eCook Meal
Chilli Marmalade Chicken
with white basmati rice & sugar snaps
Say it with us: “It’s time to make a mouthwatering meal featuring a marmalade marinade!” It starts with a bed of fluffy basmati rice, then comes the chicken pieces, glistening with a chilli-marmalade marinade glaze, accompanied by crunchy sugar snaps. Finished with toasted sesame seeds and fresh parsley.
Serving guide
Choose your portion size.
Chicken & Marmalade MARINADE
Preheat the oven to 200°C. Spread the Chicken pieces and the onion on a roasting tray. Pat the chicken dry with paper towel. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). In a bowl, combine the vinegar soy mix, the ginger, ½ the chilli, and the Marmalade. In the final 3-5 minutes, glaze the chicken with the chilli-marmalade marinade.
NICE RICE
Place the rice in a pot with 200ml [400ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
TOASTED SEEDS
Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
BOIL & BLANCH
Boil the kettle. Fill a pot with boiling water and a pinch of salt, and bring to a boil. When starting to bubble, simmer the sugar snaps until cooked through but still crunchy, 1-2 minutes. Drain and run under cold water to stop the cooking process.
SO IMPRESSIVE
Plate up the rice. Top with the chilli-Marmalade chicken and side with the crunchy sugar snaps. Garnish with the remaining chilli, the toasted sesame seeds, and the parsley.
Chicken & Marmalade MARINADE
Preheat the oven to 200°C. Spread the Chicken pieces and the onion on a roasting tray. Pat the chicken dry with paper towel. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). In a bowl, combine the vinegar soy mix, the ginger, ½ the chilli, and the Marmalade. In the final 3-5 minutes, glaze the chicken with the chilli-marmalade marinade.
NICE RICE
Place the rice in a pot with 200ml [400ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
TOASTED SEEDS
Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
BOIL & BLANCH
Boil the kettle. Fill a pot with boiling water and a pinch of salt, and bring to a boil. When starting to bubble, simmer the sugar snaps until cooked through but still crunchy, 1-2 minutes. Drain and run under cold water to stop the cooking process.
SO IMPRESSIVE
Plate up the rice. Top with the chilli-Marmalade chicken and side with the crunchy sugar snaps. Garnish with the remaining chilli, the toasted sesame seeds, and the parsley.
Chicken & Marmalade MARINADE
Preheat the oven to 200°C. Spread the Chicken pieces and the onion on a roasting tray. Pat the chicken dry with paper towel. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). In a bowl, combine the vinegar soy mix, the ginger, ½ the chilli, and the Marmalade. In the final 3-5 minutes, glaze the chicken with the chilli-marmalade marinade.
NICE RICE
Place the rice in a pot with 600ml [800ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
TOASTED SEEDS
Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
BOIL & BLANCH
Boil the kettle. Fill a pot with boiling water and a pinch of salt, and bring to a boil. When starting to bubble, simmer the sugar snaps until cooked through but still crunchy, 2-3 minutes. Drain and run under cold water to stop the cooking process.
SO IMPRESSIVE
Plate up the rice. Top with the chilli-Marmalade chicken and side with the crunchy sugar snaps. Garnish with the remaining chilli, the toasted sesame seeds, and the parsley.
Chicken & Marmalade MARINADE
Preheat the oven to 200°C. Spread the Chicken pieces and the onion on a roasting tray. Pat the chicken dry with paper towel. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). In a bowl, combine the vinegar soy mix, the ginger, ½ the chilli, and the Marmalade. In the final 3-5 minutes, glaze the chicken with the chilli-marmalade marinade.
NICE RICE
Place the rice in a pot with 600ml [800ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
TOASTED SEEDS
Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
BOIL & BLANCH
Boil the kettle. Fill a pot with boiling water and a pinch of salt, and bring to a boil. When starting to bubble, simmer the sugar snaps until cooked through but still crunchy, 2-3 minutes. Drain and run under cold water to stop the cooking process.
