eCook Meal
Chutney Chicken & Paprika Carrots
with a simple sun-dried tomato salad
Sit back with a glass of wine while your oven does most of the work, Chef. After roasting the carrots & chicken until golden, you will toast some nuts, make a deliciously sweet & sticky onion chutney as a sauce for the cooked chicken and whip together a sun-dried tomato salad, coated in a ready-made herb dressing. It’s good, uncomplicated food that’s full of flavour and low on those carbs!
Serving guide
Choose your portion size.
Chicken & CARROT
Preheat the oven to 200°C. Pat the Chicken dry with paper towel. Spread the chicken pieces and the carrots on a roasting tray. Coat in oil, the paprika, and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-30 minutes (shifting halfway).
A IS FOR Almonds
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.
SA-STYLE Onions
Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the Onion until caramelised, 10-12 minutes (shifting occasionally). At the halfway mark, add the chutney and 50ml [100ml]|#7DA0D7 of water. Simmer until slightly reduced, 4-5 minutes. Remove from the heat.
STICKY SAUCE & SALAD
Once crispy, add the Chicken to the onion and chutney sauce. Return to medium heat, mix to combine, and reduce until sticky, 2-3 minutes. Remove from the heat. To a salad bowl, add the salad leaves, sun-dried tomatoes, feta, herb dressing, and seasoning.
WINNER Chicken DINNER
Plate up the crispy wedges and the sticky chutney Chicken with all the pan juices. Serve with the fresh salad and garnish with the toasted nuts. Well done, Chef!
Chicken & CARROT
Preheat the oven to 200°C. Pat the Chicken dry with paper towel. Spread the chicken pieces and the carrots on a roasting tray. Coat in oil, the paprika, and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-30 minutes (shifting halfway).
A IS FOR Almonds
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.
SA-STYLE Onions
Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the Onion until caramelised, 10-12 minutes (shifting occasionally). At the halfway mark, add the chutney and 50ml [100ml]|#7DA0D7 of water. Simmer until slightly reduced, 4-5 minutes. Remove from the heat.
STICKY SAUCE & SALAD
Once crispy, add the Chicken to the onion and chutney sauce. Return to medium heat, mix to combine, and reduce until sticky, 2-3 minutes. Remove from the heat. To a salad bowl, add the salad leaves, sun-dried tomatoes, feta, herb dressing, and seasoning.
WINNER Chicken DINNER
Plate up the crispy wedges and the sticky chutney Chicken with all the pan juices. Serve with the fresh salad and garnish with the toasted nuts. Well done, Chef!
Chicken & CARROT
Preheat the oven to 200°C. Pat the Chicken dry with paper towel. Spread the chicken pieces and the carrots on a roasting tray. Coat in oil, the paprika, and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 30-35 minutes (shifting halfway).
A IS FOR Almonds
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.
SA-STYLE Onions
Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the Onion until caramelised, 12-15 minutes (shifting occasionally). At the halfway mark, add the chutney and 150ml [200ml]|#7DA0D7 of water. Simmer until slightly reduced, 6-7 minutes. Remove from the heat.
STICKY SAUCE & SALAD
Once crispy, add the Chicken to the onion and chutney sauce. Return to medium heat, mix to combine, and reduce until sticky, 4-5 minutes. Remove from the heat. To a salad bowl, add the salad leaves, sun-dried tomatoes, feta, herb dressing, and seasoning.
WINNER Chicken DINNER
Plate up the crispy wedges and the sticky chutney Chicken with all the pan juices. Serve with the fresh salad and garnish with the toasted nuts. Well done, Chef!
Chicken & CARROT
Preheat the oven to 200°C. Pat the Chicken dry with paper towel. Spread the chicken pieces and the carrots on a roasting tray. Coat in oil, the paprika, and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 30-35 minutes (shifting halfway).
A IS FOR Almonds
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.
SA-STYLE Onions
Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the Onion until caramelised, 12-15 minutes (shifting occasionally). At the halfway mark, add the chutney and 150ml [200ml]|#7DA0D7 of water. Simmer until slightly reduced, 6-7 minutes. Remove from the heat.
