eCook Meal
ROAST TIKKA CHICKEN
with crispy chickpeas, & sautéed baby spinach
There’s still a nip in the air, so tuck into a tikka-marinated chicken quarter with tender, fragrant meat and crispy skin. To keep it light, a tangy tomato and red onion sambal and a cucumber-coriander raita.
Serving guide
Choose your portion size.
TIKKA ROAST
Preheat the oven to 200°C. In a small bowl, combine the tikka curry paste with 1 tbsp of oil and some seasoning. Pat the Chicken dry with some paper towel. Place on a roasting tray, coat in the tikka paste, and roast in the hot oven for 30-35 minutes. At the halfway mark, coat the drained Chickpeas in oil and some seasoning. Scatter on the tray around the chicken and return to the oven for the remaining roasting time. On completion, the chickpeas should be crispy and the chicken should be cooked through and crispy-skinned.
SAMBAL & Cucumber RAITA
Place the quartered baby tomatoes, the Pickling Liquid, and a third of the sliced red onion in a bowl. Toss to combine, season to taste, and set aside for serving. Place the Yoghurt and diced Cucumber in a second bowl. Stir in three-quarters of the chopped coriander, season to taste, and set aside for serving.
SAUTÉ THE VEG
When the Chicken and Chickpeas are almost ready, place a pan over a medium-high heat with a drizzle of oil. When hot, sauté the remaining sliced red onion for 2-3 minutes until soft. Add the rinsed baby spinach and cook for 1-2 minutes until wilted, shifting occasionally. Remove the pan from the heat on completion.
ALMOST THERE...
When the Chicken is cooked, remove from the oven and allow to rest for 3-5 minutes before serving. Drain the Pickling Liquid from the sambal and stir some of it into the Cucumber raita to taste. Reserve the remainder in the fridge for use in another meal, or discard.
TIKKA TIME
Dish up some sautéed spinach next to the fragrant roast tikka Chicken and the crispy Chickpeas. Top with some fresh sambal, garnish with the remaining coriander, and serve with the cucumber raita on the side. Delish, Chef!
TIKKA ROAST
Preheat the oven to 200°C. In a small bowl, combine the tikka curry paste with 2 tbsp of oil and some seasoning. Pat the Chicken dry with some paper towel. Place on a roasting tray, coat in the tikka paste, and roast in the hot oven for 30-35 minutes. At the halfway mark, coat the drained Chickpeas in oil and some seasoning. Scatter on the tray around the chicken and return to the oven for the remaining roasting time. On completion, the chickpeas should be crispy and the chicken should be cooked through and crispy-skinned.
SAMBAL & Cucumber RAITA
Place the quartered baby tomatoes, the Pickling Liquid, and a third of the sliced red onion in a bowl. Toss to combine, season to taste, and set aside for serving. Place the Yoghurt and diced Cucumber in a second bowl. Stir in three-quarters of the chopped coriander, season to taste, and set aside for serving.
SAUTÉ THE VEG
When the Chicken and Chickpeas are almost ready, place a pan over a medium-high heat with a drizzle of oil. When hot, sauté the remaining sliced red onion for 3-4 minutes until soft. Add the rinsed baby spinach and cook for 2-3 minutes until wilted, shifting occasionally. Remove the pan from the heat on completion.
ALMOST THERE...
When the Chicken is cooked, remove from the oven and allow to rest for 3-5 minutes before serving. Drain the Pickling Liquid from the sambal and stir some of it into the Cucumber raita to taste. Reserve the remainder in the fridge for use in another meal, or discard.
TIKKA TIME
Dish up some sautéed spinach next to the fragrant roast tikka Chicken and the crispy Chickpeas. Top with some fresh sambal, garnish with the remaining coriander, and serve with the cucumber raita on the side. Delish, Chef!
TIKKA ROAST
Preheat the oven to 200°C. In a small bowl, combine the tikka curry paste with 2 tbsp of oil and some seasoning. Pat the Chicken dry with some paper towel. Place on a roasting tray, coat in the tikka paste, and roast in the hot oven for 30-35 minutes. At the halfway mark, coat the drained Chickpeas in oil and some seasoning. Scatter on the tray around the chicken and return to the oven for the remaining roasting time. On completion, the chickpeas should be crispy and the chicken should be cooked through and crispy-skinned.
SAMBAL & Cucumber RAITA
Place the quartered baby tomatoes, the Pickling Liquid, and a third of the sliced red onion in a bowl. Toss to combine, season to taste, and set aside for serving. Place the Yoghurt and diced Cucumber in a second bowl. Stir in three-quarters of the chopped coriander, season to taste, and set aside for serving.
SAUTÉ THE VEG
When the Chicken and Chickpeas are almost ready, place a pan over a medium-high heat with a drizzle of oil. When hot, sauté the remaining sliced red onion for 3-4 minutes until soft. Add the rinsed baby spinach and cook for 2-3 minutes until wilted, shifting occasionally. Remove the pan from the heat on completion.
ALMOST THERE...
When the Chicken is cooked, remove from the oven and allow to rest for 3-5 minutes before serving. Drain the Pickling Liquid from the sambal and stir some of it into the Cucumber raita to taste. Reserve the remainder in the fridge for use in another meal, or discard.
TIKKA TIME
Dish up some sautéed spinach next to the fragrant roast tikka Chicken and the crispy Chickpeas. Top with some fresh sambal, garnish with the remaining coriander, and serve with the cucumber raita on the side. Delish, Chef!
