eCook Meal
Berbere-style Chicken
with a tomato & cannellini bean salad
Succulent chicken pieces are pan-fried and basted in an Ethiopian berbere spice, green olives & lemon zest. It shares a plate with a tangy cannellini bean & tomato salad and golden roasted butternut, then finished off with a sprinkling of fresh mint. Fragrant, flavourful & fab!
Serving guide
Choose your portion size.
THE HOST WITH THE ROAST
Preheat the oven to 200°C. Place the Butternut chunks and the onion wedges on a roasting tray, coat in oil and seasoning. Roast in the hot oven for 25-30 minutes until cooked through and crisping up, shifting halfway.
TANGY SALAD
Place a pan, with a lid, over a medium-high heat with a drizzle of oil. When hot, sauté the diced tomatoes for 3-4 minutes until lightly charred, turning as they colour. In the final 1-2 minutes, add the drained cannellini beans and cook until warmed through. Remove from the heat and place in a bowl. Add the jalapeño relish, the Honey, a squeeze of lemon juice, ¾ of the chopped mint, seasoning, and 15ml of olive oil. Mix until fully combined.
SPICY Chicken
Return the pan to a medium heat with a drizzle of oil. Pat the Chicken pieces dry with some paper towel. When the pan is hot, fry the chicken on one side for 4-6 minutes until golden. Flip, pop on the lid, and fry for a further 12-15 minutes or until cooked through. During the final 1-2 minutes, baste with a knob of butter or drizzle of oil, the drained olives, the lemon zest, and the berbere spice. Remove from the heat on completion and set the chicken aside to rest in the pan for 5 minutes. Season to taste.
SPICE & ALL THINGS NICE!
Plate up the spicy Chicken and spoon over the olives and pan juices. Serve the tomato & bean salad and the roasted veg. Sprinkle over the remaining mint and serve with a lemon wedge. Look at you, Chef!
THE HOST WITH THE ROAST
Preheat the oven to 200°C. Place the Butternut chunks and the onion wedges on a roasting tray, coat in oil and seasoning. Roast in the hot oven for 25-30 minutes until cooked through and crisping up, shifting halfway.
TANGY SALAD
Place a pan, with a lid, over a medium-high heat with a drizzle of oil. When hot, sauté the diced tomatoes for 3-4 minutes until lightly charred, turning as they colour. In the final 1-2 minutes, add the drained cannellini beans and cook until warmed through. Remove from the heat and place in a bowl. Add the jalapeño relish, the Honey, a squeeze of lemon juice, ¾ of the chopped mint, seasoning, and 30ml of olive oil. Mix until fully combined.
SPICY Chicken
Return the pan to a medium heat with a drizzle of oil. Pat the Chicken pieces dry with some paper towel. When the pan is hot, fry the chicken on one side for 4-6 minutes until golden. Flip, pop on the lid, and fry for a further 12-15 minutes or until cooked through. During the final 1-2 minutes, baste with a knob of butter or drizzle of oil, the drained olives, the lemon zest, and the berbere spice. Remove from the heat on completion and set the chicken aside to rest in the pan for 5 minutes. Season to taste.
SPICE & ALL THINGS NICE!
Plate up the spicy Chicken and spoon over the olives and pan juices. Serve the tomato & bean salad and the roasted veg. Sprinkle over the remaining mint and serve with a lemon wedge. Look at you, Chef!
THE HOST WITH THE ROAST
Preheat the oven to 200°C. Place the Butternut chunks and the onion wedges on a roasting tray, coat in oil and seasoning. To make sure they get crispy, don’t overcrowd the tray – use two trays instead! Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
TANGY SALAD
Place a pan, with a lid, over a medium-high heat with a drizzle of oil. When hot, sauté the diced tomatoes for 3-4 minutes until lightly charred, turning as they colour. In the final 1-2 minutes, add the drained cannellini beans and cook until warmed through. Remove from the heat and place in a bowl. Add the jalapeño relish, the Honey, a squeeze of lemon juice, ¾ of the chopped mint, seasoning, and 45ml of olive oil. Mix until fully combined.
SPICY Chicken
Return the pan to a medium heat with a drizzle of oil. Pat the Chicken pieces dry with some paper towel. When the pan is hot, fry the chicken on one side for 4-6 minutes until golden. Flip, pop on the lid, and fry for a further 12-15 minutes or until cooked through. During the final 1-2 minutes, baste with a knob of butter or drizzle of oil, the drained olives, the lemon zest, and the berbere spice. Remove from the heat on completion and set the chicken aside to rest in the pan for 5 minutes. Season to taste.
SPICE & ALL THINGS NICE!
Plate up the spicy Chicken and spoon over the olives and pan juices. Serve the tomato & bean salad and the roasted veg. Sprinkle over the remaining mint and serve with a lemon wedge. Look at you, Chef!
