eCook Meal
Boschendal’s Spiced Chicken & Herb-whipped Crème
with charred baby marrow, leeks & honeyed nuts
This recipe shows all the signs of being a classic but is not boring by any measure. Golden pan-fried chicken is served with a herby-whipped feta sauce and sided with charred baby marrow, leeks & a fresh artichoke salad. All topped off with a medley of honeyed macadamias, hazelnuts, & almonds.
Serving guide
Choose your portion size.
HERBY-WHIPPED FETA
In a small bowl, combine the yoghurt and feta. Mash with a fork until smooth. Add water in 5ml increments if the mixture is not coming together. Alternatively, place in a blender and pulse until smooth. Stir through ½ the chives, ½ the Lemon zest (to taste), and seasoning.
SHOW ME THE Honey!
Roughly chop the mixed nuts. Place a pan, with a lid, over medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, fry the nuts until browned, 1-2 minutes. Remove from the heat and stir through the Honey, a squeeze of lemon juice (to taste), the remaining lemon zest (to taste), and seasoning. Remove from the pan and set aside.
CLASSIC COMBO
Return the pan, wiped down, to a medium-high heat with a drizzle of oil. When hot, fry the Leeks and the baby marrow until starting to char, 5-6 minutes (shifting occasionally). Add a splash of water and cover with a lid. Simmer until the water has evaporated, 3-4 minutes. In the final minute, toss in a knob of butter (optional). Remove from the pan. Squeeze over a drizzle of lemon juice, season, and cover.
INTO THE FRYING PAN
Return the pan to a medium heat with a drizzle of oil. Pat the Chicken breast/s dry with paper towel. Fry the chicken on one side until golden, 4-5 minutes. Flip, cover with a lid, and fry until cooked through, 4-5 minutes. During the final minute, baste the chicken with a knob of butter (optional) and the NOMU rub. Remove from the heat and set aside to rest for 5 minutes before slicing and seasoning.
ALL ARTI-CHOKED UP
In a salad bowl, combine the green leaves, artichoke, remaining chives, a squeeze of Lemon juice, a drizzle of olive oil, and seasoning.
LOOK AT THAT!
Smear the whipped feta on the plate. Top with the Chicken slices. Side with the charred baby marrow and leeks and the dressed salad. Sprinkle over the honeyed nuts. Well done, Chef!
HERBY-WHIPPED FETA
In a small bowl, combine the yoghurt and feta. Mash with a fork until smooth. Add water in 5ml increments if the mixture is not coming together. Alternatively, place in a blender and pulse until smooth. Stir through ½ the chives, ½ the Lemon zest (to taste), and seasoning.
SHOW ME THE Honey!
Roughly chop the mixed nuts. Place a pan, with a lid, over medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, fry the nuts until browned, 1-2 minutes. Remove from the heat and stir through the Honey, a squeeze of lemon juice (to taste), the remaining lemon zest (to taste), and seasoning. Remove from the pan and set aside.
CLASSIC COMBO
Return the pan, wiped down, to a medium-high heat with a drizzle of oil. When hot, fry the Leeks and the baby marrow until starting to char, 5-6 minutes (shifting occasionally). Add a splash of water and cover with a lid. Simmer until the water has evaporated, 3-4 minutes. In the final minute, toss in a knob of butter (optional). Remove from the pan. Squeeze over a drizzle of lemon juice, season, and cover.
INTO THE FRYING PAN
Return the pan to a medium heat with a drizzle of oil. Pat the Chicken breast/s dry with paper towel. Fry the chicken on one side until golden, 4-5 minutes. Flip, cover with a lid, and fry until cooked through, 4-5 minutes. During the final minute, baste the chicken with a knob of butter (optional) and the NOMU rub. Remove from the heat and set aside to rest for 5 minutes before slicing and seasoning.
ALL ARTI-CHOKED UP
In a salad bowl, combine the green leaves, artichoke, remaining chives, a squeeze of Lemon juice, a drizzle of olive oil, and seasoning.
LOOK AT THAT!
Smear the whipped feta on the plate. Top with the Chicken slices. Side with the charred baby marrow and leeks and the dressed salad. Sprinkle over the honeyed nuts. Well done, Chef!
HERBY-WHIPPED FETA
In a small bowl, combine the yoghurt and feta. Mash with a fork until smooth. Add water in 5ml increments if the mixture is not coming together. Alternatively, place in a blender and pulse until smooth. Stir through ½ the chives, ½ the Lemon zest (to taste), and seasoning.
