A simple recipe for Chicken and Couscous salad with homemade tzatziki and caramelised onions

1 large free range chicken
chicken rub/ spices
1 cup chicken stock
1 large butternut, peeled and cubed
1 Tbs cinnamon
1 1/2 cup Cous cous, uncooked
1 red onion, Diced
Pickled jalapeno slices (1-2 Jalapenos)
2 Tbs Balsamic vinegar
1 packet of candied nuts, chopped (I buy the Padkos brand)
1/4 cup mixed seeds (sesame, sunflower, flaxseeds)
1 packet of rocket (I used mine from my garden)
1 packet of mixed lettuce leaves. (Woolworths sell theirs already washed)
1 green pepper, diced
Olive oil

1 cucumber Seeded, finely grated, drained
1 cup Greek yoghurt (full or double cream)
2 Tbs chopped fresh dill
1 tsp lemon zest
1 Tbs lemon juice, freshly squeezed
2 cloves garlic, finely minced
salt and pepper for seasoning.

How to

Roast the chicken:
Preheat oven to 180″c. Mine being fan assisted.

Rub chicken with Olive oil, chicken rub of choice (I used the Nomu Indian rub) and put in a roasting pan. Pour over chicken stock and cover with foil.

Cook chicken until cooked, plus minus 1- 1 1/2 hours depending on size of chicken. Remove foil for last 15 minutes for skin to brown.

Let the chicken rest and remove all the meat. Shred the chicken meat. Alternatively you can buy a cooked chicken and shred it.

Roast Butternut:
In a separate oven dish toss the butternut in some olive oil. Sprinkle with cinnamon.
Season with salt and pepper.

Cook on top shelf in oven, chicken underneath. This is why the fan assisted option on the oven is ideal as it cooks both evenly. Remove the butternut once roasted to your preference. It will be soft but roasted a little. Move chicken to top shelf once removed.

Pour the Couscous in a large bowl. Drain the chicken stock from roasting pan and pour 1 1/2 cups of stock over the Couscous. If there is not enough just add some boiling water from the kettle.

Using a fork mix the stock through the Couscous until it has started absorbing the liquid. Cover with a kitchen towel and set aside for 15 minutes. Using a fork fluff up the Couscous grains to separate them. It should be light and fluffy.

Caramelised onions:
Heat a non-stick pan to medium heat. Add a drop of olive oil and swirl it around until coated.

Add the diced onion, jalapeno and garlic. Saute’ until almost translucent. Pour the balsamic over and leave to simmer until the balsamic has reduced. Set aside and cool.

Toasted seeds:
Add a mixture of seeds to a small non-stick pan. (The one egg pans are the best). Turn the heat to medium and slowly dry roast the seeds.

Move the pan constantly so that the seeds can roast evenly. The smaller seeds will start popping, this is normal. Continue to roast until they are slightly browned. Set aside.

Tzatziki: (I use the recipe provided by Food Network)
In a medium bowl whisk together all the Tzatziki ingredients. Season with salt and pepper. That easy!

Layer the Couscous at the bottom on the rectangular dish. Layer the shredded chicken evenly. Add the rocket, mixed lettuce and green pepper. Add the roasted butternut. Next the seeds, nuts and onions. Toss.

Enjoy topped with Tzatziki and fresh warm bread on the side.

Recipe courtesy of Fooding It – a food blog by Chandre’ Jones

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