This uniquely South African chicken dish makes the iconic flavours of Mrs Ball’s Chutney shine. Crispy sweet potato wedges and a simple sun-dried tomato salad balance the tastes of sticky chutney and caramalised onion chicken. Finished with toasted almonds.
Chutney Chicken & Sweet Potato
Chutney Chicken & Sweet Potato
with a simple sun-dried tomato salad
Hands on Time: 25 - 40 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Almonds
- Chicken
- Free-range Chicken Pieces
- Mrs. Balls Chutney
- Onion
- Onions
- Salad Leaves
- Sun-Dried Tomatoes
- Sweet Potato
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter (optional)
ROAST WITH THE MOST
Preheat the oven to 200°C. Pat the chicken dry with paper towel. Spread the chicken pieces and the sweet potato wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
ALL THE 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.
CHUTNEY ONIONS
Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion until caramelised, 10-12 minutes (shifting occasionally). At the halfway mark, add the chutney and 50ml of water. Simmer until slightly reduced, 4-5 minutes. Remove from the heat.
ALMOST DONE
Once crispy, add the chicken to the onion & 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 rinsed green leaves, the sun-dried tomatoes, a drizzle of olive oil, and seasoning.
SET THE TABLE
Plate up the crispy wedges and the sticky chutney chicken with all the pan juices. Side with the fresh salad and garnish with the toasted nuts. Well done, Chef!
Free-range Chicken Pieces - 2
Sweet Potato - 250g
Almonds - 10g
Onion - 1
Mrs Ball’s Chutney - 50ml
Salad Leaves - 20g
Sun-dried Tomatoes - 20g
ROAST WITH THE MOST
Preheat the oven to 200°C. Pat the chicken dry with paper towel. Spread the chicken pieces and the sweet potato wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
ALL THE 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.
CHUTNEY ONIONS
Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion until caramelised, 10-12 minutes (shifting occasionally). At the halfway mark, add the chutney and 100ml of water. Simmer until slightly reduced, 4-5 minutes. Remove from the heat.
ALMOST DONE
Once crispy, add the chicken to the onion & 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 shredded green leaves, the drained sun-dried tomatoes, a drizzle of olive oil, and seasoning.
SET THE TABLE
Plate up the crispy wedges and the sticky chutney chicken with all the pan juices. Side with the fresh salad and garnish with the toasted nuts. Well done, Chef!
Free-range Chicken Pieces - 4
Sweet Potato - 500g
Almonds - 20g
Onion - 1
Mrs Ball’s Chutney - 100ml
Salad Leaves - 40g
Sun-dried Tomatoes - 40g
ROAST WITH THE MOST
Preheat the oven to 200°C. Pat the chicken dry with paper towel. Spread the chicken pieces and the sweet potato wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway).
ALL THE 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.
CHUTNEY ONIONS
Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion until caramelised, 12-15 minutes (shifting occasionally). At the halfway mark, add the chutney and 150ml of water. Simmer until slightly reduced, 5-6 minutes. Remove from the heat.
ALMOST DONE
Once crispy, add the chicken to the onion & chutney sauce. Return to medium heat, mix to combine, and reduce until sticky, 3-4 minutes. Remove from the heat. To a salad bowl, add the rinsed green leaves, the sun-dried tomatoes, a drizzle of olive oil, and seasoning.
SET THE TABLE
Plate up the crispy wedges and the sticky chutney chicken with all the pan juices. Side with the fresh salad and garnish with the toasted nuts. Well done, Chef!
Free-range Chicken Pieces - 6
Sweet Potato - 750g
Almonds - 30g
Onions - 2
Mrs Ball’s Chutney - 150ml
Salad Leaves - 60g
Sun-dried Tomatoes - 60g
ROAST WITH THE MOST
Preheat the oven to 200°C. Pat the chicken dry with paper towel. Spread the chicken pieces and the sweet potato wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway).
ALL THE 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.
CHUTNEY ONIONS
Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion until caramelised, 12-15 minutes (shifting occasionally). At the halfway mark, add the chutney and 200ml of water. Simmer until slightly reduced, 5-6 minutes. Remove from the heat.
ALMOST DONE
Once crispy, add the chicken to the onion & chutney sauce. Return to medium heat, mix to combine, and reduce until sticky, 3-4 minutes. Remove from the heat. To a salad bowl, add the rinsed green leaves, the sun-dried tomatoes, a drizzle of olive oil, and seasoning.
SET THE TABLE
Plate up the crispy wedges and the sticky chutney chicken with all the pan juices. Side with the fresh salad and garnish with the toasted nuts. Well done, Chef!
Free-range Chicken Pieces - 8
Sweet Potato - 1kg
Almonds - 40g
Onions - 2
Mrs Ball’s Chutney - 200ml
Salad Leaves - 80g
Sun-dried Tomatoes - 80g
Woolies Products in this dish
