eCook Meal
Dazzling Za’atar Chicken
with toasted pistachios & homemade butter bean hummus
Chicken thighs and legs roasted in fragrant za’atar spice, velvety hummus, crispy roast kale and butternut, and handfuls of pistachios and dried cranberries. A bold feast that draws on the vibrant food heritage of the Middle East.
Serving guide
Choose your portion size.
THE DAZZLING ROAST
Preheat the oven to 200°C. Pat the Chicken dry with some paper towel and place on one side of a roasting tray. Coat in oil, the za’atar spice, and seasoning. Place the Butternut half-moons on the other side of the tray. Coat in oil, season, and spread out in a single layer. Roast in the hot oven for 30-35 minutes, flipping the butternut at the halfway mark. On completion, the chicken should be cooked through and the butternut should be starting to crisp.
TOAST THE PISTACHIOS
Place the pistachios in a pot over a medium heat. Toast for 2-4 minutes until starting to brown, shifting occasionally. Remove from the pot on completion and set aside to cool. Roughly chop when cool enough to handle.
BUTTER BEAN HUMMUS
Return the pot to a low heat with a drizzle of oil or knob of butter. When slightly heated, sauté the rinsed Rosemary sprigs and grated garlic for 2-3 minutes. Add the drained butter beans and 60ml of water. Bring to a simmer and cook for 4-5 minutes, stirring occasionally. On completion, stir in a squeeze of lemon juice and remove from the heat. Remove the rosemary, pick off 2-3 leaves, and return them to the pot, discarding the remainder. Pour into a blender or food processor and blend until a thick hummus. If too thick, gradually mix in water in small increments. Return to the pot, season, and cover with a lid. Set aside to keep warm until serving.
CRISPY Kale & FRESH LEAVES
When the roast reaches the halfway mark, place the shredded Kale in a bowl with a drizzle of oil, a squeeze of Lemon juice, and some seasoning. Using your hands, gently massage until softened and coated in oil. When the roast has about 7 minutes remaining, scatter the kale over the Butternut and cook for the remaining time until crispy. Place the rinsed green leaves in the bowl used for the kale. Add more oil and seasoning if necessary, and toss to coat.
DAZZLING DINNER!
Smear a generous helping of butter bean hummus across a plate and top with the za’atar Chicken. Plate the Butternut and crispy kale on the side. Garnish with the toasted pistachios and chopped cranberries. Excellent work, Chef!
THE DAZZLING ROAST
Preheat the oven to 200°C. Pat the Chicken dry with some paper towel and place on one side of a roasting tray. Coat in oil, the za’atar spice, and seasoning. Place the Butternut half-moons on the other side of the tray. Coat in oil, season, and spread out in a single layer. Roast in the hot oven for 30-35 minutes, flipping the butternut at the halfway mark. On completion, the chicken should be cooked through and the butternut should be starting to crisp.
TOAST THE PISTACHIOS
Place the pistachios in a pot over a medium heat. Toast for 2-4 minutes until starting to brown, shifting occasionally. Remove from the pot on completion and set aside to cool. Roughly chop when cool enough to handle.
BUTTER BEAN HUMMUS
Return the pot to a low heat with a drizzle of oil or knob of butter. When slightly heated, sauté the rinsed Rosemary sprigs and grated garlic for 3-4 minutes. Add the drained butter beans and 100ml of water. Bring to a simmer and cook for 4-5 minutes, stirring occasionally. On completion, stir in a squeeze of lemon juice and remove from the heat. Remove the rosemary, pick off 3-4 leaves, and return them to the pot, discarding the remainder. Pour into a blender or food processor and blend until a thick hummus. If too thick, gradually mix in water in small increments. Return to the pot, season, and cover with a lid. Set aside to keep warm until serving.
CRISPY Kale & FRESH LEAVES
When the roast reaches the halfway mark, place the shredded Kale in a bowl with a drizzle of oil, a squeeze of Lemon juice, and some seasoning. Using your hands, gently massage until softened and coated in oil. When the roast has about 8 minutes remaining, scatter the kale over the Butternut and cook for the remaining time until crispy. Place the rinsed green leaves in the bowl used for the kale. Add more oil and seasoning if necessary, and toss to coat.
DAZZLING DINNER!
