eCook Meal
Chutney Chicken & Sweet Potato
with a simple sun-dried tomato salad
This uniquely South African chicken dish makes the iconic flavours of Mrs Ball’s Chutney shine. Crispy sweet potato and a simple sun-dried tomato salad balance the tastes of sticky chutney and caramelised onion chicken. Finished with toasted almonds.
Serving guide
Choose your portion size.
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 on a roasting tray. Coat in oil 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).
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). 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.
ALMOST DONE
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, the sun-dried tomatoes, the feta, a drizzle of olive oil, and seasoning.
SET THE TABLE
Plate up the crispy potato and the sticky chutney Chicken with all the pan juices. Side with the fresh salad and garnish with the toasted nuts. Well done, Chef!
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 on a roasting tray. Coat in oil 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).
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). 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.
ALMOST DONE
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, the sun-dried tomatoes, the feta, a drizzle of olive oil, and seasoning.
SET THE TABLE
Plate up the crispy potato and the sticky chutney Chicken with all the pan juices. Side with the fresh salad and garnish with the toasted nuts. Well done, Chef!
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 on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-30 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). 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, 5-6 minutes. Remove from the heat.
ALMOST DONE
Once crispy, add the Chicken to the onion and 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 salad leaves, the sun-dried tomatoes, the feta, a drizzle of olive oil, and seasoning.
SET THE TABLE
Plate up the crispy potato and the sticky chutney Chicken with all the pan juices. Side with the fresh salad and garnish with the toasted nuts. Well done, Chef!
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 on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-30 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). 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, 5-6 minutes. Remove from the heat.
ALMOST DONE
Once crispy, add the Chicken to the onion and 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 salad leaves, the sun-dried tomatoes, the feta, a drizzle of olive oil, and seasoning.
SET THE TABLE
Plate up the crispy potato and the sticky chutney Chicken with all the pan juices. Side with the fresh salad and garnish with the toasted nuts. Well done, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R80.72
for 4 servings · R20.18 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Sweet Potato Chunks needs 1 kgMedium Potatoes 2 kg 2 kg at R44.99 · 50% of packR22.50
-
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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Sun-dried Tomatoes needs 80 gBulk Salad Tomatoes 1.5 kg 1.5 kg at R45.00 · 5% of packR2.40
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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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Danish-style Feta needs 120 gSpinach & South African Feta Free Range Chicken Burgers 800 g 800 g at R99.99 · 15% of packR15.00
-
Almonds needs 40 gEveryday Raw Almonds 1 kg 1 kg at R231.99 · 4% of packR9.28
-
Salad Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
Not in the Woolies basket — source these elsewhere:
- Mrs Ball’s Chutney
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Frequently Asked Questions
What is the preparation time for Chutney Chicken & Sweet Potato?
The preparation time for Chutney Chicken & Sweet Potato with a simple sun-dried tomato salad is between 25 and 40 minutes.
What is the total time required to make Chutney Chicken & Sweet Potato with a simple sun-dried tomato salad?
The total time required to make Chutney Chicken & Sweet Potato with a simple sun-dried tomato salad is between 40 and 55 minutes.
How many servings does Chutney Chicken & Sweet Potato provide?
4 servings
What are the main ingredients in Chutney Chicken & Sweet Potato?
Almonds, Chicken, Feta, Mrs. Balls Chutney, Onion, Salad Leaves, Sweet Potato, Tomato
What is the nutritional information of Chutney Chicken & Sweet Potato?
Calories: 1021, Carbs: 93.4 grams, Fat: grams, Protein: 62 grams, Sugar: 59.6 grams, Salt: 909 grams
How do I prepare Chutney Chicken & Sweet Potato?
SET THE TABLE: Plate up the crispy potato and the sticky chutney chicken with all the pan juices. Side with the fresh salad and garnish with the toasted nuts. Well done, Chef! ALMOST DONE: 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, the sun-dried tomatoes, the feta, a drizzle of olive oil, and seasoning. CHUTNEY ONIONS: Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). 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. 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. 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 on a roasting tray. Coat in oil 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 & Sweet Potato?
Almonds, Chicken, Feta, Mrs. Balls Chutney, Onion, Salad Leaves, Sweet Potato, Tomato
How many calories does Chutney Chicken & Sweet Potato have?
1021 calories
How much fat content does Chutney Chicken & Sweet Potato have?
grams