Finger-Licking Chutney Chicken

Name: Finger-Licking Chutney Chicken
Prep time: 20 min
Total time: 45 min
Yield: 4 servings
Ingredients: Bulgur Wheat; Butternut & Cauliflower Mix; Chicken; Danish-style Feta; Free-range Chicken Pieces; Garlic Cloves; Green Leaves; NOMU Moroccan Rub; Pumpkin Seeds; Raspberry Vinegar; The Larder Plum Chutney; Worcestershire Sauce

You’re sure to be licking your fingers clean after this delectably sticky chutney-smothered-chicken! It comes with a warm spiced butternut and cauliflower bulgar wheat salad. To keep it fresh we’ve added a leafy feta salad and sprinkles of pumpkin seeds. YUM!

Finger-Licking Chutney Chicken

with roast veg salad, feta & toasted pumpkin seeds

4.7

66 reviews

Hands on Time: 20 - 35 minutes

Overall Time: 45 - 60 minutes

Download the Recipe for 2

Ingredients:

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water

Serves 1

PREP & HOLD
Preheat the oven to 200°C. Place the butternut & cauli pieces on a roasting tray, coat in oil, the Moroccan rub, ½ the grated garlic, and season. Roast in the hot oven for 25-30 minutes until cooked through and crisping up, shifting halfway.
PREP & GO!
In a bowl, mix together the plum chutney, the Worcestershire sauce, remaining grated garlic, and some seasoning. Add the Chicken pieces and toss until fully coated. Place the coated chicken pieces on a separate roasting tray and spoon over any remaining chutney sauce. Roast in the hot oven for 30-35 minutes until cooked through and sticky, shifting at the halfway mark.
WITH THE GRAIN
Boil the kettle. In a shallow bowl, submerge the bulgur wheat in 100ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and set aside to steam for 15-20 minutes until cooked and tender. Fluff up with the fork on completion, replace the plate, and set aside.
TOASTY SEEDS
Place the pumpkin seeds in a pan over a medium heat. Toast for 3-5 minutes until they begin to pop and turn brown. Remove from the pan on completion and set aside to cool.
SALAD LIFE
Once the roast veg and bulgar wheat are done, mix the roasted veg, a drizzle of olive oil, and some seasoning through the bulgar wheat. Toss until fully combined. In a separate salad bowl, toss together the green leaves, raspberry vinegar, a drizzle of olive oil, and seasoning.
DINNER!
Plate up a generous helping of loaded bulgar wheat. Place the sticky Chicken pieces alongside and serve with the fresh salad. Crumble the feta over the salad and sprinkle over the pumpkin seeds. Stunning, Chef!

Butternut & Cauliflower Mix - 150g
NOMU Moroccan Rub - 5ml
Garlic Cloves - 1
The Larder Plum Chutney - 45ml
Worcestershire Sauce - 15ml
Free-range Chicken Pieces - 2
Bulgur Wheat - 75ml
Pumpkin Seeds - 10g
Green Leaves - 20g
Raspberry Vinegar - 15ml
Danish-style Feta - 40g

Download the Recipe

Serves 2

PREP & HOLD
Preheat the oven to 200°C. Place the butternut & cauli pieces on a roasting tray, coat in oil, the Moroccan rub, ½ the grated garlic, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
PREP & GO!
In a bowl, mix together the plum chutney, the Worcestershire sauce, remaining grated garlic, and some seasoning. Add the Chicken pieces and toss until fully coated. Place the coated chicken pieces on a separate roasting tray and spoon over any remaining chutney sauce. Roast in the hot oven for 30-35 minutes until cooked through and sticky, shifting at the halfway mark.
WITH THE GRAIN
Boil the kettle. In a shallow bowl, submerge the bulgur wheat in 200ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and set aside to steam for 15-20 minutes until cooked and tender. Fluff up with the fork on completion, replace the plate, and set aside.
TOASTY SEEDS
Place the pumpkin seeds in a pan over a medium heat. Toast for 3-5 minutes until they begin to pop and turn brown. Remove from the pan on completion and set aside to cool.
SALAD LIFE
Once the roast veg and bulgar wheat are done, mix the roasted veg, a drizzle of olive oil, and some seasoning through the bulgar wheat. Toss until fully combined. In a separate salad bowl, toss together the green leaves, raspberry vinegar, a drizzle of olive oil, and seasoning.
DINNER!
Plate up a generous helping of loaded bulgar wheat. Place the sticky Chicken pieces alongside and serve with the fresh salad. Crumble the feta over the salad and sprinkle over the pumpkin seeds. Stunning, Chef!