Smear a generous helping of butter bean hummus across the plates and top with the za’atar Chicken. Plate the Butternut and crispy kale on the side. Garnish with the toasted pistachios and chopped cranberries. Excellent work, Chef!
THE DAZZLING ROAST
Preheat the oven to 200°C. Pat the Chicken dry with some paper towel and place on one side of a roasting tray. Coat in oil, the za’atar spice, and seasoning. Place the Butternut half-moons on the other side of the tray. Coat in oil, season, and spread out in a single layer. Roast in the hot oven for 30-35 minutes, flipping the butternut at the halfway mark. On completion, the chicken should be cooked through and the butternut should be starting to crisp.
TOAST THE PISTACHIOS
Place the pistachios in a pot over a medium heat. Toast for 2-4 minutes until starting to brown, shifting occasionally. Remove from the pot on completion and set aside to cool. Roughly chop when cool enough to handle.
BUTTER BEAN HUMMUS
Return the pot to a low heat with a drizzle of oil or knob of butter. When slightly heated, sauté the rinsed Rosemary sprigs and grated garlic for 3-4 minutes. Add the drained butter beans and 100ml of water. Bring to a simmer and cook for 4-5 minutes, stirring occasionally. On completion, stir in a squeeze of lemon juice and remove from the heat. Remove the rosemary, pick off 3-4 leaves, and return them to the pot, discarding the remainder. Pour into a blender or food processor and blend until a thick hummus. If too thick, gradually mix in water in small increments. Return to the pot, season, and cover with a lid. Set aside to keep warm until serving.
CRISPY Kale & FRESH LEAVES
When the roast reaches the halfway mark, place the shredded Kale in a bowl with a drizzle of oil, a squeeze of Lemon juice, and some seasoning. Using your hands, gently massage until softened and coated in oil. When the roast has about 8 minutes remaining, scatter the kale over the Butternut and cook for the remaining time until crispy. Place the rinsed green leaves in the bowl used for the kale. Add more oil and seasoning if necessary, and toss to coat.
DAZZLING DINNER!
Smear a generous helping of butter bean hummus across the plates and top with the za’atar Chicken. Plate the Butternut and crispy kale on the side. Garnish with the toasted pistachios and chopped cranberries. Excellent work, Chef!
THE DAZZLING ROAST
Preheat the oven to 200°C. Pat the Chicken dry with some paper towel and place on a roasting tray. Coat in oil, the za’atar spice, and seasoning. Place the Butternut half-moons on a separate roasting tray. Coat in oil, season, and spread out in a single layer. Place both trays in the hot oven and roast for 35-40 minutes, flipping the butternut at the halfway mark. On completion, the chicken should be cooked through and the butternut should be starting to crisp.
TOAST THE PISTACHIOS
Place the pistachios in a pot over a medium heat. Toast for 2-4 minutes until starting to brown, shifting occasionally. Remove from the pot on completion and set aside to cool. Roughly chop when cool enough to handle.
BUTTER BEAN HUMMUS
Return the pot to a low heat with a drizzle of oil or knob of butter. When slightly heated, sauté the rinsed Rosemary sprigs and grated garlic for 3-4 minutes. Add the drained butter beans and 200ml of water. Bring to a simmer and cook for 4-5 minutes, stirring occasionally. On completion, stir in a squeeze of lemon juice and remove from the heat. Remove the rosemary, pick off 4-5 leaves, and return them to the pot, discarding the remainder. Pour into a blender or food processor and blend until a thick hummus. If too thick, gradually mix in water in small increments. Return to the pot, season, and cover with a lid. Set aside to keep warm until serving.
CRISPY Kale & FRESH LEAVES
When the roast reaches the halfway mark, place the shredded Kale in a bowl with a drizzle of oil, a squeeze of Lemon juice, and some seasoning. Using your hands, gently massage until softened and coated in oil. When the roast has about 10 minutes remaining, scatter the kale over the Butternut and cook for the remaining time until crispy. Place the rinsed green leaves in the bowl used for the kale. Add more oil and seasoning if necessary, and toss to coat.
DAZZLING DINNER!
