What are the main ingredients in Glorious Grilled Chicken?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

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?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

Glorious Grilled Chicken

Name: Glorious Grilled Chicken
Prep time: 25 min
Total time: 30 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Paper Towel

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

with charred baby marrow, pecan nuts & Danish-style feta

Hands on Time: 25 - 30 minutes

Overall Time: 30 - 35 minutes

Download the Recipe for 2

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

Serves 1

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!

Free-range Chicken Thighs - 2
NOMU Poultry Rub - 10ml
Couscous - 75ml
Salad Leaves - 20g
Danish-style Feta - 20g
Baby Marrow - 100g
Pecan Nuts - 10g
Lemon Juice - 10ml
Balsamic Vinegar - 10ml
Raisins - 10g

Download the Recipe

Serves 2

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!

Free-range Chicken Thighs - 4
NOMU Poultry Rub - 20ml
Couscous - 150ml
Salad Leaves - 40g
Danish-style Feta - 40g
Baby Marrow - 200g
Pecan Nuts - 20g
Lemon Juice - 20ml
Balsamic Vinegar - 20ml
Raisins - 20g

Download the Recipe

Serves 3

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!

Free-range Chicken Thighs - 6
NOMU Poultry Rub - 30ml
Couscous - 225ml
Salad Leaves - 60g
Danish-style Feta - 60g
Baby Marrow - 300g
Pecan Nuts - 30g
Lemon Juice - 30ml
Balsamic Vinegar - 30ml
Raisins - 30g

Download the Recipe

Serves 4

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!