This recipe shows all the signs of being a classic but is not boring by any measure. Golden pan-fried chicken is served with a dill-whipped feta sauce and sided with charred green beans, leeks & a fresh artichoke salad. All topped off with a medley of honeyed macadamias, hazelnuts, & almonds.
Golden Chicky & Dill-whipped Feta
Golden Chicky & Dill-whipped Feta
with charred green beans, leeks & honeyed nuts
Hands on Time: 20 - 40 minutes
Overall Time: 30 - 60 minutes
Ingredients:
- Artichoke Quarters
- Chicken
- Danish-style Feta
- Free-range Chicken Breast
- Free-range Chicken Breasts
- Fresh Dill
- Green Beans
- Green Leaves
- Honey
- Leeks
- Lemon
- Lemons
- Low Fat Plain Yoghurt
- Mixed Nuts
- NOMU Poultry Rub
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter (optional)
- Blender
DILL-LICIOUS
In a small bowl, combine the yoghurt and the drained feta. Mash with a fork until smooth. Add water in 5ml increments if the mixture is not coming together. Alternatively, place in a blender and pulse until smooth. Stir through ½ the chopped dill, ½ the Lemon zest (to taste), and seasoning.
SHOW ME THE Honey!
Roughly chop the mixed nuts. Place a pan, with a lid, over medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, fry the chopped nuts until browned, 1-2 minutes. Remove from the heat and stir through the Honey, the juice of 1 lemon wedge, the remaining lemon zest (to taste), and seasoning. Remove from the pan and set aside.
CLASSIC COMBO
Return the pan, wiped down, to a medium-high heat with a drizzle of oil. When hot, fry the quartered Leeks and the trimmed green beans until starting to char, 3-4 minutes (shifting occasionally). Add a splash of water and cover with a lid. Simmer until the water has evaporated, 2-3 minutes. In the final minute, toss in a knob of butter (optional). Remove from the pan. Squeeze over a drizzle of lemon juice, season, and cover.
INTO THE FRYING PAN
Return the pan to a medium heat with a drizzle of oil. Pat the Chicken breast dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with a lid, and fry until cooked through, 2-4 minutes. During the final minute, baste the chicken with a knob of butter (optional) and the NOMU rub. Remove from the heat and set aside to rest for 5 minutes before slicing and seasoning.
ALL ARTI-CHOKED UP
In a salad bowl, combine the rinsed green leaves, the artichoke pieces, the remaining dill, a squeeze of Lemon juice, a drizzle of olive oil, and seasoning.
LOOK AT THAT!
Smear the whipped feta on the plate. Top with the Chicken slices. Side with the charred green beans & leeks and the dressed salad. Sprinkle over the honeyed nuts. Serve with any remaining lemon wedges. Well done, Chef!
DILL-LICIOUS
In a small bowl, combine the yoghurt and the drained feta. Mash with a fork until smooth. Add water in 5ml increments if the mixture is not coming together. Alternatively, place in a blender and pulse until smooth. Stir through ½ the chopped dill, ½ the Lemon zest (to taste), and seasoning.
SHOW ME THE Honey!
Roughly chop the mixed nuts. Place a pan, with a lid, over medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, fry the chopped nuts until browned, 1-2 minutes. Remove from the heat and stir through the Honey, the juice of 2 lemon wedges, the remaining lemon zest (to taste), and seasoning. Remove from the pan and set aside.
CLASSIC COMBO
Return the pan, wiped down, to a medium-high heat with a drizzle of oil. When hot, fry the quartered Leeks and the trimmed green beans until starting to char, 3-4 minutes (shifting occasionally). Add a splash of water and cover with a lid. Simmer until the water has evaporated, 2-3 minutes. In the final minute, toss in a knob of butter (optional). Remove from the pan. Squeeze over a drizzle of lemon juice, season, and cover.