SO IMPRESSIVE
Plate up the rice. Top with the chilli-Marmalade chicken and side with the crunchy sugar snaps. Garnish with the remaining chilli, the toasted sesame seeds, and the parsley.
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R307.59
for 4 servings · R76.90 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Sugar Snap Peas needs 250 gBulk Sugar Snap Peas 200 g 200 g at R64.99 · 1.25× packR81.24
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Free-range Chicken Pieces needs 8Free Range Chicken Wing Tips R19.99 · whole pack (size can't be divided)R19.99
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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White Sesame Seeds needs 40 mlBlack and White Sesame Seeds Pretzel Thins 180 g R44.99 · whole pack (size can't be divided)R44.99
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Fresh Ginger needs 40 gSoya Ginger Chicken Booster Bowl™ 350 g 350 g at R99.99 · 11% of packR11.43
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Fresh Chillies needs 4Extra Hot Habanero Chillies 50 g R15.99 · whole pack (size can't be divided)R15.99
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Marmalade needs 160 mlOnion Marmalade with Mustard Seeds 200 g R58.99 · whole pack (size can't be divided)R58.99
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Fresh Parsley needs 10 gParsley Refill 8 g 8 g at R23.99 · 1.25× packR29.99
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White Basmati Rice needs 400 mlFully Cooked White Basmati Rice 250 g R37.99 · whole pack (size can't be divided)R37.99
Not in the Woolies basket — source these elsewhere:
- Vinegar Soy Mix
- NOMU Roast Rub
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Chilli Marmalade Chicken?
The preparation time for Chilli Marmalade Chicken with white basmati rice & sugar snaps is between 25 and 45 minutes.
What is the total time required to make Chilli Marmalade Chicken with white basmati rice & sugar snaps?
The total time required to make Chilli Marmalade Chicken with white basmati rice & sugar snaps is between 40 and 60 minutes.
How many servings does Chilli Marmalade Chicken provide?
4 servings
What are the main ingredients in Chilli Marmalade Chicken?
Free-range Chicken Pieces, Fresh Chilli/es, Fresh Chillies, Fresh Ginger, Fresh Parsley, Marmalade, NOMU Roast Rub, Onion, Onions, Sugar Snap Peas, Sugar Snaps, Vinegar Soy Mix, White Basmati Rice, White Sesame Seeds
What is the nutritional information of Chilli Marmalade Chicken?
Calories: 1056, Carbs: 130 grams, Fat: grams, Protein: 64.2 grams, Sugar: 41.3 grams, Salt: 1399 grams
How do I prepare Chilli Marmalade Chicken?
SO IMPRESSIVE: Plate up the rice. Top with the chilli-marmalade chicken and side with the crunchy sugar snaps. Garnish with the remaining chilli, the toasted sesame seeds, and the parsley. BOIL & BLANCH: Boil the kettle. Fill a pot with boiling water and a pinch of salt, and bring to a boil. When starting to bubble, simmer the sugar snaps until cooked through but still crunchy, 1-2 minutes. Drain and run under cold water to stop the cooking process. TOASTED SEEDS: Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. NICE RICE: Place the rice in a pot with 200ml [400ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover. CHICKEN & MARMALADE MARINADE: Preheat the oven to 200°C. Spread the chicken pieces and the onion on a roasting tray. Pat the chicken dry with paper towel. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). In a bowl, combine the vinegar soy mix, the ginger, ½ the chilli, and the marmalade. In the final 3-5 minutes, glaze the chicken with the chilli-marmalade marinade.
What should be prepared from my kitchen to make Chilli Marmalade Chicken?
Free-range Chicken Pieces, Fresh Chilli/es, Fresh Chillies, Fresh Ginger, Fresh Parsley, Marmalade, NOMU Roast Rub, Onion, Onions, Sugar Snap Peas, Sugar Snaps, Vinegar Soy Mix, White Basmati Rice, White Sesame Seeds
How many calories does Chilli Marmalade Chicken have?
1056 calories
How much fat content does Chilli Marmalade Chicken have?
grams