Chicken with Zhug and Taboulleh

Prep Time

-

Cook Time

-

Portion(s)

1

ingredients

1 1 Country Range Premium Chicken Breast

For the zhug:For the zhug:

2 2 Country Range Whole Cardamom pods

1 1 tsp Country Range Black Peppercorns

1 1 tsp Country Range Coriander Seeds

0.5 0.5 tsp Country Range Cumin Seeds

12 12 Country Range Jalapeño slices, finely chopped

1 1 tsp Country Range Garlic Purée

1 1 tsp salt

25 25 g parsley, finely chopped

25 25 g coriander, finely chopped

100 100 ml Country Range Extra Virgin Olive Oil

For the taboulleh:For the taboulleh:

0.5 0.5 tsp Country Range Whole Coriander

0.5 0.5 tsp Country Range Whole Coriander

0.50.5 tsp Country Range Ground Cinnamon

0.5 0.5 tsp Country Range Whole Cumin

4 4 tbsp Country Range Lemon Juice

120 120 ml Country Range Extra Virgin Olive Oil

1 1 tsp Country Range Cracked Black Pepper

100 100 g Country Range Cous Cous

50 50 g Country Range Sliced Apricots

50 50 g Country Range Pine Nuts

50 50 g Country Range Sultanas

250 250 g mixed baby tomatoes

2 2 shallots

1 1 large bunch flat leaf parsley

1 1 bunch fresh mint

1 1 bunch spring onions, sliced

1 1 tsp sea salt

Multiply by
method
  • 1Place the cous cous into a large mixing bowl.
  • 2Just cover with boiling water and steam for 10 minutes.
  • 3Use a fork to make it fluffy.
  • 4Dice the tomatoes into small pieces.
  • 5Finely dice the shallots.
  • 6Trim and finely chop the parsley.
  • 7Remove the mint leaves from the stalks and finely chop the leaves.
  • 8Add all the ingeredients to the cous cous and mix together.
  • 9Add the lemon juice and season with the salt and pepper.
  • 10Grill or oven bake the chicken for 20 minutes or until the chicken is 75°C
  • 11Make the zhug by placing all the ingredients for it into a blender and pulse for 5 seconds.
  • 12Spoon 25g of the zhug over the chicken and juices whilst the chicken rests.
  • 13Slice the chicken and place on the cous cous.
  • 14Pour over the chicken zhug juices and serve.