eCook Meal
Caper-olive Chicken & Greek Chickpeas
with charred baby marrow & Danish-style feta
Take your taste buds on a quintessentially Greek trip – no visa required! A loaded Greek-style chickpea salad with olives, onion, charred baby marrow, and feta is sided with crispy chicken topped with a caper-olive salsa.
Serving guide
Choose your portion size.
CHARRED MARROWS
Place a pan or griddle pan over medium heat with a drizzle of oil. When hot, fry the baby marrow chunks until charred, 3-4 minutes per side. Remove from the pan and season.
SALSA ON THE SIDE
Drain the olives & capers. Halve ½ the drained olives and set aside for the salad. Roughly chop the drained capers and the remaining olives, and place in a bowl. Mix with ¼ of the lemon juice, a drizzle of olive oil, and a pinch of pepper.
CRISPY CHICKY
Pat the Chicken dry with paper towel and season. Place a pan (with a lid) over medium heat with a drizzle of oil. When hot, fry the chicken on one side until browned, 4-6 minutes. Flip, cover, and fry until cooked through, 12-15 minutes.
PREP IN YOUR STEP
While the Chicken is cooking, drain the Chickpeas and the feta. Rinse the drained chickpeas, the parsley and the cucumber. Roughly chop the parsley. Cut the cucumber into half-moons. Roughly dice ¼ of the onion.
SCRUMPTIOUS SALAD
In a salad bowl, toss together the rinsed Chickpeas, the cucumber half-moons, the diced onion (to taste), the halved olives, the charred baby marrow chunks, ½ the chopped parsley, the remaining lemon juice (to taste), a drizzle of olive oil, and seasoning.
BIG FAT GREEK FEAST
Bowl up the loaded chickpea salad. Crumble over the drained Feta. Side with the crispy Chicken. Spoon the caper & olive salsa over the chicken. Garnish with the remaining parsley. A party on a plate, Chef!
CHARRED MARROWS
Place a pan or griddle pan over medium heat with a drizzle of oil. When hot, fry the baby marrow chunks until charred, 3-4 minutes per side. Remove from the pan and season.
SALSA ON THE SIDE
Drain the olives & capers. Halve ½ the drained olives and set aside for the salad. Roughly chop the drained capers and the remaining olives, and place in a bowl. Mix with ¼ of the lemon juice, a drizzle of olive oil, and a pinch of pepper.
CRISPY CHICKY
Pat the Chicken dry with paper towel and season. Place a pan (with a lid) over medium heat with a drizzle of oil. When hot, fry the chicken on one side until browned, 4-6 minutes. Flip, cover, and fry until cooked through, 12-15 minutes.
PREP IN YOUR STEP
While the Chicken is cooking, drain the Chickpeas and the feta. Rinse the drained chickpeas, the parsley and the cucumber. Roughly chop the parsley. Cut the cucumber into half-moons. Roughly dice ¼ of the onion.
SCRUMPTIOUS SALAD
In a salad bowl, toss together the rinsed Chickpeas, the cucumber half-moons, the diced onion (to taste), the halved olives, the charred baby marrow chunks, ½ the chopped parsley, the remaining lemon juice (to taste), a drizzle of olive oil, and seasoning.
BIG FAT GREEK FEAST
Bowl up the loaded chickpea salad. Crumble over the drained Feta. Side with the crispy Chicken. Spoon the caper & olive salsa over the chicken. Garnish with the remaining parsley. A party on a plate, Chef!
CHARRED MARROWS
Place a pan or griddle pan over medium heat with a drizzle of oil. When hot, fry the baby marrow chunks until charred, 3-4 minutes per side. Remove from the pan and season.
SALSA ON THE SIDE
Drain the olives & capers. Halve ½ the drained olives and set aside for the salad. Roughly chop the drained capers and the remaining olives, and place in a bowl. Mix with ¼ of the lemon juice, a drizzle of olive oil, and a pinch of pepper.
CRISPY CHICKY
Pat the Chicken dry with paper towel and season. Place a pan (with a lid) over medium heat with a drizzle of oil. When hot, fry the chicken on one side until browned, 4-6 minutes. Flip, cover, and fry until cooked through, 12-15 minutes.
PREP IN YOUR STEP
While the Chicken is cooking, drain the Chickpeas and the feta. Rinse the drained chickpeas, the parsley and the cucumber. Roughly chop the parsley. Cut the cucumber into half-moons. Roughly dice ½ of the onion.
SCRUMPTIOUS SALAD
In a salad bowl, toss together the rinsed Chickpeas, the cucumber half-moons, the diced onion (to taste), the halved olives, the charred baby marrow chunks, ½ the chopped parsley, the remaining lemon juice (to taste), a drizzle of olive oil, and seasoning.
BIG FAT GREEK FEAST
Bowl up the loaded chickpea salad. Crumble over the drained Feta. Side with the crispy Chicken. Spoon the caper & olive salsa over the chicken. Garnish with the remaining parsley. A party on a plate, Chef!
CHARRED MARROWS
Place a pan or griddle pan over medium heat with a drizzle of oil. When hot, fry the baby marrow chunks until charred, 3-4 minutes per side. Remove from the pan and season.