Smear a generous helping of butter bean hummus across the plates and top with the za’atar Chicken. Plate the Butternut and crispy kale on the side. Garnish with the toasted pistachios and chopped cranberries. Excellent work, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R159.32
for 4 servings · R39.83 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Butter Beans needs 480 gButter Beans in Brine 400 g 400 g at R28.99 · 1.20× packR34.79
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Dried Cranberries needs 20 gDried Cranberries 250 g 250 g at R85.99 · 8% of packR6.88
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Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Butternut needs 1 kgButternut 3 kg 3 kg at R45.00 · 33% of packR15.00
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Pistachio Nuts needs 20 gDry Roasted and Salted Pistachio Nuts in Shell 200 g 200 g at R126.99 · 10% of packR12.70
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Fresh Rosemary needs 8 gFree Range Slow Cooked Rosemary & Paprika Confit Duck Legs Avg 900 g 900 g at R208.24 · 1% of packR1.85
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Kale needs 200 gKale Min 350 g 350 g at R35.99 · 57% of packR20.57
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Lemon needs 2Lemon 3 in 1 Thin Bleach 750 ml R19.99 · whole pack (size can't be divided)R19.99
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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
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Garlic Clove needs 3Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
Not in the Woolies basket — source these elsewhere:
- Za'atar Spice
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Dazzling Za’atar Chicken?
The preparation time for Dazzling Za’atar Chicken with toasted pistachios & homemade butter bean hummus is between 25 and 35 minutes.
What is the total time required to make Dazzling Za’atar Chicken with toasted pistachios & homemade butter bean hummus?
The total time required to make Dazzling Za’atar Chicken with toasted pistachios & homemade butter bean hummus is between 40 and 50 minutes.
How many servings does Dazzling Za’atar Chicken provide?
4 servings
What are the main ingredients in Dazzling Za’atar Chicken?
Butter Beans, Butternut, Chicken, Dried Cranberries, Garlic, Green Leaves, Kale, Lemon, Pistachio Nuts, Rosemary, Za'atar Spice
What is the nutritional information of Dazzling Za’atar Chicken?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare Dazzling Za’atar Chicken?
DAZZLING DINNER!: Smear a generous helping of butter bean hummus across the plates and top with the za’atar chicken. Plate the butternut and crispy kale on the side. Garnish with the toasted pistachios and chopped cranberries. Excellent work, Chef! TOAST THE PISTACHIOS: Place the pistachios in a pot over a medium heat. Toast for 2-4 minutes until starting to brown, shifting occasionally. Remove from the pot on completion and set aside to cool. Roughly chop when cool enough to handle. CRISPY KALE & FRESH LEAVES: When the roast reaches the halfway mark, place the shredded kale in a bowl with a drizzle of oil, a squeeze of lemon juice, and some seasoning. Using your hands, gently massage until softened and coated in oil. When the roast has about 8 minutes remaining, scatter the kale over the butternut and cook for the remaining time until crispy. Place the rinsed green leaves in the bowl used for the kale. Add more oil and seasoning if necessary, and toss to coat. BUTTER BEAN HUMMUS: Return the pot to a low heat with a drizzle of oil or knob of butter. When slightly heated, sauté the rinsed rosemary sprigs and grated garlic for 3-4 minutes. Add the drained butter beans and 100ml of water. Bring to a simmer and cook for 4-5 minutes, stirring occasionally. On completion, stir in a squeeze of lemon juice and remove from the heat. Remove the rosemary, pick off 3-4 leaves, and return them to the pot, discarding the remainder. Pour into a blender or food processor and blend until a thick hummus. If too thick, gradually mix in water in small increments. Return to the pot, season, and cover with a lid. Set aside to keep warm until serving. THE DAZZLING ROAST: Preheat the oven to 200°C. Pat the chicken dry with some paper towel and place on one side of a roasting tray. Coat in oil, the za’atar spice, and seasoning. Place the butternut half-moons on the other side of the tray. Coat in oil, season, and spread out in a single layer. Roast in the hot oven for 30-35 minutes, flipping the butternut at the halfway mark. On completion, the chicken should be cooked through and the butternut should be starting to crisp.
What should be prepared from my kitchen to make Dazzling Za’atar Chicken?
Butter Beans, Butternut, Chicken, Dried Cranberries, Garlic, Green Leaves, Kale, Lemon, Pistachio Nuts, Rosemary, Za'atar Spice
How many calories does Dazzling Za’atar Chicken have?
calories
How much fat content does Dazzling Za’atar Chicken have?
grams