eCook Meal
Orange Glazed Chicken Thighs
with loaded fried quinoa
Christmas came early! Full on flavour chicken thighs are roasted to golden perfection & glazed with a festive-spice orange marinade for a fragrant & sticky finish. Accompanied by a delicious, hearty quinoa “fried rice” with pops of peas, green beans, and crunchy almonds all served on a bed of crispy kale. So tasty, no one will even notice how healthy it is!
Serving guide
Choose your portion size.
OH, THIGH THERE!
Preheat the oven to 220°C. Place the Chicken thighs on a roasting tray. Pat dry with paper towel. Coat in oil and season. Roast in the hot oven for 25-30 minutes.
ON A ROLL
While the Chicken is roasting, rinse the quinoa and place in a pot. Submerge in 200ml of salted water and place over medium-high heat. Pop on the lid and bring to a simmer. Cook for 12-15 minutes until the quinoa is tender and its tails have popped out, adding more water if required during cooking. Drain if necessary and return to the pot.
PREP COOK DUTIES
In a small bowl, combine the festive spice and the Marinade. Set aside. Rinse and roughly shred the kale. Season, coat in oil, and spread out on a roasting tray. Using your hands, gently massage the kale until softened and coated in oil. Rinse, trim, and slice the green beans into thirds. Peel and roughly dice ½ the onion.
PREPARE TO BE A-GLAZED
When the Chicken has 10 minutes remaining, remove the tray from the oven and give it a shift. Coat the chicken with the festive Marinade. Pop back in the hot oven along with the tray of kale. Roast for the remaining time until the chicken is cooked through & sticky and the kale is crispy.
KEEN-WOAH!
Place a large pan over medium-high heat with a drizzle of oil. When hot, add the diced onion and the sliced green beans. Fry for 4-5 minutes until softened and browned, shifting occasionally. Add the rub and fry for 1 minute until fragrant, shifting constantly. Add the cooked quinoa and the peas. Fry for 1-2 minutes until the peas are warmed through, shifting occasionally. Season to taste.
RUN THE DISH
Make a bed of the crispy Kale. Top with the loaded quinoa and sticky Chicken thighs. Drizzle over any remaining roasting juices. Sprinkle over the Almonds. Amazing, Chef!
OH, THIGH THERE!
Preheat the oven to 220°C. Place the Chicken thighs on a roasting tray. Pat dry with paper towel. Coat in oil and season. Roast in the hot oven for 25-30 minutes.
ON A ROLL
While the Chicken is roasting, rinse the quinoa and place in a pot. Submerge in 400ml of salted water and place over medium-high heat. Pop on the lid and bring to a simmer. Cook for 12-15 minutes until the quinoa is tender and its tails have popped out, adding more water if required during cooking. Drain if necessary and return to the pot.
PREP COOK DUTIES
In a small bowl, combine the festive spice and the Marinade. Set aside. Rinse and roughly shred the kale. Season, coat in oil, and spread out on a roasting tray. Using your hands, gently massage the kale until softened and coated in oil. Rinse, trim, and slice the green beans into thirds. Peel and roughly dice the onion.
PREPARE TO BE A-GLAZED
When the Chicken has 10 minutes remaining, remove the tray from the oven and give it a shift. Coat the chicken with the festive Marinade. Pop back in the hot oven along with the tray of kale. Roast for the remaining time until the chicken is cooked through & sticky and the kale is crispy.
KEEN-WOAH!
Place a large pan over medium-high heat with a drizzle of oil. When hot, add the diced onion and the sliced green beans. Fry for 4-5 minutes until softened and browned, shifting occasionally. Add the rub and fry for 1 minute until fragrant, shifting constantly. Add the cooked quinoa and the peas. Fry for 1-2 minutes until the peas are warmed through, shifting occasionally. Season to taste.