SALSA ON THE SIDE
Drain the olives & capers. Halve ½ the drained olives and set aside for the salad. Roughly chop the drained capers and the remaining olives, and place in a bowl. Mix with ¼ of the lemon juice, a drizzle of olive oil, and a pinch of pepper.
CRISPY CHICKY
Pat the Chicken dry with paper towel and season. Place a pan (with a lid) over medium heat with a drizzle of oil. When hot, fry the chicken on one side until browned, 4-6 minutes. Flip, cover, and fry until cooked through, 12-15 minutes.
PREP IN YOUR STEP
While the Chicken is cooking, drain the Chickpeas and the feta. Rinse the drained chickpeas, the parsley and the cucumber. Roughly chop the parsley. Cut the cucumber into half-moons. Roughly dice ½ of the onion.
SCRUMPTIOUS SALAD
In a salad bowl, toss together the rinsed Chickpeas, the cucumber half-moons, the diced onion (to taste), the halved olives, the charred baby marrow chunks, ½ the chopped parsley, the remaining lemon juice (to taste), a drizzle of olive oil, and seasoning.
BIG FAT GREEK FEAST
Bowl up the loaded chickpea salad. Crumble over the drained Feta. Side with the crispy Chicken. Spoon the caper & olive salsa over the chicken. Garnish with the remaining parsley. A party on a plate, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R155.15
for 4 servings · R38.79 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Fresh Parsley needs 10 gGarlic and Parsley Bruschetta 150 g 150 g at R56.99 · 7% of packR3.80
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Chickpeas needs 480 gChilli, Chickpea & Butternut Soup Mix 600 g 600 g at R42.99 · 80% of packR34.39
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Lemon Juice needs 60 mlLemon Juice 500 ml 500 ml at R29.99 · 12% of packR3.60
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Onion needs 1Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Danish-style Feta needs 100 gSpinach & South African Feta Free Range Chicken Burgers 800 g 800 g at R99.99 · 13% of packR12.50
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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
-
Baby Marrow needs 400 gButternut, Cauliflower & Baby Marrows 450 g 450 g at R41.99 · 89% of packR37.32
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Cucumber needs 400 gMini Cucumbers 350 g 350 g at R31.99 · 1.14× packR36.56
Not in the Woolies basket — source these elsewhere:
- Olives & Capers
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Caper-olive Chicken & Greek Chickpeas?
The preparation time for Caper-olive Chicken & Greek Chickpeas with charred baby marrow & Danish-style feta is between 25 and 30 minutes.
What is the total time required to make Caper-olive Chicken & Greek Chickpeas with charred baby marrow & Danish-style feta?
The total time required to make Caper-olive Chicken & Greek Chickpeas with charred baby marrow & Danish-style feta is between 30 and 35 minutes.
How many servings does Caper-olive Chicken & Greek Chickpeas provide?
4 servings
What are the main ingredients in Caper-olive Chicken & Greek Chickpeas?
Baby Marrow, Chicken, Chickpeas, Cucumber, Feta, Lemon Juice, Olives & Capers, Onion, Parsley
What is the nutritional information of Caper-olive Chicken & Greek Chickpeas?
Calories: 849, Carbs: 41 grams, Fat: grams, Protein: 67.4 grams, Sugar: 14 grams, Salt: 910 grams
How do I prepare Caper-olive Chicken & Greek Chickpeas?
SALSA ON THE SIDE: Drain the olives & capers. Halve ½ the drained olives and set aside for the salad. Roughly chop the drained capers and the remaining olives, and place in a bowl. Mix with ¼ of the lemon juice, a drizzle of olive oil, and a pinch of pepper. SCRUMPTIOUS SALAD: In a salad bowl, toss together the rinsed chickpeas, the cucumber half-moons, the diced onion (to taste), the halved olives, the charred baby marrow chunks, ½ the chopped parsley, the remaining lemon juice (to taste), a drizzle of olive oil, and seasoning. CHARRED MARROWS: Place a pan or griddle pan over medium heat with a drizzle of oil. When hot, fry the baby marrow chunks until charred, 3-4 minutes per side. Remove from the pan and season. PREP IN YOUR STEP: While the chicken is cooking, drain the chickpeas and the feta. Rinse the drained chickpeas, the parsley and the cucumber. Roughly chop the parsley. Cut the cucumber into half-moons. Roughly dice ¼ of the onion. CRISPY CHICKY: Pat the chicken dry with paper towel and season. Place a pan (with a lid) over medium heat with a drizzle of oil. When hot, fry the chicken on one side until browned, 4-6 minutes. Flip, cover, and fry until cooked through, 12-15 minutes. BIG FAT GREEK FEAST: Bowl up the loaded chickpea salad. Crumble over the drained feta. Side with the crispy chicken. Spoon the caper & olive salsa over the chicken. Garnish with the remaining parsley. A party on a plate, Chef!
What should be prepared from my kitchen to make Caper-olive Chicken & Greek Chickpeas?
Baby Marrow, Chicken, Chickpeas, Cucumber, Feta, Lemon Juice, Olives & Capers, Onion, Parsley
How many calories does Caper-olive Chicken & Greek Chickpeas have?
849 calories
How much fat content does Caper-olive Chicken & Greek Chickpeas have?
grams