eCook Meal
Creamy Sun-dried Tomato Chicken
with olives, baby marrow & fluffy millet
Winner, winner ‘amazing, creamy, tomatoey’ chicken dinner! Sun-dried tomatoes are roasted alongside juicy golden chicken pieces and fresh basil. A bed of fluffy olive-laced millet is served with this roasted delight of a dish to make sure all of the delectable juices are soaked up!
Serving guide
Choose your portion size.
GET ROASTING
Preheat the oven to 200°C. Boil the kettle. Pat the Chicken pieces dry with a paper towel. Place in a roasting dish with the baby marrow halves and coat in oil. Add the garlic clove, the chopped sun-dried tomatoes, the stock, 20ml of boiling water, the cream, the juice of 1 lemon wedge, and seasoning. Mix until fully combined. Roast in the hot oven for 30-35 minutes until the chicken and baby marrow is cooked through and the sauce has reduced slightly. On completion, remove from the oven and sprinkle over ½ the grated cheese and seasoning if necessary. Mix until fully combined.
MARVELOUS Millet
Place a pot over a medium heat. When hot, toast the Millet for 1-3 minutes, shifting occasionally. Pour in 150ml of salted water and cover with a lid. Once boiling, reduce the heat and gently simmer for 10-12 minutes until the water has been absorbed and the millet is cooked. If it starts to dry out, add more water in small increments to continue cooking. On completion, drain if necessary and return to the pot. Fluff up with a fork and toss through a drizzle of oil and the halved olives. Replace the lid and set aside to keep warm until serving.
THE MAIN EVENT
Dish up a hearty helping of the olive-laced Millet. Spoon over the Chicken bake. Scatter over the remaining grated cheese, the torn basil, and the lemon zest (to taste). Serve with a lemon wedge. Enjoy, Chef!
GET ROASTING
Preheat the oven to 200°C. Boil the kettle. Pat the Chicken pieces dry with a paper towel. Place in a roasting dish with the baby marrow halves and coat in oil. Add the garlic cloves, the chopped sun-dried tomatoes, the stock, 40ml of boiling water, the cream, the juice of 2 lemon wedges, and seasoning. Mix until fully combined. Roast in the hot oven for 30-35 minutes until the chicken and baby marrow is cooked through and the sauce has reduced slightly. On completion, remove from the oven and sprinkle over ½ the grated cheese and seasoning if necessary. Mix until fully combined.
MARVELOUS Millet
Place a pot over a medium heat. When hot, toast the Millet for 1-3 minutes, shifting occasionally. Pour in 300ml of salted water and cover with a lid. Once boiling, reduce the heat and gently simmer for 10-12 minutes until the water has been absorbed and the millet is cooked. If it starts to dry out, add more water in small increments to continue cooking. On completion, drain if necessary and return to the pot. Fluff up with a fork and toss through a drizzle of oil and the halved olives. Replace the lid and set aside to keep warm until serving.
THE MAIN EVENT
Dish up a hearty helping of the olive-laced Millet. Spoon over the Chicken bake. Scatter over the remaining grated cheese, the torn basil, and the lemon zest (to taste). Serve with a lemon wedge. Enjoy, Chef!
GET ROASTING
Preheat the oven to 200°C. Boil the kettle. Pat the Chicken pieces dry with a paper towel. Place in a roasting dish with the baby marrow halves and coat in oil. Add the garlic cloves, the chopped sun-dried tomatoes, the stock, 60ml of boiling water, the cream, the juice of 3 lemon wedges, and seasoning. Mix until fully combined. Roast in the hot oven for 35-40 minutes until the chicken and baby marrow is cooked through and the sauce has reduced slightly. On completion, remove from the oven and sprinkle over ½ the grated cheese and seasoning if necessary. Mix until fully combined.
MARVELOUS Millet
Place a pot over a medium heat. When hot, toast the Millet for 2-4 minutes, shifting occasionally. Pour in 450ml of salted water and cover with a lid. Once boiling, reduce the heat and gently simmer for 10-12 minutes until the water has been absorbed and the millet is cooked. If it starts to dry out, add more water in small increments to continue cooking. On completion, drain if necessary and return to the pot. Fluff up with a fork and toss through a drizzle of oil and the halved olives. Replace the lid and set aside to keep warm until serving.
THE MAIN EVENT
Dish up a hearty helping of the olive-laced Millet. Spoon over the Chicken bake. Scatter over the remaining grated cheese, the torn basil, and the lemon zest (to taste). Serve with a lemon wedge. Enjoy, Chef!
GET ROASTING
Preheat the oven to 200°C. Boil the kettle. Pat the Chicken pieces dry with a paper towel. Place in a roasting dish with the baby marrow halves and coat in oil. Add the garlic cloves, the chopped sun-dried tomatoes, the stock, 80ml of boiling water, the cream, the juice of 4 lemon wedges, and seasoning. Mix until fully combined. Roast in the hot oven for 35-40 minutes until the chicken and baby marrow is cooked through and the sauce has reduced slightly. On completion, remove from the oven and sprinkle over ½ the grated cheese and seasoning if necessary. Mix until fully combined.
