Atlas Masterclass

Lemon Marinated Chicken, caramelised onion & olive sauce, cous cous

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INGREDIENTS:

  1. Lemon marinated chicken
  2. Caramelised onion & olive sauce
  3. Cous cous
  4. Broccolini
  5. Turnip
  6. Dried fruit mix (1 of 2 bags provided)

 

METHOD:

  1. Preheat the oven to 180 degrees fan forced. Bring a medium pot of water to the boil. Boil the kettle in preparation for the cous cous.
  2. Line an oven tray with baking paper then place the chicken on the tray, along with the contents of the bag (all the herbs and marinade). Season to taste. Bake for 20-40 minutes depending on portion size - we recommend checking on it in intervals.
  3. De-stem the broccolini and dice the turnips into 1cm cubes. Boil both vegetables together for 2-3 minutes. Strain them and transfer to a bowl, then season with some olive oil and salt.
  4. Place the cous cous in a bowl with two parts boiling water and set aside to soak and cook through, this will take about 10 minutes. Once it has cooked, strain the excess water. Mix through the fruit and seeds mix and season to taste.
  5. For presentation you may like to portion the cous cous into ramekins and press it down, so it holds its shape.
  6. Heat up the caramelised onion mix in a pan - it is already cooked and just requires a heat through.
  7. To plate up, begin with a layer of the caramelised onion mix, followed by some cous cous on top. Gently place the chicken onto of the cous cous. Garnish with the broccolini and turnip. Season with some olive oil.

VEGETARIAN METHOD:

  1. Preheat the oven to 180 degrees fan forced. Bring a medium pot of water to the boil. Boil the kettle in preparation for the cous cous.
  2. Line an oven tray with baking paper then place the celeriac stack on the tray, season to taste and bake for 15. minutes.
  3. De-stem the broccolini and dice the turnips into 1cm cubes. Boil both vegetables together for 2-3 minutes. Strain them and transfer to a bowl, then season with some olive oil and salt.
  4. Place the cous cous in a bowl with two parts boiling water and set aside to soak and cook through, this will take about 10 minutes. Once it has cooked, strain the excess water. Mix through the fruit and seeds mix and season to taste.
  5. For presentation you may like to portion the cous cous into ramekins and press it down, so it holds its shape.
  6. Heat up the caramelised onion mix in a pan - it is already cooked and just requires a heat through.
  7. To plate up, begin with a layer of the caramelised onion mix, followed by some cous cous on top. Gently place the celeriac stack on top of the cous cous. Garnish with the broccolini and turnip. Season with some olive oil.
For downloadable pdf version, click here.