INTO THE FRYING PAN
Return the pan to a medium heat with a drizzle of oil. Pat the Chicken breasts dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with a lid, and fry until cooked through, 2-4 minutes. During the final minute, baste the chicken with a knob of butter (optional) and the NOMU rub. Remove from the heat and set aside to rest for 5 minutes before slicing and seasoning.
ALL ARTI-CHOKED UP
In a salad bowl, combine the rinsed green leaves, the artichoke pieces, the remaining dill, a squeeze of Lemon juice, a drizzle of olive oil, and seasoning.
LOOK AT THAT!
Smear the whipped feta on the plate. Top with the Chicken slices. Side with the charred green beans & leeks and the dressed salad. Sprinkle over the honeyed nuts. Serve with any remaining lemon wedges. Well done, Chef!
DILL-LICIOUS
In a small bowl, combine the yoghurt and the drained feta. Mash with a fork until smooth. Add water in 5ml increments if the mixture is not coming together. Alternatively, place in a blender and pulse until smooth. Stir through ½ the chopped dill, ½ the Lemon zest (to taste), and seasoning.
SHOW ME THE Honey!
Roughly chop the mixed nuts. Place a large pan, with a lid, over medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, fry the chopped nuts until browned, 2-3 minutes. Remove from the heat and stir through the Honey, the juice of 3 lemon wedges, the remaining lemon zest (to taste), and seasoning. Remove from the pan and set aside.
CLASSIC COMBO
Return the pan, wiped down, to a medium-high heat with a drizzle of oil. When hot, fry the quartered Leeks and the trimmed green beans until starting to char, 4-5 minutes (shifting occasionally). Add a splash of water and cover with a lid. Simmer until the water has evaporated, 2-3 minutes. In the final minute, toss in a knob of butter (optional). Remove from the pan. Squeeze over a drizzle of lemon juice, season, and cover.
INTO THE FRYING PAN
Return the pan to a medium heat with a drizzle of oil. Pat the Chicken breasts dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with a lid, and fry until cooked through, 2-4 minutes. During the final minute, baste the chicken with a knob of butter (optional) and the NOMU rub. Remove from the heat and set aside to rest for 5 minutes before slicing and seasoning.
ALL ARTI-CHOKED UP
In a salad bowl, combine the rinsed green leaves, the artichoke pieces, the remaining dill, a squeeze of Lemon juice, a drizzle of olive oil, and seasoning.
LOOK AT THAT!
Smear the whipped feta on the plate. Top with the Chicken slices. Side with the charred green beans & leeks and the dressed salad. Sprinkle over the honeyed nuts. Serve with any remaining lemon wedges. Well done, Chef!
DILL-LICIOUS
In a small bowl, combine the yoghurt and the drained feta. Mash with a fork until smooth. Add water in 5ml increments if the mixture is not coming together. Alternatively, place in a blender and pulse until smooth. Stir through ½ the chopped dill, ½ the Lemon zest (to taste), and seasoning.
SHOW ME THE Honey!
Roughly chop the mixed nuts. Place a large pan, with a lid, over medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, fry the chopped nuts until browned, 2-3 minutes. Remove from the heat and stir through the Honey, the juice of 4 lemon wedges, the remaining lemon zest (to taste), and seasoning. Remove from the pan and set aside.
CLASSIC COMBO
Return the pan, wiped down, to a medium-high heat with a drizzle of oil. When hot, fry the quartered Leeks and the trimmed green beans until starting to char, 4-5 minutes (shifting occasionally). Add a splash of water and cover with a lid. Simmer until the water has evaporated, 2-3 minutes. In the final minute, toss in a knob of butter (optional). Remove from the pan. Squeeze over a drizzle of lemon juice, season, and cover.
INTO THE FRYING PAN
Return the pan to a medium heat with a drizzle of oil. Pat the Chicken breasts dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with a lid, and fry until cooked through, 2-4 minutes. During the final minute, baste the chicken with a knob of butter (optional) and the NOMU rub. Remove from the heat and set aside to rest for 5 minutes before slicing and seasoning.
