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Chicken Courgetti Recipe by Carmel Hall with wine pairing

With school starting up again, here’s a quick and easy dinner or even lunch idea. Courgetti with sundried tomatoes and grilled chicken.

Single Serving

1 courgette per person
1 garlic clove, minced
1 chicken breast
4-5 sundried tomatoes
1 teaspoon tumeric (adds extra benefits, but can be easily substituted for a Cajun or any other spice mix)
dash of salt and pepper
1 tablespoon olive oil or coconut oil

1. Use a mandolin or spiralizer to make the courgetti (if you have neither, the larger blades on a grater usually work just fine or a vegetable peeler) and set aside.
2. Sprinkle the tumeric, salt and pepper on the chicken.
3. Heat olive oil or coconut oil in a pan.
4. Add your garlic, and after a couple of seconds add the chicken.
5. Cook through then toss in the courgetti.
6. Add the sundried tomatoes and top with pine nuts for an extra crunch.



Our recommended Wine Pairing for this Recipe
Cusumano Shamaris €18.99

100% Grillo 2014
This is a lovely aromatic wine with aromas of white peach, mandarin blossom, melon a flicker of blueberry and some light herbal tones.

This is just as aromatic on the palate the more it warms up. It’s clean, fresh with zippy acidity. The aromas lead into what is quite a soft but structured body. Add some mineral tones and hints of pineapple and grapefruit giving you one generous glass of wine.

This wine is clean and juicy when slightly chilled but as it warms a little it opens up a lot more giving a lush wine. It will pair beautifully with this fresh dish, the wine equally fresh will mingle with the flavours of the salad giving you a great pairing and enjoyable meal.

Available from O’Brien’s Wines Nationwide or Online.


carmel hallIt’s fairly appropriate that with the name Carmel, I have a strong interest in food! I grew up in San Francisco and spent my summers in Cork, two amazing food cities. I find myself currently living in West Cork and experimenting with recipes and taking of photos of food I have created, which is marrying my two passions–photography and food.

I started baking and cooking as a way to relieve stress in high school, and found out pretty quickly I enjoyed being in the kitchen. In April 2014, I attended Ballymaloe Cookery School. Since then, I have have been working in different kitchens across Ireland, London and Italy, building on my education and building up my palette. My blog ‘Cooking With Carmel’ is a reflection of my traveling and growing up in a family of seven kids. I hope I inspire you to get in the kitchen and get cookin!