200°C · 15-30 minAllergens
Gluten
Lactose
Selderij
Noten
SulfietOttolenghi's Grilled Chicken
This Middle Eastern dish is inspired by 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 gives the chicken an extra flavour boost. I also make 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 perfectly. Enjoy your meal!
Ottolenghi's Grilled Chicken
Chicken thigh fillet (better living 2 stars), cauliflower, broccoli, white onion, garlic, leek, carrot, celery, celeriac, fresh chives, ginger, coriander, mint, parsley, rosemary, thyme, preserved lemon, nutmeg, ginger, cinnamon, cumin seeds, saffron, fennel seeds, flaked almonds, hazelnuts, yoghurt, couscous, honey, organic vegetable stock, homemade chicken stock (contains celery), white wine vinegar, pepper and salt, sunflower oil.
Allergens: alcohol, gluten, koemelk, lactose, noten, selderij, sulfiet.
Microwave
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 minMarleen's choice
Heat the couscous with vegetables and the chicken covered with an ovenproof 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.