eCook Meal
Paul Cluver’s Lemon & Herb Chicken
with a loaded couscous salad
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.
Serving guide
Choose your portion size.
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R175.01
for 4 servings · R43.75 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Couscous needs 300 mlParboiled Long Grain White Rice 1 kg R24.99 · whole pack (size can't be divided)R24.99
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Almonds needs 120 gEveryday Raw Almonds 1 kg 1 kg at R231.99 · 12% of packR27.84
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Danish-style Feta needs 80 gSpinach & South African Feta Free Range Chicken Burgers 800 g 800 g at R99.99 · 10% of packR10.00
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Sliced Onions needs 150 gOnions 3 kg 3 kg at R45.00 · 5% of packR2.25
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Salad Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Fresh Parsley needs 10 gGarlic and Parsley Bruschetta 150 g 150 g at R56.99 · 7% of packR3.80
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Corn needs 160 gKoo Creamstyle Sweetcorn 415 g 415 g at R23.99 · 39% of packR9.25
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Free-range Chicken Breasts needs 4Sliced Free Range Smoked Chicken Breast 140 g R42.99 · whole pack (size can't be divided)R42.99
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Broccoli Florets needs 400 gBroccoli Florets 300 g 300 g at R36.99 · 1.33× packR49.32
Not in the Woolies basket — source these elsewhere:
- Colleen's Lemon & Herb Sauce
- Golden Sultanas
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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, Chicken Breast, Colleen's Lemon & Herb Sauce, Corn, Couscous, Feta, Golden Sultanas, Onion, Parsley, Salad Leaves
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?
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). 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! 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.
What should be prepared from my kitchen to make Paul Cluver’s Lemon & Herb Chicken?
Almonds, Broccoli Florets, Chicken, Chicken Breast, Colleen's Lemon & Herb Sauce, Corn, Couscous, Feta, Golden Sultanas, Onion, Parsley, Salad Leaves
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