MARVELOUS Millet
Place a pot over a medium heat. When hot, toast the Millet for 2-4 minutes, shifting occasionally. Pour in 600ml of salted water and cover with a lid. Once boiling, reduce the heat and gently simmer for 10-12 minutes until the water has been absorbed and the millet is cooked. If it starts to dry out, add more water in small increments to continue cooking. On completion, drain if necessary and return to the pot. Fluff up with a fork and toss through a drizzle of oil and the halved olives. Replace the lid and set aside to keep warm until serving.
THE MAIN EVENT
Dish up a hearty helping of the olive-laced Millet. Spoon over the Chicken bake. Scatter over the remaining grated cheese, the torn basil, and the lemon zest (to taste). Serve with a lemon wedge. Enjoy, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R171.01
for 4 servings · R42.75 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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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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Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Fresh Cream needs 250 mlFresh Full Cream Milk 2 L 2 L at R38.99 · 13% of packR4.87
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Pitted Kalamata Olives needs 100 gKalamata Olives 825 g 825 g at R149.99 · 12% of packR18.18
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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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Fresh Basil needs 10 gSouth African Feta Cheese with Sun-Dried Tomato & Basil 400 g 400 g at R74.99 · 3% of packR1.87
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Grated Italian-style Hard Cheese needs 125 mlPlantLove™ Dairy Free Macadamia Nut Based Grated Hard Cheese 60 g R39.99 · whole pack (size can't be divided)R39.99
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Chicken Stock needs 20 mlFresh Free Range Liquid Chicken Stock 500 ml 500 ml at R54.99 · 4% of packR2.20
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Sun-dried Tomatoes needs 120 gBulk Salad Tomatoes 1.5 kg 1.5 kg at R45.00 · 8% of packR3.60
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Baby Marrow needs 400 gButternut, Cauliflower & Baby Marrows 450 g 450 g at R41.99 · 89% of packR37.32
Not in the Woolies basket — source these elsewhere:
- Millet
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Creamy Sun-dried Tomato Chicken?
The preparation time for Creamy Sun-dried Tomato Chicken with olives, baby marrow & fluffy millet is between 10 and 25 minutes.
What is the total time required to make Creamy Sun-dried Tomato Chicken with olives, baby marrow & fluffy millet?
The total time required to make Creamy Sun-dried Tomato Chicken with olives, baby marrow & fluffy millet is between 45 and 60 minutes.
How many servings does Creamy Sun-dried Tomato Chicken provide?
4 servings
What are the main ingredients in Creamy Sun-dried Tomato Chicken?
Baby Marrow, Chicken, Chicken Stock, Cream, Fresh Basil, Garlic, Grated Italian-style Hard Cheese, Lemon, Millet, Pitted Kalamata Olives, Tomato
What is the nutritional information of Creamy Sun-dried Tomato Chicken?
Calories: 1206, Carbs: 69 grams, Fat: grams, Protein: 74.4 grams, Sugar: 15 grams, Salt: 1063 grams
How do I prepare Creamy Sun-dried Tomato Chicken?
GET ROASTING: Preheat the oven to 200°C. Boil the kettle. Pat the chicken pieces dry with a paper towel. Place in a roasting dish with the baby marrow halves and coat in oil. Add the garlic cloves, the chopped sun-dried tomatoes, the stock, 40ml of boiling water, the cream, the juice of 2 lemon wedges, and seasoning. Mix until fully combined. Roast in the hot oven for 30-35 minutes until the chicken and baby marrow is cooked through and the sauce has reduced slightly. On completion, remove from the oven and sprinkle over ½ the grated cheese and seasoning if necessary. Mix until fully combined. THE MAIN EVENT: Dish up a hearty helping of the olive-laced millet. Spoon over the chicken bake. Scatter over the remaining grated cheese, the torn basil, and the lemon zest (to taste). Serve with a lemon wedge. Enjoy, Chef! MARVELOUS MILLET: Place a pot over a medium heat. When hot, toast the millet for 1-3 minutes, shifting occasionally. Pour in 300ml of salted water and cover with a lid. Once boiling, reduce the heat and gently simmer for 10-12 minutes until the water has been absorbed and the millet is cooked. If it starts to dry out, add more water in small increments to continue cooking. On completion, drain if necessary and return to the pot. Fluff up with a fork and toss through a drizzle of oil and the halved olives. Replace the lid and set aside to keep warm until serving.
What should be prepared from my kitchen to make Creamy Sun-dried Tomato Chicken?
Baby Marrow, Chicken, Chicken Stock, Cream, Fresh Basil, Garlic, Grated Italian-style Hard Cheese, Lemon, Millet, Pitted Kalamata Olives, Tomato
How many calories does Creamy Sun-dried Tomato Chicken have?
1206 calories
How much fat content does Creamy Sun-dried Tomato Chicken have?
grams