THE HOST WITH THE ROAST
Preheat the oven to 200°C. Place the Butternut chunks and the onion wedges on a roasting tray, coat in oil and seasoning. To make sure they get crispy, don’t overcrowd the tray – use two trays instead! Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
TANGY SALAD
Place a pan, with a lid, over a medium-high heat with a drizzle of oil. When hot, sauté the diced tomatoes for 3-4 minutes until lightly charred, turning as they colour. In the final 1-2 minutes, add the drained cannelini beans and cook until warmed through. Remove from the heat and place in a bowl. Add the jalapeño relish, the Honey, a squeeze of lemon juice, ¾ of the chopped mint, seasoning, and 60ml of olive oil. Mix until fully combined.
SPICY Chicken
Return the pan to a medium heat with a drizzle of oil. Pat the Chicken pieces dry with some paper towel. When the pan is hot, fry the chicken on one side for 4-6 minutes until golden. Flip, pop on the lid, and fry for a further 12-15 minutes or until cooked through. During the final 1-2 minutes, baste with a knob of butter or drizzle of oil, the drained olives, the lemon zest, and the berbere spice. Remove from the heat on completion and set the chicken aside to rest in the pan for 5 minutes. Season to taste.
SPICE & ALL THINGS NICE!
Plate up the spicy Chicken and spoon over the olives and pan juices. Serve the tomato & bean salad and the roasted veg. Sprinkle over the remaining mint and serve with a lemon wedge. Look at you, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R156.73
for 4 servings · R39.18 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Fresh Mint needs 15 gFresh Mint 20 g 20 g at R14.99 · 75% of packR11.24
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Pitted Green Olives needs 100 gPitted Green Olives with Basil and Garlic 245 g 245 g at R89.99 · 41% of packR36.73
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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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Honey needs 30 mlOrganic Apple Cider Vinegar with Honey and Ginger 500 ml 500 ml at R139.99 · 6% of packR8.40
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Cannellini Beans needs 240 gCannellini Beans in Brine 400 g 400 g at R28.99 · 60% of packR17.39
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Tomatoes needs 4Tomato Puree in Tub 240 g R20.99 · whole pack (size can't be divided)R20.99
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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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Butternut needs 1 kgButternut 3 kg 3 kg at R45.00 · 33% of packR15.00
Not in the Woolies basket — source these elsewhere:
- Jalapeño Relish
- Berbere Spice
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Berbere-style Chicken?
The preparation time for Berbere-style Chicken with a tomato & cannellini bean salad is between 15 and 30 minutes.
What is the total time required to make Berbere-style Chicken with a tomato & cannellini bean salad?
The total time required to make Berbere-style Chicken with a tomato & cannellini bean salad is between 40 and 55 minutes.
How many servings does Berbere-style Chicken provide?
4 servings
What are the main ingredients in Berbere-style Chicken?
Berbere Spice, Butternut, Cannellini Beans, Chicken, Fresh Mint, Honey, Jalapeño Relish, Lemon, Onion, Pitted Green Olives, Tomato
What is the nutritional information of Berbere-style Chicken?
Calories: 833, Carbs: 70 grams, Fat: grams, Protein: 59.2 grams, Sugar: 29.4 grams, Salt: 1464 grams
How do I prepare Berbere-style Chicken?
SPICY CHICKEN: Return the pan to a medium heat with a drizzle of oil. Pat the chicken pieces dry with some paper towel. When the pan is hot, fry the chicken on one side for 4-6 minutes until golden. Flip, pop on the lid, and fry for a further 12-15 minutes or until cooked through. During the final 1-2 minutes, baste with a knob of butter or drizzle of oil, the drained olives, the lemon zest, and the berbere spice. Remove from the heat on completion and set the chicken aside to rest in the pan for 5 minutes. Season to taste. TANGY SALAD: Place a pan, with a lid, over a medium-high heat with a drizzle of oil. When hot, sauté the diced tomatoes for 3-4 minutes until lightly charred, turning as they colour. In the final 1-2 minutes, add the drained cannellini beans and cook until warmed through. Remove from the heat and place in a bowl. Add the jalapeño relish, the honey, a squeeze of lemon juice, ¾ of the chopped mint, seasoning, and 30ml of olive oil. Mix until fully combined. THE HOST WITH THE ROAST: Preheat the oven to 200°C. Place the butternut chunks and the onion wedges on a roasting tray, coat in oil and seasoning. Roast in the hot oven for 25-30 minutes until cooked through and crisping up, shifting halfway. SPICE & ALL THINGS NICE!: Plate up the spicy chicken and spoon over the olives and pan juices. Serve the tomato & bean salad and the roasted veg. Sprinkle over the remaining mint and serve with a lemon wedge. Look at you, Chef!
What should be prepared from my kitchen to make Berbere-style Chicken?
Berbere Spice, Butternut, Cannellini Beans, Chicken, Fresh Mint, Honey, Jalapeño Relish, Lemon, Onion, Pitted Green Olives, Tomato
How many calories does Berbere-style Chicken have?
833 calories
How much fat content does Berbere-style Chicken have?
grams