Get a load of this lipsmacking recipe, Chef! Couscous is loaded with a clever combination of pan-fried broccoli florets, silky onion, fresh leaves, creamy feta, sweet sultanas & crunchy almonds. The plate is completed with golden chicken coated in Colleen’s Lemon & Herb Sauce. Best enjoyed with the recommended Paul Cluver wine.
Paul Cluver’s Lemon & Herb Chicken
Paul Cluver’s Lemon & Herb Chicken
with a loaded couscous salad
Hands on Time: 20 - 25 minutes
Overall Time: 20 - 25 minutes
Ingredients:
- Almonds
- Broccoli Florets
- Chicken
- Colleen's Lemon & Herb Sauce
- Corn
- Couscous
- Danish-style Feta
- Free-range Chicken Breast/s
- Free-range Chicken Breasts
- Fresh Parsley
- Golden Sultanas
- Salad Leaves
- Sliced Onions
From your kitchen:
- Oil (cooking, olive or coconut)
- Water
- Paper Towel
COLOURFUL CUISINE
Boil the kettle. Place a pan (with a lid) over medium heat with a drizzle of oil. When hot, fry the onion, the broccoli, and the Corn until golden, 5-6 minutes (shifting occasionally).
LOADED LEAVES
Place the Couscous in a bowl with 75ml[150ml]|#7DA0D7 of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork and add the fried veg, the nuts, the feta, the parsley, the leaves, the sultanas, and seasoning.
LEMON & HERB Chicken
Place clean a pan (with a lid) over medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken on one side until golden, 4-5 minutes. Flip, cover with the lid, and fry until cooked through, 4-5 minutes. During the final 1-2 minutes, baste the chicken with the lemon & herb sauce. Remove from the pan and rest for 5 minutes before slicing and seasoning.
EVERY BITE A TRIUMPH
Pate up the loaded Couscous. Top with the sliced chicken, and all its pan juices. Enjoy!
COLOURFUL CUISINE
Boil the kettle. Place a pan (with a lid) over medium heat with a drizzle of oil. When hot, fry the onion, the broccoli, and the Corn until golden, 5-6 minutes (shifting occasionally).
LOADED LEAVES
Place the Couscous in a bowl with 75ml[150ml]|#7DA0D7 of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork and add the fried veg, the nuts, the feta, the parsley, the leaves, the sultanas, and seasoning.
LEMON & HERB Chicken
Place clean a pan (with a lid) over medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken on one side until golden, 4-5 minutes. Flip, cover with the lid, and fry until cooked through, 4-5 minutes. During the final 1-2 minutes, baste the chicken with the lemon & herb sauce. Remove from the pan and rest for 5 minutes before slicing and seasoning.
EVERY BITE A TRIUMPH
Pate up the loaded Couscous. Top with the sliced chicken, and all its pan juices. Enjoy!
COLOURFUL CUISINE
Place a pan (with a lid) over medium heat with a drizzle of oil. When hot, fry the onion, the broccoli, and the Corn until golden, 6-7 minutes (shifting occasionally).
LOADED LEAVES
Place the Couscous in a bowl with 225ml[300ml]|#7DA0D7 of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork and add the fried veg, the nuts, the feta, the parsley, the leaves, the sultanas, and seasoning.
LEMON & HERB Chicken
Place clean a pan (with a lid) over medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken on one side until golden, 4-5 minutes. Flip, cover with the lid, and fry until cooked through, 4-5 minutes. During the final 1-2 minutes, baste the chicken with the lemon & herb sauce. Remove from the pan and rest for 5 minutes before slicing and seasoning.
EVERY BITE A TRIUMPH
Plate up the loaded Couscous. Top with the sliced chicken, and all its pan juices. Enjoy!
COLOURFUL CUISINE
Place a pan (with a lid) over medium heat with a drizzle of oil. When hot, fry the onion, the broccoli, and the Corn until golden, 6-7 minutes (shifting occasionally).
LOADED LEAVES
Place the Couscous in a bowl with 225ml[300ml]|#7DA0D7 of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork and add the fried veg, the nuts, the feta, the parsley, the leaves, the sultanas, and seasoning.
LEMON & HERB Chicken
Place clean a pan (with a lid) over medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken on one side until golden, 4-5 minutes. Flip, cover with the lid, and fry until cooked through, 4-5 minutes. During the final 1-2 minutes, baste the chicken with the lemon & herb sauce. Remove from the pan and rest for 5 minutes before slicing and seasoning.
EVERY BITE A TRIUMPH
Plate up the loaded Couscous. Top with the sliced chicken, and all its pan juices. Enjoy!
Frequently Asked Questions
What is the preparation time for Paul Cluver’s Lemon & Herb Chicken?
The preparation time for Paul Cluver’s Lemon & Herb Chicken with a loaded couscous salad is between 20 and 25 minutes.
What is the total time required to make Paul Cluver’s Lemon & Herb Chicken with a loaded couscous salad?
The total time required to make Paul Cluver’s Lemon & Herb Chicken with a loaded couscous salad is between 20 and 25 minutes.
How many servings does Paul Cluver’s Lemon & Herb Chicken provide?
4 servings
What are the main ingredients in Paul Cluver’s Lemon & Herb Chicken?
Almonds, Broccoli Florets, Chicken, Colleen's Lemon & Herb Sauce, Corn, Couscous, Danish-style Feta, Free-range Chicken Breast/s, Free-range Chicken Breasts, Fresh Parsley, Golden Sultanas, Salad Leaves, Sliced Onions
What is the nutritional information of Paul Cluver’s Lemon & Herb Chicken?
Calories: 843, Carbs: 79 grams, Fat: grams, Protein: 61 grams, Sugar: 17.6 grams, Salt: 318 grams
How do I prepare Paul Cluver’s Lemon & Herb Chicken?
EVERY BITE A TRIUMPH: Pate up the loaded couscous. Top with the sliced chicken, and all its pan juices. Enjoy! LEMON & HERB CHICKEN: Place clean a pan (with a lid) over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 4-5 minutes. Flip, cover with the lid, and fry until cooked through, 4-5 minutes. During the final 1-2 minutes, baste the chicken with the lemon & herb sauce. Remove from the pan and rest for 5 minutes before slicing and seasoning. LOADED LEAVES: Place the couscous in a bowl with 75ml[150ml]|#7DA0D7 of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork and add the fried veg, the nuts, the feta, the parsley, the leaves, the sultanas, and seasoning. COLOURFUL CUISINE: Boil the kettle. Place a pan (with a lid) over medium heat with a drizzle of oil. When hot, fry the onion, the broccoli, and the corn until golden, 5-6 minutes (shifting occasionally).
What should be prepared from my kitchen to make Paul Cluver’s Lemon & Herb Chicken?
Almonds, Broccoli Florets, Chicken, Colleen's Lemon & Herb Sauce, Corn, Couscous, Danish-style Feta, Free-range Chicken Breast/s, Free-range Chicken Breasts, Fresh Parsley, Golden Sultanas, Salad Leaves, Sliced Onions
How many calories does Paul Cluver’s Lemon & Herb Chicken have?
843 calories
How much fat content does Paul Cluver’s Lemon & Herb Chicken have?
grams
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