Sicilian-Style Roast Chicken & Israeli Couscous
with Garlicky Greens, Pine Nuts & Goat Cheese
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 packet
Garlic Paste
(May be present: Eggs, Fish, Gluten, Milk, Tree nuts, Sesame, Soy)
1 packet
Pine Nuts
(Contains: Tree nuts; May be present: Gluten, Milk, Tree nuts, Sesame, Soy)
1 packet
Goat Cheese
(Contains: Milk; )
1 packet
Parsley
1
Baby Leaves
1
Baby Broccoli
1 packet
Pearl (Israeli) Couscous
(Contains: Wheat, Gluten; )
1 sachet
Chicken-Style Stock Powder
1
Leek
750 g
Half Chicken
1
Lemon
1 packet
Onion Chutney
(Contains: Sulphites; )
1 sachet
Tuscan Herb Seasoning
Nutrition Values
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. In a large frying pan, heat a drizzle of olive oil over high heat. • Season half chicken with a good pinch of salt and pepper. Cook chicken, skin side down, until browned, 5-6 minutes each side. • Meanwhile, combine Tuscan herb seasoning and a drizzle of olive oil in a small. • Transfer chicken to a lined oven tray, spread the herb mix all over, and roast until cooked through, 35-45 minutes. Set aside to rest for 5-10 minutes. TIP: Chicken is cooked through when it's no longer pink inside.
• While the chicken is roasting, roughly chop baby kale. Trim baby broccoli. Thinly slice leek. Slice lemon into wedges.
• In a medium saucepan, heat a drizzle of olive oil over medium-high heat. Cook leek until tender, 3-4 minutes. • Add Israeli couscous, garlic paste and cook, tossing, until fragrant, 1-2 minutes. Add chicken-style stock powder and the water (for the couscous). • Reduce heat to medium and simmer, stirring occasionally, until the couscous is tender and water has absorbed, 10-12 minutes. Add the butter (for the couscous), stir to combine and cover to keep warm.
• While the couscous is cooking, return the frying pan to medium-high heat with a drizzle of olive oil. Cook baby broccoli and cook until tender, 5-6 minutes. • In the last 2 minutes, add baby kale, cooking until wilted. Remove pan from heat and add a squeeze of lemon juice and season with salt and pepper. Transfer the veggies to a bowl. TIP: Add a dash of water to the pan to help speed up the cooking process.
• Return the frying pan to medium heat with the butter (for the sauce) and a drizzle of olive oil. Toast pine nuts until tender, 3-5 minutes. • Add onion chutney, the water (for the sauce), the balsamic vinegar and cook, until slightly reduced and thickened, 1-2 minutes. Season to taste.
• Cut chicken in half. Divide couscous and greens between plates. • Top with Sicilian-style roast chicken and pine nut sauce. Crumble over goat cheese (see ingredients) and tear over parsley. • Serve with remaining lemon wedges. Enjoy!