TIKKA ROAST
Preheat the oven to 200°C. In a small bowl, combine the tikka curry paste with 3 tbsp of oil and some seasoning. Pat the Chicken dry with some paper towel. Place on a roasting tray, coat in the tikka paste, and roast in the hot oven for 35-40 minutes. At the halfway mark, place the drained Chickpeas on a seperate roasting tray. Coat in oil, season to taste, and pop in the oven for the remaining roasting time. On completion, the chickpeas should be crispy and the chicken should be cooked through and crispy-skinned.
SAMBAL & Cucumber RAITA
Place the quartered baby tomatoes, the Pickling Liquid, and a third of the sliced red onion in a bowl. Toss to combine, season to taste, and set aside for serving. Place the Yoghurt and diced Cucumber in a second bowl. Stir in three-quarters of the chopped coriander, season to taste, and set aside for serving.
SAUTÉ THE VEG
When the Chicken and Chickpeas are almost ready, place a pan over a medium-high heat with a drizzle of oil. When hot, sauté the remaining sliced red onion for 4-5 minutes until soft. Add the rinsed baby spinach and cook for 3-4 minutes until wilted, shifting occasionally. Remove the pan from the heat on completion.
ALMOST THERE...
When the Chicken is cooked, remove from the oven and allow to rest for 3-5 minutes before serving. Drain the Pickling Liquid from the sambal and stir some of it into the Cucumber raita to taste. Reserve the remainder in the fridge for use in another meal, or discard.
TIKKA TIME
Dish up some sautéed spinach next to the fragrant roast tikka Chicken and the crispy Chickpeas. Top with some fresh sambal, garnish with the remaining coriander, and serve with the cucumber raita on the side. Delish, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R246.28
for 4 servings · R61.57 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Fresh Coriander needs 20 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 2% of packR3.30
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Cucumber needs 200 gMini Cucumbers 350 g 350 g at R31.99 · 57% of packR18.28
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Red Onion needs 3Sliced Red Onions 70 g R16.99 · whole pack (size can't be divided)R16.99
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Chickpeas needs 480 gChilli, Chickpea & Butternut Soup Mix 600 g 600 g at R42.99 · 80% of packR34.39
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Free-Range Chicken Leg Quarter needs 4Free Range Tandoori Masala Style Chicken Leg Quarter Avg 1.2 kg R149.99 · whole pack (size can't be divided)R149.99
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Plain Yoghurt needs 200 mlAyrshire Low Fat Strawberry & Litchi Flavoured Drinking Yoghurt 300 ml 300 ml at R19.99 · 67% of packR13.33
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Baby Spinach needs 80 gBaby Spinach 400 g 400 g at R49.99 · 20% of packR10.00
Not in the Woolies basket — source these elsewhere:
- Baby Tomatoes
- Spice and All Things Nice Tikka Curry Paste
- Pickling Liquid
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for ROAST TIKKA CHICKEN?
The preparation time for ROAST TIKKA CHICKEN with crispy chickpeas, & sautéed baby spinach is between 20 and 35 minutes.
What is the total time required to make ROAST TIKKA CHICKEN with crispy chickpeas, & sautéed baby spinach?
The total time required to make ROAST TIKKA CHICKEN with crispy chickpeas, & sautéed baby spinach is between 45 and 55 minutes.
How many servings does ROAST TIKKA CHICKEN provide?
4 servings
What are the main ingredients in ROAST TIKKA CHICKEN?
Baby Spinach, Baby Tomato, Chicken, Chickpeas, Cucumber, Free-Range Chicken Leg Quarter, Fresh Coriander, Pickling Liquid, Red Onion, Spice and All Things Nice Tikka Curry Paste, Yoghurt
What is the nutritional information of ROAST TIKKA CHICKEN?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare ROAST TIKKA CHICKEN?
SAUTÉ THE VEG: When the chicken and chickpeas are almost ready, place a pan over a medium-high heat with a drizzle of oil. When hot, sauté the remaining sliced red onion for 3-4 minutes until soft. Add the rinsed baby spinach and cook for 2-3 minutes until wilted, shifting occasionally. Remove the pan from the heat on completion. SAMBAL & CUCUMBER RAITA: Place the quartered baby tomatoes, the Pickling Liquid, and a third of the sliced red onion in a bowl. Toss to combine, season to taste, and set aside for serving. Place the yoghurt and diced cucumber in a second bowl. Stir in three-quarters of the chopped coriander, season to taste, and set aside for serving. TIKKA ROAST: Preheat the oven to 200°C. In a small bowl, combine the tikka curry paste with 2 tbsp of oil and some seasoning. Pat the chicken dry with some paper towel. Place on a roasting tray, coat in the tikka paste, and roast in the hot oven for 30-35 minutes. At the halfway mark, coat the drained chickpeas in oil and some seasoning. Scatter on the tray around the chicken and return to the oven for the remaining roasting time. On completion, the chickpeas should be crispy and the chicken should be cooked through and crispy-skinned. ALMOST THERE...: When the chicken is cooked, remove from the oven and allow to rest for 3-5 minutes before serving. Drain the Pickling Liquid from the sambal and stir some of it into the cucumber raita to taste. Reserve the remainder in the fridge for use in another meal, or discard. TIKKA TIME: Dish up some sautéed spinach next to the fragrant roast tikka chicken and the crispy chickpeas. Top with some fresh sambal, garnish with the remaining coriander, and serve with the cucumber raita on the side. Delish, Chef!
What should be prepared from my kitchen to make ROAST TIKKA CHICKEN?
Baby Spinach, Baby Tomato, Chicken, Chickpeas, Cucumber, Free-Range Chicken Leg Quarter, Fresh Coriander, Pickling Liquid, Red Onion, Spice and All Things Nice Tikka Curry Paste, Yoghurt
How many calories does ROAST TIKKA CHICKEN have?
calories
How much fat content does ROAST TIKKA CHICKEN have?
grams