For generations, Hazeldenes has been putting Australian chicken on family tables. Today, all its farms are certified RSPCA Approved, while its free-range chickens can head outdoors during daylight hours to roam and forage in secure areas with trees and shade. Now that’s something worth firing up the barbie for.
Hazeldenes Maple BBQ Boneless Chicken with Couscous Salad
Serves
4
Preparation
20
minutesCooking Time
35
minutesIngredients
1 1 Hazeldenes RSPCA Approved Maple BBQ Boneless Chicken
1 1 corn cob
1 cup 1 couscous
1 1 Lebanese cucumber, diced
1/2 1/2 red capsicum, diced
1/2 1/2 red onion, diced
1 Tbsp 1 olive oil
2 tsp 2 red wine vinegar
Salt flakes and freshly ground black pepper
1/2 1/2 small cos lettuce, leaves separated
Coriander and lime, to serve
Method
- Preheat BBQ or grill plate to medium and brush with a little oil. Place chicken skin-side down and cook for 10 minutes, or until well seared. Turn and cook for a further 25 minutes or until cooked through. Set aside to rest for 5 minutes before slicing.
- Meanwhile, brush the corn with a little oil and BBQ until cooked and nicely charred. Set aside to cool, then slice the kernels from the cob.
- Place couscous in a large bowl and add 1 cup boiling water. Stand for 1-2 mins, then fluff with a fork and set aside to cool.
- Add corn, cucumber, capsicum and onion to the couscous. Drizzle with olive oil and red wine vinegar, season with salt and pepper and toss to combine.
- Arrange cos leaves on a serving platter and spoon over the couscous salad. Top with sliced chicken and serve with coriander and lime.
Did you make this recipe?
Tag @marketmag_au on Instagram and hashtag your creation
