eCook Meal
Glorious Grilled Chicken
with charred baby marrow, pecan nuts & Danish-style feta
Juicy roasted chicken thighs served on a bed of fresh salad leaves topped with smoky charred baby marrow-loaded couscous. Sprinkled with creamy feta, sweet raisins & toasted pecan nuts. Dressed up with a balsamic vinaigrette for zing – this dish is simple & stunning!
Serving guide
Choose your portion size.
ROAST MOMENT
Preheat the oven to 220°C. Place the Chicken on a roasting tray. Pat dry with paper towel. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until cooked through and becoming crispy, 25-30 minutes (shifting halfway).
CUCKOO FOR Couscous
Boil the kettle. Place the Couscous in a bowl with 75ml of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.
PREP STEP
While the Couscous is steaming, rinse and roughly shred the salad leaves. Drain the feta. Rinse, trim, and cut the baby marrow into bite-sized chunks.
A LIL NUTTY
Place the pecan nuts in a pan over medium heat. Toast until golden brown, 3-5 minutes (shifting occasionally). Remove from the pan, roughly chop, and set aside.
MERRY MARROW
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the baby marrow chunks until charred, 4-5 minutes (shifting occasionally). Remove from the pan and add to the bowl with the cooked Couscous. Add ½ the lemon juice and toss until combined. Set aside. In a small bowl, combine the balsamic vinegar, the remaining lemon juice, seasoning, and a drizzle of olive oil.
WINNER WINNER Chicken DINNER!
Make a bed of the shredded salad leaves. Top with the loaded Couscous and the roasted chicken. Scatter over the drained feta, the toasted pecan nuts, and the raisins. Drizzle over the lemon-balsamic dressing. Well done, Chef!
ROAST MOMENT
Preheat the oven to 220°C. Place the Chicken on a roasting tray. Pat dry with paper towel. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until cooked through and becoming crispy, 25-30 minutes (shifting halfway).
CUCKOO FOR Couscous
Boil the kettle. Place the Couscous in a bowl with 150ml of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.
PREP STEP
While the Couscous is steaming, rinse and roughly shred the salad leaves. Drain the feta. Rinse, trim, and cut the baby marrow into bite-sized chunks.
A LIL NUTTY
Place the pecan nuts in a pan over medium heat. Toast until golden brown, 3-5 minutes (shifting occasionally). Remove from the pan, roughly chop, and set aside.
MERRY MARROW
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the baby marrow chunks until charred, 4-5 minutes (shifting occasionally). Remove from the pan and add to the bowl with the cooked Couscous. Add ½ the lemon juice and toss until combined. Set aside. In a small bowl, combine the balsamic vinegar, the remaining lemon juice, seasoning, and a drizzle of olive oil.
WINNER WINNER Chicken DINNER!
Make a bed of the shredded salad leaves. Top with the loaded Couscous and the roasted chicken. Scatter over the drained feta, the toasted pecan nuts, and the raisins. Drizzle over the lemon-balsamic dressing. Well done, Chef!
ROAST MOMENT
Preheat the oven to 220°C. Place the Chicken on a roasting tray. Pat dry with paper towel. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until cooked through and becoming crispy, 30-35 minutes (shifting halfway).
CUCKOO FOR Couscous
Boil the kettle. Place the Couscous in a bowl with 225ml of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.
PREP STEP
While the Couscous is steaming, rinse and roughly shred the salad leaves. Drain the feta. Rinse, trim, and cut the baby marrow into bite-sized chunks.
A LIL NUTTY
Place the pecan nuts in a pan over medium heat. Toast until golden brown, 3-5 minutes (shifting occasionally). Remove from the pan, roughly chop, and set aside.
MERRY MARROW
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the baby marrow chunks until charred, 5-6 minutes (shifting occasionally). Remove from the pan and add to the bowl with the cooked Couscous. Add ½ the lemon juice and toss until combined. Set aside. In a small bowl, combine the balsamic vinegar, the remaining lemon juice, seasoning, and a drizzle of olive oil.
WINNER WINNER Chicken DINNER!
Make a bed of the shredded salad leaves. Top with the loaded Couscous and the roasted chicken. Scatter over the drained feta, the toasted pecan nuts, and the raisins. Drizzle over the lemon-balsamic dressing. Well done, Chef!
ROAST MOMENT
Preheat the oven to 220°C. Place the Chicken on a roasting tray. Pat dry with paper towel. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until cooked through and becoming crispy, 30-35 minutes (shifting halfway).
CUCKOO FOR Couscous
Boil the kettle. Place the Couscous in a bowl with 300ml of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.
PREP STEP
While the Couscous is steaming, rinse and roughly shred the salad leaves. Drain the feta. Rinse, trim, and cut the baby marrow into bite-sized chunks.
