Chicken is marinated in a sweet and zingy mixture of maple syrup, lime juice, fresh coriander & a bunch of other flavourful elements. It is then roasted until succulent & crisp, and served alongside red pepper pesto-coated roasted beetroot. Sprinkled with a final flourish of coriander and chilli flakes.
Coriander & Lime Chicken
Coriander & Lime Chicken
with red pepper pesto & almonds
Hands on Time: 20 - 35 minutes
Overall Time: 45 - 60 minutes
Ingredients:
- Almonds
- Beetroot Chunks
- Chicken
- Dried Chilli Flakes
- Free-range Chicken Pieces
- Fresh Coriander
- Grated Italian-style Hard Cheese
- Lime Juice
- NOMU Mexican Spice Blend
- Pesto Princess Red Pepper Pesto
- Pure Maple Syrup
- Salad Leaves
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
ZESTY MARINADE
Preheat the oven to 200°C. In a bowl (large enough for the chicken pieces), combine the maple syrup, the NOMU spice blend, ¾ of the chopped coriander, the lime juice, ½ the chilli flakes (to taste), a drizzle of oil, and seasoning. Pat the chicken pieces dry with paper towel and toss through the marinade until coated. Set aside to marinate for at least 10-15 minutes.
ROASTED BEETS
Spread the beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
ROASTED CHICKY
Place the marinated chicken pieces on a separate roasting tray. Reserve the marinade in the bowl. Roast the chicken in the hot oven until cooked through and crispy, 30-35 minutes. At the halfway mark, give the tray a shift and pour the reserved marinade over the chicken pieces.
ALMOST THERE…
When the beetroot is finished roasting, toss through ½ the pesto. In a salad bowl, combine the rinsed salad leaves, the chopped almonds, a drizzle of olive oil, and seasoning.
WINNER WINNER, CHICKEN DINNER!
Plate up the roasted coriander & lime chicken. Side with the pesto-coated beetroot. Dollop over the remaining pesto, sprinkle with the grated cheese, and side with the salad. Sprinkle over the remaining chilli flakes (to taste) and coriander. Amazing work, Chef!
Pure Maple Syrup - 5ml
NOMU Mexican Spice Blend - 10ml
Fresh Coriander - 3g
Lime Juice - 15ml
Dried Chilli Flakes - 5ml
Free-range Chicken Pieces - 2
Beetroot Chunks - 200g
Pesto Princess Red Pepper Pesto - 15ml
Salad Leaves - 20g
Almonds - 10g
Grated Italian-style Hard Cheese - 20ml
ZESTY MARINADE
Preheat the oven to 200°C. In a bowl (large enough for the chicken pieces), combine the maple syrup, the NOMU spice blend, ¾ of the chopped coriander, the lime juice, ½ the chilli flakes (to taste), a drizzle of oil, and seasoning. Pat the chicken pieces dry with paper towel and toss through the marinade until coated. Set aside to marinate for at least 10-15 minutes.
ROASTED BEETS
Spread the beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
ROASTED CHICKY
Place the marinated chicken pieces on a separate roasting tray. Reserve the marinade in the bowl. Roast the chicken in the hot oven until cooked through and crispy, 30-35 minutes. At the halfway mark, give the tray a shift and pour the reserved marinade over the chicken pieces.
ALMOST THERE…
When the beetroot is finished roasting, toss through ½ the pesto. In a salad bowl, combine the rinsed salad leaves, the chopped almonds, a drizzle of olive oil, and seasoning.
WINNER WINNER, CHICKEN DINNER!
Plate up the roasted coriander & lime chicken. Side with the pesto-coated beetroot. Dollop over the remaining pesto, sprinkle with the grated cheese, and side with the salad. Sprinkle over the remaining chilli flakes (to taste) and coriander. Amazing work, Chef!
Pure Maple Syrup - 10ml
NOMU Mexican Spice Blend - 20ml
Fresh Coriander - 5g
Lime Juice - 30ml
Dried Chilli Flakes - 10ml
Free-range Chicken Pieces - 4
Beetroot Chunks - 400g
Pesto Princess Red Pepper Pesto - 30ml
Salad Leaves - 40g
Almonds - 20g
Grated Italian-style Hard Cheese - 40ml
ZESTY MARINADE
Preheat the oven to 200°C. In a bowl (large enough for the chicken pieces), combine the maple syrup, the NOMU spice blend, ¾ of the chopped coriander, the lime juice, ½ the chilli flakes (to taste), a drizzle of oil, and seasoning. Pat the chicken pieces dry with paper towel and toss through the marinade until coated. Set aside to marinate for at least 10-15 minutes.
ROASTED BEETS
Spread the beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway).
ROASTED CHICKY
Place the marinated chicken pieces on a separate roasting tray. Reserve the marinade in the bowl. Roast the chicken in the hot oven until cooked through and crispy, 35-40 minutes. At the halfway mark, give the tray a shift and pour the reserved marinade over the chicken pieces.
ALMOST THERE…
When the beetroot is finished roasting, toss through ½ the pesto. In a salad bowl, combine the rinsed salad leaves, the chopped almonds, a drizzle of olive oil, and seasoning.
WINNER WINNER, CHICKEN DINNER!
Plate up the roasted coriander & lime chicken. Side with the pesto-coated beetroot. Dollop over the remaining pesto, sprinkle with the grated cheese, and side with the salad. Sprinkle over the remaining chilli flakes (to taste) and coriander. Amazing work, Chef!
Pure Maple Syrup - 15ml
NOMU Mexican Spice Blend - 30ml
Fresh Coriander - 8g
Lime Juice - 45ml
Dried Chilli Flakes - 15ml
Free-range Chicken Pieces - 6
Beetroot Chunks - 600g
Pesto Princess Red Pepper Pesto - 45ml
Salad Leaves - 60g
Almonds - 30g
Grated Italian-style Hard Cheese - 60ml
ZESTY MARINADE
Preheat the oven to 200°C. In a bowl (large enough for the chicken pieces), combine the maple syrup, the NOMU spice blend, ¾ of the chopped coriander, the lime juice, ½ the chilli flakes (to taste), a drizzle of oil, and seasoning. Pat the chicken pieces dry with paper towel and toss through the marinade until coated. Set aside to marinate for at least 10-15 minutes.
ROASTED BEETS
Spread the beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway).
ROASTED CHICKY
Place the marinated chicken pieces on a separate roasting tray. Reserve the marinade in the bowl. Roast the chicken in the hot oven until cooked through and crispy, 35-40 minutes. At the halfway mark, give the tray a shift and pour the reserved marinade over the chicken pieces.
ALMOST THERE…
When the beetroot is finished roasting, toss through ½ the pesto. In a salad bowl, combine the rinsed salad leaves, the chopped almonds, a drizzle of olive oil, and seasoning.
WINNER WINNER, CHICKEN DINNER!
Plate up the roasted coriander & lime chicken. Side with the pesto-coated beetroot. Dollop over the remaining pesto, sprinkle with the grated cheese, and side with the salad. Sprinkle over the remaining chilli flakes (to taste) and coriander. Amazing work, Chef!
Pure Maple Syrup - 20ml
NOMU Mexican Spice Blend - 40ml
Fresh Coriander - 10g
Lime Juice - 60ml
Dried Chilli Flakes - 20ml
Free-range Chicken Pieces - 8
Beetroot Chunks - 800g
Pesto Princess Red Pepper Pesto - 60ml
Salad Leaves - 80g
Almonds - 40g
Grated Italian-style Hard Cheese - 80ml
Woolies Products in this dish
