eCook Meal
Glossy Apricot Chicken
with lemony loaded couscous
Should we go sweet or sour for dinner tonight, Chef? Why not both! These contrasting flavour profiles come together as beautifully as this bed of lemony couscous, dotted with toasted nuts, golden corn & silky onion. Served on top are apricot jam-glazed chicken pieces, elevated with a special UCOOK spice mix. This dish tastes even better than it sounds.
Serving guide
Choose your portion size.
SPICY APRICOT Chicken
Preheat the oven to 200°C. Spread the Chicken pieces on a roasting tray. Pat the chicken dry with paper towel. Coat in oil, the spice mix, and seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). In the final 3-5 minutes, smear the jam over the chicken and return to the oven until lightly charred and glossy. Alternatively, air fry at 200°C until cooked through, 20-25 minutes (shifting halfway).
Couscous
Boil the kettle. Place the Couscous in a bowl with 75ml [150ml]|#7DA0D7 of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.
TOAST
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
VEGGIE MEDLEY
Return the pan to medium heat with a drizzle of oil and a knob of butter. Fry the Corn and onion until golden and soft, 5-6 minutes (shifting occasionally). Remove from the heat and season. Combine the corn mixture with the Couscous, nuts, zest and a squeeze of lemon juice (to taste).
TIME TO DINE
Plate up the lemon Couscous, side with the glossy apricot chicken, and garnish with the coriander. Finish with a squeeze of lemon juice (to taste) and cheers, Chef!
SPICY APRICOT Chicken
Preheat the oven to 200°C. Spread the Chicken pieces on a roasting tray. Pat the chicken dry with paper towel. Coat in oil, the spice mix, and seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). In the final 3-5 minutes, smear the jam over the chicken and return to the oven until lightly charred and glossy. Alternatively, air fry at 200°C until cooked through, 20-25 minutes (shifting halfway).
Couscous
Boil the kettle. Place the Couscous in a bowl with 75ml [150ml]|#7DA0D7 of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.
TOAST
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
VEGGIE MEDLEY
Return the pan to medium heat with a drizzle of oil and a knob of butter. Fry the Corn and onion until golden and soft, 5-6 minutes (shifting occasionally). Remove from the heat and season. Combine the corn mixture with the Couscous, nuts, zest and a squeeze of lemon juice (to taste).
TIME TO DINE
Plate up the lemon Couscous, side with the glossy apricot chicken, and garnish with the coriander. Finish with a squeeze of lemon juice (to taste) and cheers, Chef!
SPICY APRICOT Chicken
Preheat the oven to 200°C. Spread the Chicken pieces on a roasting tray. Pat the chicken dry with paper towel. Coat in oil, the spice mix, and seasoning. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). In the final 6-8 minutes, smear the jam over the chicken and return to the oven until lightly charred and glossy. Alternatively, air fry at 200°C until cooked through, 25-30 minutes (shifting halfway).
Couscous
Boil the kettle. Place the Couscous in a bowl with 225ml [300ml]|#7DA0D7 of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.
TOAST
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
VEGGIE MEDLEY
Return the pan to medium heat with a drizzle of oil and a knob of butter. Fry the Corn and onion until golden and soft, 8-10 minutes (shifting occasionally). Remove from the heat and season. Combine the corn mixture with the Couscous, nuts, zest and a squeeze of lemon juice (to taste).
TIME TO DINE
Plate up the lemon Couscous, side with the glossy apricot chicken, and garnish with the coriander. Finish with a squeeze of lemon juice (to taste) and cheers, Chef!
SPICY APRICOT Chicken
Preheat the oven to 200°C. Spread the Chicken pieces on a roasting tray. Pat the chicken dry with paper towel. Coat in oil, the spice mix, and seasoning. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). In the final 6-8 minutes, smear the jam over the chicken and return to the oven until lightly charred and glossy. Alternatively, air fry at 200°C until cooked through, 25-30 minutes (shifting halfway).
Couscous
Boil the kettle. Place the Couscous in a bowl with 225ml [300ml]|#7DA0D7 of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.
TOAST
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
VEGGIE MEDLEY
Return the pan to medium heat with a drizzle of oil and a knob of butter. Fry the Corn and onion until golden and soft, 8-10 minutes (shifting occasionally). Remove from the heat and season. Combine the corn mixture with the Couscous, nuts, zest and a squeeze of lemon juice (to taste).
TIME TO DINE
Plate up the lemon Couscous, side with the glossy apricot chicken, and garnish with the coriander. Finish with a squeeze of lemon juice (to taste) and cheers, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R160.43
for 4 servings · R40.11 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Spice Mix needs 40 mlMother in Law Spice Mix 45 g R29.99 · whole pack (size can't be divided)R29.99
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Almonds needs 40 gEveryday Raw Almonds 1 kg 1 kg at R231.99 · 4% of packR9.28
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Fresh Coriander needs 10 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 1% of packR1.65
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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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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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Corn needs 200 gKoo Creamstyle Sweetcorn 415 g 415 g at R23.99 · 48% of packR11.56
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Apricot Jam needs 80 mlSmooth Apricot Jam 450 g R35.99 · whole pack (size can't be divided)R35.99
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Couscous needs 300 mlParboiled Long Grain White Rice 1 kg R24.99 · whole pack (size can't be divided)R24.99
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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
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Glossy Apricot Chicken?
The preparation time for Glossy Apricot Chicken with lemony loaded couscous is between 20 and 40 minutes.
What is the total time required to make Glossy Apricot Chicken with lemony loaded couscous?
The total time required to make Glossy Apricot Chicken with lemony loaded couscous is between 40 and 60 minutes.
How many servings does Glossy Apricot Chicken provide?
4 servings
What are the main ingredients in Glossy Apricot Chicken?
Almonds, Apricot Jam, Corn, Couscous, Free-range Chicken Pieces, Fresh Coriander, Lemon, Lemons, Onion, Onions, Spice Mix
What is the nutritional information of Glossy Apricot Chicken?
Calories: 1000, Carbs: 106 grams, Fat: grams, Protein: 65.5 grams, Sugar: 30.4 grams, Salt: 1071 grams
How do I prepare Glossy Apricot Chicken?
TIME TO DINE: Plate up the lemon couscous, side with the glossy apricot chicken, and garnish with the coriander. Finish with a squeeze of lemon juice (to taste) and cheers, Chef! VEGGIE MEDLEY: Return the pan to medium heat with a drizzle of oil and a knob of butter. Fry the corn and onion until golden and soft, 5-6 minutes (shifting occasionally). Remove from the heat and season. Combine the corn mixture with the couscous, nuts, zest and a squeeze of lemon juice (to taste). TOAST: Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. COUSCOUS: Boil the kettle. Place the couscous in a bowl with 75ml [150ml]|#7DA0D7 of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork. SPICY APRICOT CHICKEN: Preheat the oven to 200°C. Spread the chicken pieces on a roasting tray. Pat the chicken dry with paper towel. Coat in oil, the spice mix, and seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). In the final 3-5 minutes, smear the jam over the chicken and return to the oven until lightly charred and glossy. Alternatively, air fry at 200°C until cooked through, 20-25 minutes (shifting halfway).
What should be prepared from my kitchen to make Glossy Apricot Chicken?
Almonds, Apricot Jam, Corn, Couscous, Free-range Chicken Pieces, Fresh Coriander, Lemon, Lemons, Onion, Onions, Spice Mix
How many calories does Glossy Apricot Chicken have?
1000 calories
How much fat content does Glossy Apricot Chicken have?
grams