STICKY SAUCE & SALAD
Once crispy, add the Chicken to the onion and chutney sauce. Return to medium heat, mix to combine, and reduce until sticky, 4-5 minutes. Remove from the heat. To a salad bowl, add the salad leaves, sun-dried tomatoes, feta, herb dressing, and seasoning.
WINNER Chicken DINNER
Plate up the crispy wedges and the sticky chutney Chicken with all the pan juices. Serve with the fresh salad and garnish with the toasted nuts. Well done, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R118.95
for 4 servings · R29.74 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Herb Dressing needs 125 mlCreamy Mixed Herb Dressing 300 ml 300 ml at R52.99 · 42% of packR22.08
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Danish-style Feta needs 120 gSpinach & South African Feta Free Range Chicken Burgers 800 g 800 g at R99.99 · 15% of packR15.00
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Sun-dried Tomatoes needs 80 gBulk Salad Tomatoes 1.5 kg 1.5 kg at R49.99 · 5% of packR2.67
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Salad Leaves needs 80 gWhole Spinach 350 g 350 g at R22.99 · 23% of packR5.25
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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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Almonds needs 40 mlAlmond Milk & Vanilla Hand Cream 75 ml 75 ml at R44.99 · 53% of packR23.99
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Ground Paprika needs 20 mlPop! Chip Smoked Paprika And Chipotle Flavoured Popped Corn Chips 28 g R10.99 · whole pack (size can't be divided)R10.99
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Carrot needs 960Medium Carrots 500 g R11.99 · whole pack (size can't be divided)R11.99
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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
Not in the Woolies basket — source these elsewhere:
- Mrs Balls Chutney
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Chutney Chicken & Paprika Carrots?
The preparation time for Chutney Chicken & Paprika Carrots with a simple sun-dried tomato salad is between 25 and 45 minutes.
What is the total time required to make Chutney Chicken & Paprika Carrots with a simple sun-dried tomato salad?
The total time required to make Chutney Chicken & Paprika Carrots with a simple sun-dried tomato salad is between 45 and 65 minutes.
How many servings does Chutney Chicken & Paprika Carrots provide?
4 servings
What are the main ingredients in Chutney Chicken & Paprika Carrots?
Almonds, Carrot, Danish-style Feta, Free-range Chicken Pieces, Ground Paprika, Herb Dressing, Mrs. Balls Chutney, Onion, Onions, Salad Leaves, Sun-dried Tomatoes
What is the nutritional information of Chutney Chicken & Paprika Carrots?
Calories: 988, Carbs: 72 grams, Fat: grams, Protein: 61.3 grams, Sugar: 51.1 grams, Salt: 991 grams
How do I prepare Chutney Chicken & Paprika Carrots?
WINNER CHICKEN DINNER: Plate up the crispy wedges and the sticky chutney chicken with all the pan juices. Serve with the fresh salad and garnish with the toasted nuts. Well done, Chef! STICKY SAUCE & SALAD: Once crispy, add the chicken to the onion and chutney sauce. Return to medium heat, mix to combine, and reduce until sticky, 2-3 minutes. Remove from the heat. To a salad bowl, add the salad leaves, sun-dried tomatoes, feta, herb dressing, and seasoning. SA-STYLE ONIONS: Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the onion until caramelised, 10-12 minutes (shifting occasionally). At the halfway mark, add the chutney and 50ml [100ml]|#7DA0D7 of water. Simmer until slightly reduced, 4-5 minutes. Remove from the heat. A IS FOR ALMONDS: 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. CHICKEN & CARROT: Preheat the oven to 200°C. Pat the chicken dry with paper towel. Spread the chicken pieces and the carrots on a roasting tray. Coat in oil, the paprika, and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-30 minutes (shifting halfway).
What should be prepared from my kitchen to make Chutney Chicken & Paprika Carrots?
Almonds, Carrot, Danish-style Feta, Free-range Chicken Pieces, Ground Paprika, Herb Dressing, Mrs. Balls Chutney, Onion, Onions, Salad Leaves, Sun-dried Tomatoes
How many calories does Chutney Chicken & Paprika Carrots have?
988 calories
How much fat content does Chutney Chicken & Paprika Carrots have?
grams