SHOW ME THE Honey!
Roughly chop the mixed nuts. Place a pan, with a lid, over medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, fry the nuts until browned, 2-3 minutes. Remove from the heat and stir through the Honey, a squeeze of lemon juice (to taste), the remaining lemon zest (to taste), and seasoning. Remove from the pan and set aside.
CLASSIC COMBO
Return the pan, wiped down, to a medium-high heat with a drizzle of oil. When hot, fry the Leeks and the baby marrow until starting to char, 6-8 minutes (shifting occasionally). Add a splash of water and cover with a lid. Simmer until the water has evaporated, 4-5 minutes. In the final minute, toss in a knob of butter (optional). Remove from the pan. Squeeze over a drizzle of lemon juice, season, and cover.
INTO THE FRYING PAN
Return the pan to a medium heat with a drizzle of oil. Pat the Chicken breasts dry with paper towel. Fry the chicken on one side until golden, 4-5 minutes. Flip, cover with a lid, and fry until cooked through, 4-5 minutes. During the final minute, baste the chicken with a knob of butter (optional) and the NOMU rub. Remove from the heat and set aside to rest for 5 minutes before slicing and seasoning.
ALL ARTI-CHOKED UP
In a salad bowl, combine the green leaves, artichoke, remaining chives, a squeeze of Lemon juice, a drizzle of olive oil, and seasoning.
LOOK AT THAT!
Smear the whipped feta on the plate. Top with the Chicken slices. Side with the charred baby marrow and leeks and the dressed salad. Sprinkle over the honeyed nuts. Well done, Chef!
HERBY-WHIPPED FETA
In a small bowl, combine the yoghurt and feta. Mash with a fork until smooth. Add water in 5ml increments if the mixture is not coming together. Alternatively, place in a blender and pulse until smooth. Stir through ½ the chives, ½ the Lemon zest (to taste), and seasoning.
SHOW ME THE Honey!
Roughly chop the mixed nuts. Place a pan, with a lid, over medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, fry the nuts until browned, 2-3 minutes. Remove from the heat and stir through the Honey, a squeeze of lemon juice (to taste), the remaining lemon zest (to taste), and seasoning. Remove from the pan and set aside.
CLASSIC COMBO
Return the pan, wiped down, to a medium-high heat with a drizzle of oil. When hot, fry the Leeks and the baby marrow until starting to char, 6-8 minutes (shifting occasionally). Add a splash of water and cover with a lid. Simmer until the water has evaporated, 4-5 minutes. In the final minute, toss in a knob of butter (optional). Remove from the pan. Squeeze over a drizzle of lemon juice, season, and cover.
INTO THE FRYING PAN
Return the pan to a medium heat with a drizzle of oil. Pat the Chicken breasts dry with paper towel. Fry the chicken on one side until golden, 4-5 minutes. Flip, cover with a lid, and fry until cooked through, 4-5 minutes. During the final minute, baste the chicken with a knob of butter (optional) and the NOMU rub. Remove from the heat and set aside to rest for 5 minutes before slicing and seasoning.
ALL ARTI-CHOKED UP
In a salad bowl, combine the green leaves, artichoke, remaining chives, a squeeze of Lemon juice, a drizzle of olive oil, and seasoning.
LOOK AT THAT!
Smear the whipped feta on the plate. Top with the Chicken slices. Side with the charred baby marrow and leeks and the dressed salad. Sprinkle over the honeyed nuts. Well done, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R198.03
for 4 servings · R49.51 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Danish-style Feta needs 200 gSpinach & South African Feta Free Range Chicken Burgers 800 g 800 g at R99.99 · 25% of packR25.00
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Baby Marrow needs 400 gButternut, Cauliflower & Baby Marrows 450 g 450 g at R41.99 · 89% of packR37.32
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Fresh Chives needs 10 gSour Cream and Chives Flavoured Potato Crisps 125 g 125 g at R21.99 · 8% of packR1.76
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Lemons needs 2Lemon 3 in 1 Thin Bleach 750 ml R19.99 · whole pack (size can't be divided)R19.99
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Honey needs 80 mlOrganic Apple Cider Vinegar with Honey and Ginger 500 ml 500 ml at R139.99 · 16% of packR22.40
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Free-range Chicken Breasts needs 4Sliced Free Range Smoked Chicken Breast 140 g R42.99 · whole pack (size can't be divided)R42.99
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Low Fat Plain Yoghurt needs 200 mlAyrshire Low Fat Strawberry Drinking Yoghurt 300 ml 300 ml at R21.99 · 67% of packR14.66
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Green Leaves needs 80 gWhole Spinach 350 g 350 g at R22.99 · 23% of packR5.25
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Leeks needs 400 gPotato & Leek Soup Mix 600 g 600 g at R42.99 · 67% of packR28.66
Not in the Woolies basket — source these elsewhere:
- Artichoke Quarters
- Mixed Nuts
- NOMU Poultry Rub
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Boschendal’s Spiced Chicken & Herb-whipped Crème?