Butternut & Cauliflower Mix - 300g
NOMU Moroccan Rub - 10ml
Garlic Cloves - 2
The Larder Plum Chutney - 85ml
Worcestershire Sauce - 30ml
Free-range Chicken Pieces - 4
Bulgur Wheat - 150ml
Pumpkin Seeds - 20g
Green Leaves - 40g
Raspberry Vinegar - 30ml
Danish-style Feta - 80g

Download the Recipe

Serves 3

PREP & HOLD
Preheat the oven to 200°C. Place the butternut & cauli pieces on a roasting tray, coat in oil, the Moroccan rub, ½ the grated garlic, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
PREP & GO!
In a bowl, mix together the plum chutney, the Worcestershire sauce, remaining grated garlic, and some seasoning. Add the Chicken pieces and toss until fully coated. Place the coated chicken pieces on a separate roasting tray and spoon over any remaining chutney sauce. Roast in the hot oven for 30-35 minutes until cooked through and sticky, shifting at the halfway mark.
WITH THE GRAIN
Boil the kettle. In a shallow bowl, submerge the bulgur wheat in 300ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and set aside to steam for 15-20 minutes until cooked and tender. Fluff up with the fork on completion, replace the plate, and set aside.
TOASTY SEEDS
Place the pumpkin seeds in a pan over a medium heat. Toast for 3-5 minutes until they begin to pop and turn brown. Remove from the pan on completion and set aside to cool.
SALAD LIFE
Once the roast veg and bulgar wheat are done, mix the roasted veg, a drizzle of olive oil, and some seasoning through the bulgar wheat. Toss until fully combined. In a separate salad bowl, toss together the green leaves, raspberry vinegar, a drizzle of olive oil, and seasoning.
DINNER!
Plate up a generous helping of loaded bulgar wheat. Place the sticky Chicken pieces alongside and serve with the fresh salad. Crumble the feta over the salad and sprinkle over the pumpkin seeds. Stunning, Chef!

Butternut & Cauliflower Mix - 450g
NOMU Moroccan Rub - 15ml
Garlic Cloves - 3
The Larder Plum Chutney - 125ml
Worcestershire Sauce - 45ml
Free-range Chicken Pieces - 6
Bulgur Wheat - 225ml
Pumpkin Seeds - 30g
Green Leaves - 60g
Raspberry Vinegar - 45ml
Danish-style Feta - 120g

Download the Recipe

Serves 4

PREP & HOLD
Preheat the oven to 200°C. Place the butternut & cauli pieces on a roasting tray, coat in oil, the Moroccan rub, ½ the grated garlic, and season. Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.
PREP & GO!
In a bowl, mix together the plum chutney, the Worcestershire sauce, remaining grated garlic, and some seasoning. Add the Chicken pieces and toss until fully coated. Place the coated chicken pieces on a separate roasting tray and spoon over any remaining chutney sauce. Roast in the hot oven for 35-40 minutes until cooked through and sticky, shifting at the halfway mark.
WITH THE GRAIN
Boil the kettle. In a shallow bowl, submerge the bulgur wheat in 400ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and set aside to steam for 15-20 minutes until cooked and tender. Fluff up with the fork on completion, replace the plate, and set aside.
TOASTY SEEDS
Place the pumpkin seeds in a pan over a medium heat. Toast for 3-5 minutes until they begin to pop and turn brown. Remove from the pan on completion and set aside to cool.
SALAD LIFE
Once the roast veg and bulgar wheat are done, mix the roasted veg, a drizzle of olive oil, and some seasoning through the bulgar wheat. Toss until fully combined. In a separate salad bowl, toss together the green leaves, raspberry vinegar, a drizzle of olive oil, and seasoning.
DINNER!
Plate up a generous helping of loaded bulgar wheat. Place the sticky Chicken pieces alongside and serve with the fresh salad. Crumble the feta over the salad and sprinkle over the pumpkin seeds. Stunning, Chef!

