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Chicken with Zhug and Taboulleh

Ingredients
30
Portions
1

Ingredients

30 Total
  • 1 Country Range Premium Chicken Breast
  • For the zhug:
  • 2 Country Range Whole Cardamom pods
  • 1 tsp Country Range Black Peppercorns
  • 1 tsp Country Range Coriander Seeds
  • 0.5 tsp Country Range Cumin Seeds
  • 12 Country Range Jalapeño slices, finely chopped
  • 1 tsp Country Range Garlic Purée
  • 1 tsp salt
  • 25 g parsley, finely chopped
  • 25 g coriander, finely chopped
  • 100 ml Country Range Extra Virgin Olive Oil
  • For the taboulleh:
  • 0.5 tsp Country Range Whole Coriander
  • 0.5 tsp Country Range Whole Coriander
  • 0.5 tsp Country Range Ground Cinnamon
  • 0.5 tsp Country Range Whole Cumin
  • 4 tbsp Country Range Lemon Juice
  • 120 ml Country Range Extra Virgin Olive Oil
  • 1 tsp Country Range Cracked Black Pepper
  • 100 g Country Range Cous Cous
  • 50 g Country Range Sliced Apricots
  • 50 g Country Range Pine Nuts
  • 50 g Country Range Sultanas
  • 250 g mixed baby tomatoes
  • 2 shallots
  • 1 large bunch flat leaf parsley
  • 1 bunch fresh mint
  • 1 bunch spring onions, sliced
  • 1 tsp sea salt

Method

  • 1

    Step 1

    Place the cous cous into a large mixing bowl.
  • 2

    Step 2

    Just cover with boiling water and steam for 10 minutes.
  • 3

    Step 3

    Use a fork to make it fluffy.
  • 4

    Step 4

    Dice the tomatoes into small pieces.
  • 5

    Step 5

    Finely dice the shallots.
  • 6

    Step 6

    Trim and finely chop the parsley.
  • 7

    Step 7

    Remove the mint leaves from the stalks and finely chop the leaves.
  • 8

    Step 8

    Add all the ingeredients to the cous cous and mix together.
  • 9

    Step 9

    Add the lemon juice and season with the salt and pepper.
  • 10

    Step 10

    Grill or oven bake the chicken for 20 minutes or until the chicken is 75°C
  • 11

    Step 11

    Make the zhug by placing all the ingredients for it into a blender and pulse for 5 seconds.
  • 12

    Step 12

    Spoon 25g of the zhug over the chicken and juices whilst the chicken rests.
  • 13

    Step 13

    Slice the chicken and place on the cous cous.
  • 14

    Step 14

    Pour over the chicken zhug juices and serve.

Ingredients

30 Total
  • 1 Country Range Premium Chicken Breast
  • For the zhug:
  • 2 Country Range Whole Cardamom pods
  • 1 tsp Country Range Black Peppercorns
  • 1 tsp Country Range Coriander Seeds
  • 0.5 tsp Country Range Cumin Seeds
  • 12 Country Range Jalapeño slices, finely chopped
  • 1 tsp Country Range Garlic Purée
  • 1 tsp salt
  • 25 g parsley, finely chopped
  • 25 g coriander, finely chopped
  • 100 ml Country Range Extra Virgin Olive Oil
  • For the taboulleh:
  • 0.5 tsp Country Range Whole Coriander
  • 0.5 tsp Country Range Whole Coriander
  • 0.5 tsp Country Range Ground Cinnamon
  • 0.5 tsp Country Range Whole Cumin
  • 4 tbsp Country Range Lemon Juice
  • 120 ml Country Range Extra Virgin Olive Oil
  • 1 tsp Country Range Cracked Black Pepper
  • 100 g Country Range Cous Cous
  • 50 g Country Range Sliced Apricots
  • 50 g Country Range Pine Nuts
  • 50 g Country Range Sultanas
  • 250 g mixed baby tomatoes
  • 2 shallots
  • 1 large bunch flat leaf parsley
  • 1 bunch fresh mint
  • 1 bunch spring onions, sliced
  • 1 tsp sea salt

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