ALL ARTI-CHOKED UP
In a salad bowl, combine the rinsed green leaves, the artichoke pieces, the remaining dill, a squeeze of Lemon juice, a drizzle of olive oil, and seasoning.
LOOK AT THAT!
Smear the whipped feta on the plate. Top with the Chicken slices. Side with the charred green beans & leeks and the dressed salad. Sprinkle over the honeyed nuts. Serve with any remaining lemon wedges. Well done, Chef!
Frequently Asked Questions
What is the preparation time for Golden Chicky & Dill-whipped Feta?
The preparation time for Golden Chicky & Dill-whipped Feta with charred green beans, leeks & honeyed nuts is between 20 and 40 minutes.
What is the total time required to make Golden Chicky & Dill-whipped Feta with charred green beans, leeks & honeyed nuts?
The total time required to make Golden Chicky & Dill-whipped Feta with charred green beans, leeks & honeyed nuts is between 30 and 60 minutes.
How many servings does Golden Chicky & Dill-whipped Feta provide?
4 servings
What are the main ingredients in Golden Chicky & Dill-whipped Feta?
Artichoke Quarters, Chicken, Danish-style Feta, Free-range Chicken Breast, Free-range Chicken Breasts, Fresh Dill, Green Beans, Green Leaves, Honey, Leeks, Lemon, Lemons, Low Fat Plain Yoghurt, Mixed Nuts, NOMU Poultry Rub
What is the nutritional information of Golden Chicky & Dill-whipped Feta?
Calories: 852, Carbs: 66 grams, Fat: grams, Protein: 58.9 grams, Sugar: 34 grams, Salt: 1136 grams
How do I prepare Golden Chicky & Dill-whipped Feta?
LOOK AT THAT!: Smear the whipped feta on the plate. Top with the chicken slices. Side with the charred green beans & leeks and the dressed salad. Sprinkle over the honeyed nuts. Serve with any remaining lemon wedges. Well done, Chef! DILL-LICIOUS: In a small bowl, combine the yoghurt and the drained feta. Mash with a fork until smooth. Add water in 5ml increments if the mixture is not coming together. Alternatively, place in a blender and pulse until smooth. Stir through ½ the chopped dill, ½ the lemon zest (to taste), and seasoning. SHOW ME THE HONEY!: Roughly chop the mixed nuts. Place a pan, with a lid, over medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, fry the chopped nuts until browned, 1-2 minutes. Remove from the heat and stir through the honey, the juice of 2 lemon wedges, the remaining lemon zest (to taste), and seasoning. Remove from the pan and set aside. CLASSIC COMBO: Return the pan, wiped down, to a medium-high heat with a drizzle of oil. When hot, fry the quartered leeks and the trimmed green beans until starting to char, 3-4 minutes (shifting occasionally). Add a splash of water and cover with a lid. Simmer until the water has evaporated, 2-3 minutes. In the final minute, toss in a knob of butter (optional). Remove from the pan. Squeeze over a drizzle of lemon juice, season, and cover. ALL ARTI-CHOKED UP: In a salad bowl, combine the rinsed green leaves, the artichoke pieces, the remaining dill, a squeeze of lemon juice, a drizzle of olive oil, and seasoning. INTO THE FRYING PAN: Return the pan to a medium heat with a drizzle of oil. Pat the chicken breasts dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with a lid, and fry until cooked through, 2-4 minutes. During the final minute, baste the chicken with a knob of butter (optional) and the NOMU rub. Remove from the heat and set aside to rest for 5 minutes before slicing and seasoning.
What should be prepared from my kitchen to make Golden Chicky & Dill-whipped Feta?
Artichoke Quarters, Chicken, Danish-style Feta, Free-range Chicken Breast, Free-range Chicken Breasts, Fresh Dill, Green Beans, Green Leaves, Honey, Leeks, Lemon, Lemons, Low Fat Plain Yoghurt, Mixed Nuts, NOMU Poultry Rub
How many calories does Golden Chicky & Dill-whipped Feta have?
852 calories
How much fat content does Golden Chicky & Dill-whipped Feta have?
grams
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