Ottolenghi's Grilled Chicken

This Middle Eastern dish is based on a recipe from 'The Cookbook' by Ottolenghi. I marinate the chicken thigh fillet (better living 2 stars) with preserved lemon and spices such as cinnamon, ginger, and saffron. The honey adds an extra flavour boost to the chicken. I prepare a sauce with the same flavourings and add saffron. The couscous is packed with fresh herbs, and the braised broccoli and cauliflower, along with roasted almonds and hazelnuts, complete the dish. Enjoy your meal!

Chicken thigh fillet (better living 2 stars), cauliflower, broccoli, garlic, leek, white onion, carrot, celery, celeriac, lemon [sulphites], fresh chives, ginger, coriander, mint, parsley, rosemary, thyme, confit lemon, nutmeg, ginger, cinnamon, cumin seeds, saffron, fennel seeds, almond flakes [nuts], hazelnuts, yoghurt [lactose, milk], couscous [gluten], pomegranate molasses, honey, organic vegetable stock, homemade chicken stock (contains celery), white wine vinegar [sulphites], pepper and salt, sunflower oil.

Allergens: gluten, koemelk, lactose, noten, selderij, sulfiet.

MicrowaveMarleen's choice

Heat the chicken with sauce and the couscous with vegetables loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons).

Oven — 200°C, 15-30 min

Preheat the couscous with vegetables and the chicken covered with an oven-safe plate or aluminium foil for 15-20 minutes (1 person) or 25-30 minutes (2 or more persons). Disposable containers cannot be used in the oven, transfer to an oven dish.

Energy130,1 kcal

Fat4,75 g

of which saturated1,02 g

Carbohydrates12,16 g

Dietary fibre2,09 g

Protein9,3 g

Salt0,33 g

Average weight: 540 g