The gratinated date chicken
easy
75 mins
75 mins
Ingredients
- 350 g Carrots
- 250 g Sweet peas
- 1 Onion
- 1 Garlic clove
- 100 g dried dates (pitted)
- 100 g dried tomatoes
- 50 g Parmesan (piece)
- 4 Chicken filets (à approx. 175 g)
- 100 g Bacon (slices)
- 7-10 Tbsp salt, pepper, sugar
- 5 TABLESPOONS Olive oil
- 250 g Couscous
- 7-10 Tbsp Juice of 1 lemon
- 5 Stem(s) flat leaf parsley
- baking paper
Directions
- 1
Peel, wash and finely dice the carrots. Clean, wash and cut the sugar snap peas diagonally into small pieces. Peel and finely dice the onion. Peel garlic and chop very finely. For the crust, chop dates and tomatoes finely.
- 2
Finely grate the parmesan.
- 3
Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Line a baking tray with baking paper. Wash the meat and pat dry. Fry the bacon in a pan without fat until crisp, take it out and let it cool down a little on kitchen paper.
- 4
Fry the meat in hot bacon fat all around. Season with salt and pepper, take out and put on the tray. Crumble the bacon and mix with dates and tomatoes. Spread the mixture evenly over the meat, press down gently.
- 5
Sprinkle with parmesan. Bake in a hot oven for 15-20 minutes.
- 6
In the meantime heat 2 tablespoons of oil in a pot. Cover the carrots and cook at low heat for about 7 minutes. Pour good 1⁄4 l boiling salt water over the couscous. Cover and let it swell for about 5 minutes.
- 7
Add the sugar snap peas with onion and garlic to the carrots and continue steaming for 2-3 minutes. Loosen the couscous with a fork. Fold in lemon juice, 3 tbsp. oil and the vegetables. Season with salt, pepper and 1 pinch of sugar.
- 8
Wash parsley and shake dry, chop finely. Remove meat from the oven and arrange with the vegetable couscous, sprinkle with parsley.
Nutrition Facts
830 kcal
80 g
27 g
60 g
More Delicious Recipes