The preparation time for Boschendal’s Spiced Chicken & Herb-whipped Crème with charred baby marrow, leeks & honeyed nuts is between 20 and 40 minutes.
What is the total time required to make Boschendal’s Spiced Chicken & Herb-whipped Crème with charred baby marrow, leeks & honeyed nuts?
The total time required to make Boschendal’s Spiced Chicken & Herb-whipped Crème with charred baby marrow, leeks & honeyed nuts is between 30 and 60 minutes.
How many servings does Boschendal’s Spiced Chicken & Herb-whipped Crème provide?
4 servings
What are the main ingredients in Boschendal’s Spiced Chicken & Herb-whipped Crème?
Artichoke Quarters, Baby Marrow, Danish-style Feta, Free-range Chicken Breast/s, Free-range Chicken Breasts, Fresh Chives, Green Leaves, Honey, Leeks, Lemon, Lemons, Low Fat Plain Yoghurt, Macadamia + Hazelnuts + Almond CSS Raw, Mixed Nuts, NOMU Poultry Rub
What is the nutritional information of Boschendal’s Spiced Chicken & Herb-whipped Crème?
Calories: 830, Carbs: 80 grams, Fat: grams, Protein: 59.9 grams, Sugar: 38.1 grams, Salt: 1151 grams
How do I prepare Boschendal’s Spiced Chicken & Herb-whipped Crème?
LOOK AT THAT!: Smear the whipped feta on the plate. Top with the chicken slices. Side with the charred baby marrow and leeks and the dressed salad. Sprinkle over the honeyed nuts. Well done, Chef! ALL ARTI-CHOKED UP: In a salad bowl, combine the green leaves, artichoke, remaining chives, a squeeze of lemon juice, a drizzle of olive oil, and seasoning. INTO THE FRYING PAN: Return the pan to a medium heat with a drizzle of oil. Pat the chicken breast/s dry with paper towel. Fry the chicken on one side until golden, 4-5 minutes. Flip, cover with a lid, and fry until cooked through, 4-5 minutes. During the final minute, baste the chicken with a knob of butter (optional) and the NOMU rub. Remove from the heat and set aside to rest for 5 minutes before slicing and seasoning. CLASSIC COMBO: Return the pan, wiped down, to a medium-high heat with a drizzle of oil. When hot, fry the leeks and the baby marrow until starting to char, 5-6 minutes (shifting occasionally). Add a splash of water and cover with a lid. Simmer until the water has evaporated, 3-4 minutes. In the final minute, toss in a knob of butter (optional). Remove from the pan. Squeeze over a drizzle of lemon juice, season, and cover. SHOW ME THE HONEY!: Roughly chop the mixed nuts. Place a pan, with a lid, over medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, fry the nuts until browned, 1-2 minutes. Remove from the heat and stir through the honey, a squeeze of lemon juice (to taste), the remaining lemon zest (to taste), and seasoning. Remove from the pan and set aside. HERBY-WHIPPED FETA: In a small bowl, combine the yoghurt and feta. Mash with a fork until smooth. Add water in 5ml increments if the mixture is not coming together. Alternatively, place in a blender and pulse until smooth. Stir through ½ the chives, ½ the lemon zest (to taste), and seasoning.
What should be prepared from my kitchen to make Boschendal’s Spiced Chicken & Herb-whipped Crème?
Artichoke Quarters, Baby Marrow, Danish-style Feta, Free-range Chicken Breast/s, Free-range Chicken Breasts, Fresh Chives, Green Leaves, Honey, Leeks, Lemon, Lemons, Low Fat Plain Yoghurt, Macadamia + Hazelnuts + Almond CSS Raw, Mixed Nuts, NOMU Poultry Rub
How many calories does Boschendal’s Spiced Chicken & Herb-whipped Crème have?
830 calories
How much fat content does Boschendal’s Spiced Chicken & Herb-whipped Crème have?
grams