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/" title="View all our recipes with Chicken at eCook">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/" title="View all our recipes with Chicken at eCook">Chicken DINNER!
Make a bed of the shredded Salad Leaves. Top with the loaded Couscous and the roasted Chicken/" title="View all our recipes with Chicken at eCook">Chicken. Scatter over the drained feta, the toasted Pecan Nuts, and the Raisins. Drizzle over the lemon-balsamic dressing. Well done, Chef!
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-thighs/" title="View all our recipes with Free-range Chicken Thighs at eCook">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
ROAST MOMENT
Preheat the oven to 220°C. Place the Chicken/" title="View all our recipes with Chicken at eCook">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/" title="View all our recipes with Chicken at eCook">Chicken DINNER!
Make a bed of the shredded Salad Leaves. Top with the loaded Couscous and the roasted Chicken/" title="View all our recipes with Chicken at eCook">Chicken. Scatter over the drained feta, the toasted Pecan Nuts, and the Raisins. Drizzle over the lemon-balsamic dressing. Well done, Chef!
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-thighs/" title="View all our recipes with Free-range Chicken Thighs at eCook">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
ROAST MOMENT
Preheat the oven to 220°C. Place the Chicken/" title="View all our recipes with Chicken at eCook">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/" title="View all our recipes with Chicken at eCook">Chicken DINNER!
Make a bed of the shredded Salad Leaves. Top with the loaded Couscous and the roasted Chicken/" title="View all our recipes with Chicken at eCook">Chicken. Scatter over the drained feta, the toasted Pecan Nuts, and the Raisins. Drizzle over the lemon-balsamic dressing. Well done, Chef!
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-thighs/" title="View all our recipes with Free-range Chicken Thighs at eCook">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
ROAST MOMENT
Preheat the oven to 220°C. Place the Chicken/" title="View all our recipes with Chicken at eCook">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/" title="View all our recipes with Chicken at eCook">Chicken DINNER!
Make a bed of the shredded Salad Leaves. Top with the loaded Couscous and the roasted Chicken/" title="View all our recipes with Chicken at eCook">Chicken. Scatter over the drained feta, the toasted Pecan Nuts, and the Raisins. Drizzle over the lemon-balsamic dressing. Well done, Chef!
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-thighs/" title="View all our recipes with Free-range Chicken Thighs at eCook">Free-range Chicken Thighs - 8
NOMU Poultry Rub - 40ml
Couscous - 300ml
Salad Leaves - 80g
Danish-style Feta - 80g
Baby Marrow - 400g
Pecan Nuts - 40g
Lemon Juice - 40ml
Balsamic Vinegar - 40ml
Raisins - 40g
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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