eCook Meal
Mustard-glazed Cabbage & Chicken
with silky mash & green beans
Chicken, potato & roast veg is such a trusted and tasty trio, but you can expect even more from this classic with UCOOK, Chef! A honey & dijon mustard glaze gives a glistening finish to oven-roasted chicken pieces, elevated with a special spice blend that will fill your kitchen with the most amazing aromas. Served with creamy mashed potato, a side of green beans & a colourful veggie medley finished with toasted almonds.
Serving guide
Choose your portion size.
Chicken & VEG
Preheat the oven to 200°C. Pat the Chicken dry with paper towel. Place on a roasting tray with the onion and the Cabbage. Coat in oil, ½ the Honey-mustard, the spice blend, and seasoning. Roast in the oven until cooked through and becoming crispy, 30-35 minutes (shifting halfway). When the roast has 10-15 minutes remaining, give the tray a shift. Scatter the green beans and the whole, unpeeled garlic clove over the tray. Roast until cooked through.
MAKE THE MASH
Place the Potato in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover.
CRUNCH FACTOR
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
GARLIC GREEN BEANS
When the roast is done, remove the garlic from the tray. Carefully squeeze out the flesh and roughly chop. In a bowl, combine the garlic, the remaining Honey-mustard, and seasoning. Toss the green beans through the dressing and seaosn.
WELL DONE
Plate up the silky mash, topped with the roasted Chicken and vegetables. Side with the dressed beans and scatter the Almonds over the beans. Dinner is ready!
Chicken & VEG
Preheat the oven to 200°C. Pat the Chicken dry with paper towel. Place on a roasting tray with the onion and the Cabbage. Coat in oil, ½ the Honey-mustard, the spice blend, and seasoning. Roast in the oven until cooked through and becoming crispy, 30-35 minutes (shifting halfway). When the roast has 10-15 minutes remaining, give the tray a shift. Scatter the green beans and the whole, unpeeled garlic clove over the tray. Roast until cooked through.
MAKE THE MASH
Place the Potato in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover.
CRUNCH FACTOR
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
GARLIC GREEN BEANS
When the roast is done, remove the garlic from the tray. Carefully squeeze out the flesh and roughly chop. In a bowl, combine the garlic, the remaining Honey-mustard, and seasoning. Toss the green beans through the dressing and seaosn.
WELL DONE
Plate up the silky mash, topped with the roasted Chicken and vegetables. Side with the dressed beans and scatter the Almonds over the beans. Dinner is ready!
Chicken & VEG
Preheat the oven to 200°C. Pat the Chicken dry with paper towel. Place on a roasting tray with the onion and the Cabbage. Coat in oil, ½ the Honey-mustard, the spice blend, and seasoning. Roast in the oven until cooked through and becoming crispy, 35-40 minutes (shifting halfway). When the roast has 10-15 minutes remaining, give the tray a shift. Scatter the green beans and the whole, unpeeled garlic clove over the tray. Roast until cooked through.
MAKE THE MASH
Place the Potato in a pot of salted water. Bring to a boil and cook until soft, 20-25 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover.
CRUNCH FACTOR
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
GARLIC GREEN BEANS
When the roast is done, remove the garlic from the tray. Carefully squeeze out the flesh and roughly chop. In a bowl, combine the garlic, the remaining Honey-mustard, and seasoning. Toss the green beans through the dressing and seaosn.
WELL DONE
Plate up the silky mash, topped with the roasted Chicken and vegetables. Side with the dressed beans and scatter the Almonds over the beans. Dinner is ready!
Chicken & VEG
Preheat the oven to 200°C. Pat the Chicken dry with paper towel. Place on a roasting tray with the onion and the Cabbage. Coat in oil, ½ the Honey-mustard, the spice blend, and seasoning. Roast in the oven until cooked through and becoming crispy, 35-40 minutes (shifting halfway). When the roast has 10-15 minutes remaining, give the tray a shift. Scatter the green beans and the whole, unpeeled garlic clove over the tray. Roast until cooked through.