Butternut & Cauliflower Mix - 600g
NOMU Moroccan Rub - 20ml
Garlic Cloves - 4
The Larder Plum Chutney - 170ml
Worcestershire Sauce - 60ml
Free-range Chicken Pieces - 8
Bulgur Wheat - 300ml
Pumpkin Seeds - 40g
Green Leaves - 80g
Raspberry Vinegar - 60ml
Danish-style Feta - 160g

Download the Recipe

Frequently Asked Questions

What is the preparation time for Finger-Licking Chutney Chicken?

The preparation time for Finger-Licking Chutney Chicken with roast veg salad, feta & toasted pumpkin seeds is between 20 and 35 minutes.

What is the total time required to make Finger-Licking Chutney Chicken with roast veg salad, feta & toasted pumpkin seeds?

The total time required to make Finger-Licking Chutney Chicken with roast veg salad, feta & toasted pumpkin seeds is between 45 and 60 minutes.

How many servings does Finger-Licking Chutney Chicken provide?

4 servings

What are the main ingredients in Finger-Licking Chutney Chicken?

Bulgur Wheat, Butternut & Cauliflower Mix, Chicken, Danish-style Feta, Free-range Chicken Pieces, Garlic Cloves, Green Leaves, NOMU Moroccan Rub, Pumpkin Seeds, Raspberry Vinegar, The Larder Plum Chutney, Worcestershire Sauce

What is the nutritional information of Finger-Licking Chutney Chicken?

Calories: 779, Carbs: 99 grams, Fat: grams, Protein: 47.9 grams, Sugar: 37.3 grams, Salt: 1034 grams

How do I prepare Finger-Licking Chutney Chicken?

SALAD LIFE: Once the roast veg and bulgar wheat are done, mix the roasted veg, a drizzle of olive oil, and some seasoning through the bulgar wheat. Toss until fully combined. In a separate salad bowl, toss together the green leaves, raspberry vinegar, a drizzle of olive oil, and seasoning. PREP & HOLD: Preheat the oven to 200°C. Place the butternut & cauli pieces on a roasting tray, coat in oil, the Moroccan rub, ½ the grated garlic, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway. PREP & GO!: In a bowl, mix together the plum chutney, the Worcestershire sauce, remaining grated garlic, and some seasoning. Add the chicken pieces and toss until fully coated. Place the coated chicken pieces on a separate roasting tray and spoon over any remaining chutney sauce. Roast in the hot oven for 30-35 minutes until cooked through and sticky, shifting at the halfway mark. WITH THE GRAIN: Boil the kettle. In a shallow bowl, submerge the bulgur wheat in 200ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and set aside to steam for 15-20 minutes until cooked and tender. Fluff up with the fork on completion, replace the plate, and set aside. TOASTY SEEDS: Place the pumpkin seeds in a pan over a medium heat. Toast for 3-5 minutes until they begin to pop and turn brown. Remove from the pan on completion and set aside to cool. DINNER!: Plate up a generous helping of loaded bulgar wheat. Place the sticky chicken pieces alongside and serve with the fresh salad. Crumble the feta over the salad and sprinkle over the pumpkin seeds. Stunning, Chef!