A LIL NUTTY
Place the pecan nuts in a pan over medium heat. Toast until golden brown, 3-5 minutes (shifting occasionally). Remove from the pan, roughly chop, and set aside.
MERRY MARROW
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the baby marrow chunks until charred, 5-6 minutes (shifting occasionally). Remove from the pan and add to the bowl with the cooked Couscous. Add ½ the lemon juice and toss until combined. Set aside. In a small bowl, combine the balsamic vinegar, the remaining lemon juice, seasoning, and a drizzle of olive oil.
WINNER WINNER Chicken DINNER!
Make a bed of the shredded salad leaves. Top with the loaded Couscous and the roasted chicken. Scatter over the drained feta, the toasted pecan nuts, and the raisins. Drizzle over the lemon-balsamic dressing. Well done, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R131.34
for 4 servings · R32.84 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Salad Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
-
Balsamic Vinegar needs 40 mlWillow Creek Cabernet Sauvignon Balsamic Vinegar 250 ml 250 ml at R54.99 · 16% of packR8.80
-
Lemon Juice needs 40 mlLemon Juice 500 ml 500 ml at R29.99 · 8% of packR2.40
-
Danish-style Feta needs 80 gSpinach & South African Feta Free Range Chicken Burgers 800 g 800 g at R99.99 · 10% of packR10.00
-
Couscous needs 300 mlParboiled Long Grain White Rice 1 kg R24.99 · whole pack (size can't be divided)R24.99
-
Free-Range Chicken Thighs needs 8Crumbed Chicken Thigh R24.99 · whole pack (size can't be divided)R24.99
-
Pecan Nuts needs 40 gAll Butter Pecan Nut and Chocolate Shortbread Fingers 220 g 220 g at R74.99 · 18% of packR13.63
-
Baby Marrow needs 400 gButternut, Cauliflower & Baby Marrows 450 g 450 g at R41.99 · 89% of packR37.32
-
Raisins needs 40 gRaisin Bread 500 g 500 g at R57.99 · 8% of packR4.64
Not in the Woolies basket — source these elsewhere:
- NOMU Poultry Rub
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Glorious Grilled Chicken?
The preparation time for Glorious Grilled Chicken with charred baby marrow, pecan nuts & Danish-style feta is between 25 and 30 minutes.
What is the total time required to make Glorious Grilled Chicken with charred baby marrow, pecan nuts & Danish-style feta?
The total time required to make Glorious Grilled Chicken with charred baby marrow, pecan nuts & Danish-style feta is between 30 and 35 minutes.
How many servings does Glorious Grilled Chicken provide?
4 servings
What are the main ingredients in Glorious Grilled Chicken?
Baby Marrow, Balsamic Vinegar, Chicken, Couscous, Feta, Free-range Chicken Thighs, Lemon Juice, NOMU Poultry Rub, Pecan Nut, Raisins, Salad Leaves
What is the nutritional information of Glorious Grilled Chicken?
Calories: 996, Carbs: 72 grams, Fat: grams, Protein: 72.7 grams, Sugar: 16.4 grams, Salt: 702 grams
How do I prepare Glorious Grilled Chicken?
WINNER WINNER CHICKEN DINNER!: Make a bed of the shredded salad leaves. Top with the loaded couscous and the roasted chicken. Scatter over the drained feta, the toasted pecan nuts, and the raisins. Drizzle over the lemon-balsamic dressing. Well done, Chef! ROAST MOMENT: Preheat the oven to 220°C. Place the chicken on a roasting tray. Pat dry with paper towel. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until cooked through and becoming crispy, 25-30 minutes (shifting halfway). CUCKOO FOR COUSCOUS: Boil the kettle. Place the couscous in a bowl with 150ml of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork. A LIL NUTTY: Place the pecan nuts in a pan over medium heat. Toast until golden brown, 3-5 minutes (shifting occasionally). Remove from the pan, roughly chop, and set aside. MERRY MARROW: Return the pan to medium-high heat with a drizzle of oil. When hot, fry the baby marrow chunks until charred, 4-5 minutes (shifting occasionally). Remove from the pan and add to the bowl with the cooked couscous. Add ½ the lemon juice and toss until combined. Set aside. In a small bowl, combine the balsamic vinegar, the remaining lemon juice, seasoning, and a drizzle of olive oil. PREP STEP: While the couscous is steaming, rinse and roughly shred the salad leaves. Drain the feta. Rinse, trim, and cut the baby marrow into bite-sized chunks.
What should be prepared from my kitchen to make Glorious Grilled Chicken?
Baby Marrow, Balsamic Vinegar, Chicken, Couscous, Feta, Free-range Chicken Thighs, Lemon Juice, NOMU Poultry Rub, Pecan Nut, Raisins, Salad Leaves
How many calories does Glorious Grilled Chicken have?
996 calories
How much fat content does Glorious Grilled Chicken have?
grams