Dukkah-Crusted Chicken
with Lemon & Currant Couscous
- Wheat
- Gluten
- Milk
- Sesame
- Gluten
- Milk
- Soy
- Wheat
- May contain traces of allergens
Ingredients
1 packet
Green beans
1 packet
Couscous
(Contains: Wheat, Gluten)
1 packet
Currants
(May be present: Gluten, Milk, Soy, Wheat)
1 packet
Greek-Style Yoghurt
(Contains: Milk)
1 packet
Baby Spinach Leaves
1 sachet
Chicken-Style Stock Powder
1
Carrot
2
Garlic
1 sachet
Dukkah
(Contains: Sesame)
320 g
Chicken Thigh
Not included in your delivery
1 drizzle
olive oil
¾ cup
water (for the couscous)
1 drizzle
white wine vinegar
Nutrition
Cooking Steps
Custom Recipe: If you've swapped to chicken breast, place your hand flat on top of chicken and slice through horizontally to make two thin steaks. Add chicken to the dukkah as above and turn to coat.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook half the garlic until fragrant, 1 minute. • Transfer garlic oil to a small bowl, then add Greek-style yoghurt and stir to combine. Season to taste. Set aside.
• In a medium saucepan, heat the butter with a drizzle of olive oil over medium-high heat. • Cook green beans and carrot until tender, 2-3 minutes. • Add remaining garlic and cook until fragrant, 1 minute.
• Add chicken-style stock powder, currants and the water, then bring to the boil. Add couscous and stir to combine. • Cover with a lid and remove from heat. Set aside until water has absorbed, 5 minutes. Fluff up with a fork.
Custom Recipe: Heat the pan as above and cook chicken until cooked through, 3-5 minutes each side.
• To the saucepan with the couscous, add baby spinach leaves and a drizzle of white wine vinegar. Season to taste. • Divide veggie-loaded currant couscous between plates. Top with dukkah-crusted salmon. • Dollop with garlic yoghurt to serve. Enjoy!
