[BBQ] NZ Honey & Rosemary Chargrilled Chicken & Pork Chipolatas
with Courgette Couscous, Salad & Flatbreads
- Wheat
- Gluten
- Soy
- Sulphites
- Eggs
- Milk
- Almond
- Brazil nut
- Walnut
- Peanuts
- Eggs
- Sulphites
- Hazelnut
- Macadamia
- Pistachio
- Pecan
- Pine nut
- Cashew
- Sesame
- May contain traces of allergens
Ingredients
1 sachet
Garlic & Herb Seasoning
320 g
Chicken Breast Strips
Pork Chipolatas
1
Tomato
2
Flatbread
(Contains: Wheat, Gluten, Soy; May be present: Milk, Almond, Brazil nut, Walnut, Peanuts, Eggs, Sulphites, Hazelnut, Macadamia, Pistachio, Pecan, Pine nut, Cashew, Sesame)
1 packet
Onion Chutney
(Contains: Sulphites; )
1 packet
Rosemary
1 packet
Mixed Salad Leaves
2
Garlic
1
Courgette
1 packet
Garlic Aioli
(Contains: Soy, Eggs; )
1 packet
Couscous
(Contains: Wheat, Gluten; )
1
Lemon
Nutrition Values
Cooking Steps
Preheat the BBQ to a high heat. Finely chop the garlic. Pick and finely chop the rosemary. Zest the lemon (see ingredients) to get a generous pinch and slice in half. In a medium bowl, combine the garlic, rosemary, lemon zest, lemon juice, honey, a drizzle of olive oil and a generous pinch of salt and pepper. Add the chicken breast strips, toss to coat and set aside. TIP: For extra flavour, marinade the chicken a few hours or the day before and keep in a covered container in the fridge.
Add the water and garlic & herb seasoning to a medium saucepan and bring to the boil. Add the couscous, stir to combine, place a lid on the saucepan and remove from the heat. Leave until all the water is absorbed, 5 minutes. Fluff up with a fork, stir through the butter and set aside uncovered.
While the couscous is cooking, thinly slice the courgette into strips lengthways. Slice the tomato into 1cm wedges. Place the courgette on a plate and add a generous drizzle of olive oil and a pinch of salt and pepper. Brush the flatbreads (see ingredients) with a drizzle of olive oil and season with a pinch of salt and pepper. In a medium bowl, combine a drizzle of balsamic vinegar and olive oil. Add the tomato and mixed salad leaves and set aside.
When the BBQ is hot, using tongs, add the chicken to the BBQ and grill, turning regularly, until charred and cooked through, 8-12 minutes. Set aside on a plate to rest and cover to keep warm. Meanwhile, add the pork chipolatas to the BBQ and cook until charred and cooked through, 10-15 minutes. Transfer the chipolatas to the plate with the chicken.
No BBQ? In a large frying pan, heat a drizzle of olive oil over a high heat. Add the chicken and marinade, cook, tossing occasionally, until browned and cooked through, 3-4 minutes. Set aside on a plate and cover to keep warm. Wipe out and return the frying pan to the heat with a drizzle of olive oil and cook the pork chipolatas, tossing occasionally, until browned and cook through, 8-12 minutes.
Add the courgette to the BBQ and grill until charred and softened, 3-5 minutes on each side. Add the mini flatbreads to the BBQ and cook until lightly charred, 1-2 minutes on each side. Roughly chop the courgette and stir through the couscous.
No BBQ? In a large frying pan, heat a drizzle of olive oil over a high heat. Add the courgette and cook until lightly golden, 3-5 minutes on each side. Heat the flatbreads in a sandwich press, or on a plate in the microwave for 10 second bursts, until warmed through.
Toss the salad. Bring everything to the table to serve. Spoon the caramelised onion chutney over the chipolatas. Help yourself to the chargrilled honey-mustard chicken, pork chipolatas, zucchini couscous, cucumber salad, flatbreads and garlic aioli. Enjoy!
