eCook Meal
Moroccan Chicken & Chermoula Salsa
with baby tomatoes, roasted butternut & black olives
The wow-factor in this mouthwatering Moroccan-inspired dish is the sensational salsa: charred sweet corn, pickled onion & roasted butternut are coated in a Pesto Princess Chermoula Paste. Served with a colourful feta, crisp greens, tangy tomato, & black olive salad and NOMU-spiced chicken.
Serving guide
Choose your portion size.
Butternut
Coat the Butternut pieces in oil and season. Air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
Corn SALSA & SALAD
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the Corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside. In a bowl, combine the charred corn, the chermoula, the chopped onion, and seasoning. In a salad bowl, add the rinsed tomatoes, the shredded leaves, the sliced olives, the drained feta, a drizzle of olive oil, and season.
Chicken
Return the pan (with a lid) to medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken on one side until golden, 4-5 minutes. Flip, cover with the lid, and fry until cooked through, 4-5 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
DINNER IS READY
Dish up the roasted Butternut, serve alongside the corn salsa and the sliced chicken. Enjoy, Chef!
Butternut
Coat the Butternut pieces in oil and season. Air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
Corn SALSA & SALAD
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the Corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside. In a bowl, combine the charred corn, the chermoula, the chopped onion, and seasoning. In a salad bowl, add the rinsed tomatoes, the shredded leaves, the sliced olives, the drained feta, a drizzle of olive oil, and season.
Chicken
Return the pan (with a lid) to medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken on one side until golden, 4-5 minutes. Flip, cover with the lid, and fry until cooked through, 4-5 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
DINNER IS READY
Dish up the roasted Butternut, serve alongside the corn salsa and the sliced chicken. Enjoy, Chef!
Butternut
Coat the Butternut pieces in oil and season. Air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
Corn SALSA & SALAD
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the Corn until lightly charred, 4-6 minutes (shifting occasionally). Remove from the pan and set aside. In a bowl, combine the charred corn, the chermoula, the chopped onion, and seasoning. In a salad bowl, add the rinsed tomatoes, the shredded leaves, the sliced olives, the drained feta, a drizzle of olive oil, and season.
Chicken
Return the pan (with a lid) to medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken on one side until golden, 4-5 minutes. Flip, cover with the lid, and fry until cooked through, 4-5 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
DINNER IS READY
Dish up the roasted Butternut, serve alongside the corn salsa and the sliced chicken. Enjoy, Chef!
Butternut
Coat the Butternut pieces in oil and season. Air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
Corn SALSA & SALAD
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the Corn until lightly charred, 4-6 minutes (shifting occasionally). Remove from the pan and set aside. In a bowl, combine the charred corn, the chermoula, the chopped onion, and seasoning. In a salad bowl, add the rinsed tomatoes, the shredded leaves, the sliced olives, the drained feta, a drizzle of olive oil, and season.
Chicken
Return the pan (with a lid) to medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken on one side until golden, 4-5 minutes. Flip, cover with the lid, and fry until cooked through, 4-5 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
DINNER IS READY
Dish up the roasted Butternut, serve alongside the corn salsa and the sliced chicken. Enjoy, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R100.29
for 4 servings · R25.07 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Pitted Black Olives needs 80 gBlack Olives in Brine 200 g 200 g at R29.99 · 40% of packR12.00
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Butternut Chunks needs 800 gButternut 3 kg 3 kg at R45.00 · 27% of packR12.00
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Corn needs 200 gKoo Creamstyle Sweetcorn 415 g 415 g at R23.99 · 48% of packR11.56
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Pickled Onions needs 80 gMild Pickled Onions 780 g 780 g at R69.99 · 10% of packR7.18
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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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Free-range Chicken Breasts needs 4Sliced Free Range Smoked Chicken Breast 140 g R42.99 · whole pack (size can't be divided)R42.99
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Danish-style Feta needs 80 gSpinach & South African Feta Free Range Chicken Burgers 800 g 800 g at R99.99 · 10% of packR10.00
Not in the Woolies basket — source these elsewhere:
- Pesto Princess Chermoula Paste
- Baby Tomatoes
- NOMU Moroccan Rub
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Moroccan Chicken & Chermoula Salsa?
The preparation time for Moroccan Chicken & Chermoula Salsa with baby tomatoes, roasted butternut & black olives is between 20 and 25 minutes.
What is the total time required to make Moroccan Chicken & Chermoula Salsa with baby tomatoes, roasted butternut & black olives?
The total time required to make Moroccan Chicken & Chermoula Salsa with baby tomatoes, roasted butternut & black olives is between 20 and 25 minutes.
How many servings does Moroccan Chicken & Chermoula Salsa provide?
4 servings
What are the main ingredients in Moroccan Chicken & Chermoula Salsa?
Baby Tomato, Butternut, Chicken, Chicken Breast, Corn, Feta, Green Leaves, NOMU Moroccan Rub, Pesto Princess Chermoula Paste, Pickled Onion, Pitted Black Olives
What is the nutritional information of Moroccan Chicken & Chermoula Salsa?
Calories: 594, Carbs: 44 grams, Fat: grams, Protein: 46.7 grams, Sugar: 10.9 grams, Salt: 989 grams
How do I prepare Moroccan Chicken & Chermoula Salsa?
CORN SALSA & SALAD: Place a pan over medium-high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside. In a bowl, combine the charred corn, the chermoula, the chopped onion, and seasoning. In a salad bowl, add the rinsed tomatoes, the shredded leaves, the sliced olives, the drained feta, a drizzle of olive oil, and season. DINNER IS READY: Dish up the roasted butternut, serve alongside the corn salsa and the sliced chicken. Enjoy, Chef! BUTTERNUT: Coat the butternut pieces in oil and season. Air fry at 200°C until crispy, 20-25 minutes (shifting halfway). CHICKEN: Return the pan (with a lid) to medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 4-5 minutes. Flip, cover with the lid, and fry until cooked through, 4-5 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
What should be prepared from my kitchen to make Moroccan Chicken & Chermoula Salsa?
Baby Tomato, Butternut, Chicken, Chicken Breast, Corn, Feta, Green Leaves, NOMU Moroccan Rub, Pesto Princess Chermoula Paste, Pickled Onion, Pitted Black Olives
How many calories does Moroccan Chicken & Chermoula Salsa have?
594 calories
How much fat content does Moroccan Chicken & Chermoula Salsa have?
grams