes.
How many servings does Glorious Grilled Chicken provide?
4 servings
What are the main ingredients in Glorious Grilled Chicken?
Baby Marrow, Balsamic Vinegar, Chicken, Couscous, Danish-style Feta, Free-range Chicken Thighs, Lemon Juice, NOMU Poultry Rub, Pecan Nuts, Raisins, Salad Leaves
What is the nutritional information of Glorious Grilled Chicken?
Calories: 996, Carbs: 72 grams, Fat: grams, Protein: 72.7 grams, Sugar: 16.4 grams, Salt: 702 grams
How do I prepare Glorious Grilled Chicken?
CUCKOO FOR COUSCOUS: Boil the kettle. Place the couscous in a bowl with 150ml of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork. ROAST MOMENT: Preheat the oven to 220°C. Place the chicken on a roasting tray. Pat dry with paper towel. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until cooked through and becoming crispy, 25-30 minutes (shifting halfway). A LIL NUTTY: Place the pecan nuts in a pan over medium heat. Toast until golden brown, 3-5 minutes (shifting occasionally). Remove from the pan, roughly chop, and set aside. PREP STEP: While the couscous is steaming, rinse and roughly shred the salad leaves. Drain the feta. Rinse, trim, and cut the baby marrow into bite-sized chunks. WINNER WINNER CHICKEN DINNER!: Make a bed of the shredded salad leaves. Top with the loaded couscous and the roasted chicken. Scatter over the drained feta, the toasted pecan nuts, and the raisins. Drizzle over the lemon-balsamic dressing. Well done, Chef! MERRY MARROW: Return the pan to medium-high heat with a drizzle of oil. When hot, fry the baby marrow chunks until charred, 4-5 minutes (shifting occasionally). Remove from the pan and add to the bowl with the cooked couscous. Add ½ the lemon juice and toss until combined. Set aside. In a small bowl, combine the balsamic vinegar, the remaining lemon juice, seasoning, and a drizzle of olive oil.
What should be prepared from my kitchen to make Glorious Grilled Chicken?
Baby Marrow, Balsamic Vinegar, Chicken, Couscous, Danish-style Feta, Free-range Chicken Thighs, Lemon Juice, NOMU Poultry Rub, Pecan Nuts, Raisins, Salad Leaves
How many calories does Glorious Grilled Chicken have?
996 calories
How much fat content does Glorious Grilled Chicken have?
grams
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