Chicken pieces are oven-roasted in a tomato-based sauce amped up with Mrs Ball’s chutney, Dijon mustard and white sesame seeds. Served atop a heap of steaming white basmati rice and sided with perfectly charred green beans & crumbled feta. Now that’s a wow weeknight dinner!
Tones’ Chicken Roast
Tones’ Chicken Roast
with white basmati rice & green beans
Hands on Time: 20 - 45 minutes
Overall Time: 40 - 65 minutes
Ingredients:
- Basting Sauce
- Cake Flour
- Chicken
- Danish-style Feta
- Free-range Chicken Thighs
- Fresh Parsley
- Green Beans
- Tomato Passata
- White Basmati Rice
- White Sesame Seeds
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Paper Towel
BASTING SAUCE
Preheat the oven to 200°C. In a bowl, combine the basting sauce with the tomato passata, 50ml water, a drizzle of oil, a sweetener, and seasoning. Set aside.
ROAST THE CHICKEN
Place the flour into a shallow bowl. Pat the chicken dry with paper towel, season, and lightly coat with the flour. Place into an ovenproof dish and lightly drizzle oil over the chicken. Place in the hot oven to roast for 30-35 minutes (shifting half-way). When the chicken has been in for 10-15 minutes, pour over the tomato sauce mixture, sprinkle with the sesame seeds, and return to the oven for the remaining cooking time.
START THE RICE
Place the rinsed rice in a pot with 200ml of salted water. Cover 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.
CHARRED GREENS
While the chicken is in the oven, place a pan over medium-high heat with a drizzle of oil. When hot, fry the halved green beans until starting to char, 4-5 minutes (shifting occasionally). Remove from the pan, season, and cover.
CREAMY FETA
Crumble the drained feta over the cooked green beans before serving.
GRAB THE PLATES
Serve up a pile of the steaming rice and top with the tomato roasted chicken. Side with the feta & green beans and garnish with the chopped parsley.
Basting Sauce - 50ml
Tomato Passata - 100ml
Cake Flour - 15ml
Free-range Chicken Thighs - 2
White Sesame Seeds - 5ml
White Basmati Rice - 100ml
Green Beans - 80g
Danish-style Feta - 40g
Fresh Parsley - 4g
BASTING SAUCE
Preheat the oven to 200°C. In a bowl, combine the basting sauce with the tomato passata, 100ml water, a drizzle of oil, a sweetener, and seasoning. Set aside.
ROAST THE CHICKEN
Place the flour into a shallow bowl. Pat the chicken dry with paper towel, season, and lightly coat with the flour. Place into an ovenproof dish and lightly drizzle oil over the chicken. Place in the hot oven to roast for 30-35 minutes (shifting half-way). When the chicken has been in for 10-15 minutes, pour over the tomato sauce mixture, sprinkle with the sesame seeds, and return to the oven for the remaining cooking time.
START THE RICE
Place the rinsed rice in a pot with 400ml of salted water. Cover 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.
CHARRED GREENS
While the chicken is in the oven, place a pan over medium-high heat with a drizzle of oil. When hot, fry the halved green beans until starting to char, 5-6 minutes (shifting occasionally). Remove from the pan, season, and cover.
CREAMY FETA
Crumble the drained feta over the cooked green beans before serving.
GRAB THE PLATES
Serve up a pile of the steaming rice and top with the tomato roasted chicken. Side with the feta & green beans and garnish with the chopped parsley.
Basting Sauce - 100ml
Tomato Passata - 200ml
Cake Flour - 30ml
Free-range Chicken Thighs - 4
White Sesame Seeds - 10ml
White Basmati Rice - 200ml
Green Beans - 160g
Danish-style Feta - 80g
Fresh Parsley - 8g
BASTING SAUCE
Preheat the oven to 200°C. In a bowl, combine the basting sauce with the tomato passata, 150ml water, a drizzle of oil, a sweetener, and seasoning. Set aside.
ROAST THE CHICKEN
Place the flour into a shallow bowl. Pat the chicken dry with paper towel, season, and lightly coat with the flour. Place into an ovenproof dish and lightly drizzle oil over the chicken. Place in the hot oven to roast for 35-40 minutes (shifting half-way). When the chicken has been in for 10-15 minutes, pour over the tomato sauce mixture, sprinkle with the sesame seeds, and return to the oven for the remaining cooking time.
START THE RICE
Place the rinsed rice in a pot with 600ml of salted water. Cover 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.
CHARRED GREENS
While the chicken is in the oven, place a pan over medium-high heat with a drizzle of oil. When hot, fry the halved green beans until starting to char, 5-6 minutes (shifting occasionally). Remove from the pan, season, and cover.
CREAMY FETA
Crumble the drained feta over the cooked green beans before serving.
GRAB THE PLATES
Serve up a pile of the steaming rice and top with the tomato roasted chicken. Side with the feta & green beans and garnish with the chopped parsley.
Basting Sauce - 150ml
Tomato Passata - 300ml
Cake Flour - 45ml
Free-range Chicken Thighs - 6
White Sesame Seeds - 15ml
White Basmati Rice - 300ml
Green Beans - 240g
Danish-style Feta - 120g
Fresh Parsley - 12g
BASTING SAUCE
Preheat the oven to 200°C. In a bowl, combine the basting sauce with the tomato passata, 200ml water, a drizzle of oil, a sweetener, and seasoning. Set aside.
ROAST THE CHICKEN
Place the flour into a shallow bowl. Pat the chicken dry with paper towel, season, and lightly coat with the flour. Place into an ovenproof dish and lightly drizzle oil over the chicken. Place in the hot oven to roast for 35-40 minutes (shifting half-way). When the chicken has been in for 10-15 minutes, pour over the tomato sauce mixture, sprinkle with the sesame seeds, and return to the oven for the remaining cooking time.
START THE RICE
Place the rinsed rice in a pot with 800ml of salted water. Cover 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.
CHARRED GREENS
While the chicken is in the oven, place a pan over medium-high heat with a drizzle of oil. When hot, fry the halved green beans until starting to char, 6-7 minutes (shifting occasionally). Remove from the pan, season, and cover.
CREAMY FETA
Crumble the drained feta over the cooked green beans before serving.
GRAB THE PLATES
Serve up a pile of the steaming rice and top with the tomato roasted chicken. Side with the feta & green beans and garnish with the chopped parsley.
Basting Sauce - 200ml
Tomato Passata - 400ml
Cake Flour - 60ml
Free-range Chicken Thighs - 8
White Sesame Seeds - 20ml
White Basmati Rice - 400ml
Green Beans - 320g
Danish-style Feta - 160g
Fresh Parsley - 15g
Woolies Products in this dish