MAKE THE MASH
Place the Potato in a pot of salted water. Bring to a boil and cook until soft, 20-25 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover.
CRUNCH FACTOR
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
GARLIC GREEN BEANS
When the roast is done, remove the garlic from the tray. Carefully squeeze out the flesh and roughly chop. In a bowl, combine the garlic, the remaining Honey-mustard, and seasoning. Toss the green beans through the dressing and seaosn.
WELL DONE
Plate up the silky mash, topped with the roasted Chicken and vegetables. Side with the dressed beans and scatter the Almonds over the beans. Dinner is ready!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R172.97
for 4 servings · R43.24 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Spice Blend needs 40 mlChicken Masala 50 g R29.99 · whole pack (size can't be divided)R29.99
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Honey-mustard needs 140 mlHoney, Mustard and Onion Pretzel Thins 25 g R13.99 · whole pack (size can't be divided)R13.99
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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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Green Beans needs 320 gGreen Beans in Brine 410 g 410 g at R26.99 · 78% of packR21.07
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Almonds needs 40 gEveryday Raw Almonds 1 kg 1 kg at R231.99 · 4% of packR9.28
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Potato needs 800 gBulk Everyday Medium Potatoes 7 kg 7 kg at R75.99 · 11% of packR8.68
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Cabbage needs 400 gChinese Cabbage 300 g 300 g at R29.99 · 1.33× packR39.99
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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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
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Mustard-glazed Cabbage & Chicken?
The preparation time for Mustard-glazed Cabbage & Chicken with silky mash & green beans is between 25 and 40 minutes.
What is the total time required to make Mustard-glazed Cabbage & Chicken with silky mash & green beans?
The total time required to make Mustard-glazed Cabbage & Chicken with silky mash & green beans is between 45 and 60 minutes.
How many servings does Mustard-glazed Cabbage & Chicken provide?
4 servings
What are the main ingredients in Mustard-glazed Cabbage & Chicken?
Almonds, Cabbage, Free-range Chicken Pieces, Garlic Clove, Garlic Cloves, Green Beans, Honey-mustard, Onion, Onions, Potato, Spice Blend
What is the nutritional information of Mustard-glazed Cabbage & Chicken?
Calories: 951, Carbs: 86 grams, Fat: grams, Protein: 62.5 grams, Sugar: 34.6 grams, Salt: 799 grams
How do I prepare Mustard-glazed Cabbage & Chicken?
WELL DONE: Plate up the silky mash, topped with the roasted chicken and vegetables. Side with the dressed beans and scatter the almonds over the beans. Dinner is ready! GARLIC GREEN BEANS: When the roast is done, remove the garlic from the tray. Carefully squeeze out the flesh and roughly chop. In a bowl, combine the garlic, the remaining honey-mustard, and seasoning. Toss the green beans through the dressing and seaosn. CRUNCH FACTOR: Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. MAKE THE MASH: Place the potato in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover. CHICKEN & VEG: Preheat the oven to 200°C. Pat the chicken dry with paper towel. Place on a roasting tray with the onion and the cabbage. Coat in oil, ½ the honey-mustard, the spice blend, and seasoning. Roast in the oven until cooked through and becoming crispy, 30-35 minutes (shifting halfway). When the roast has 10-15 minutes remaining, give the tray a shift. Scatter the green beans and the whole, unpeeled garlic clove over the tray. Roast until cooked through.
What should be prepared from my kitchen to make Mustard-glazed Cabbage & Chicken?
Almonds, Cabbage, Free-range Chicken Pieces, Garlic Clove, Garlic Cloves, Green Beans, Honey-mustard, Onion, Onions, Potato, Spice Blend
How many calories does Mustard-glazed Cabbage & Chicken have?
951 calories
How much fat content does Mustard-glazed Cabbage & Chicken have?
grams