RUN THE DISH
Make a bed of the crispy Kale. Top with the loaded quinoa and sticky Chicken thighs. Drizzle over any remaining roasting juices. Sprinkle over the Almonds. Amazing, Chef!
OH, THIGH THERE!
Preheat the oven to 220°C. Place the Chicken thighs on a roasting tray. Pat dry with paper towel. Coat in oil and season. Roast in the hot oven for 30-35 minutes.
ON A ROLL
While the Chicken is roasting, rinse the quinoa and place in a pot. Submerge in 600ml of salted water and place over medium-high heat. Pop on the lid and bring to a simmer. Cook for 12-15 minutes until the quinoa is tender and its tails have popped out, adding more water if required during cooking. Drain if necessary and return to the pot.
PREP COOK DUTIES
In a small bowl, combine the festive spice and the Marinade. Set aside. Rinse and roughly shred the kale. Season, coat in oil, and spread out on a roasting tray. Using your hands, gently massage the kale until softened and coated in oil. Rinse, trim, and slice the green beans into thirds. Peel and roughly dice 1½ of the onions.
PREPARE TO BE A-GLAZED
When the Chicken has 10 minutes remaining, remove the tray from the oven and give it a shift. Coat the chicken with the festive Marinade. Pop back in the hot oven along with the tray of kale. Roast for the remaining time until the chicken is cooked through & sticky and the kale is crispy.
KEEN-WOAH!
Place a large pan over medium-high heat with a drizzle of oil. When hot, add the diced onion and the sliced green beans. Fry for 5-6 minutes until softened and browned, shifting occasionally. Add the rub and fry for 1 minute until fragrant, shifting constantly. Add the cooked quinoa and the peas. Fry for 2-3 minutes until the peas are warmed through, shifting occasionally. Season to taste.
RUN THE DISH
Make a bed of the crispy Kale. Top with the loaded quinoa and sticky Chicken thighs. Drizzle over any remaining roasting juices. Sprinkle over the Almonds. Amazing, Chef!
OH, THIGH THERE!
Preheat the oven to 220°C. Place the Chicken thighs on a roasting tray. Pat dry with paper towel. Coat in oil and season. Roast in the hot oven for 30-35 minutes.
ON A ROLL
While the Chicken is roasting, rinse the quinoa and place in a pot. Submerge in 800ml of salted water and place over medium-high heat. Pop on the lid and bring to a simmer. Cook for 12-15 minutes until the quinoa is tender and its tails have popped out, adding more water if required during cooking. Drain if necessary and return to the pot.
PREP COOK DUTIES
In a small bowl, combine the festive spice and the Marinade. Set aside. Rinse and roughly shred the kale. Season, coat in oil, and spread out on a roasting tray. Using your hands, gently massage the kale until softened and coated in oil. Rinse, trim, and slice the green beans into thirds. Peel and roughly dice the onions.
PREPARE TO BE A-GLAZED
When the Chicken has 10 minutes remaining, remove the tray from the oven and give it a shift. Coat the chicken with the festive Marinade. Pop back in the hot oven along with the tray of kale. Roast for the remaining time until the chicken is cooked through & sticky and the kale is crispy.
KEEN-WOAH!
Place a large pan over medium-high heat with a drizzle of oil. When hot, add the diced onion and the sliced green beans. Fry for 5-6 minutes until softened and browned, shifting occasionally. Add the rub and fry for 1 minute until fragrant, shifting constantly. Add the cooked quinoa and the peas. Fry for 2-3 minutes until the peas are warmed through, shifting occasionally. Season to taste.
RUN THE DISH
Make a bed of the crispy Kale. Top with the loaded quinoa and sticky Chicken thighs. Drizzle over any remaining roasting juices. Sprinkle over the Almonds. Amazing, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R128.89
for 4 servings · R32.22 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Kale needs 200 gKale Min 350 g 350 g at R35.99 · 57% of packR20.57
-
Free-range Chicken Thighs needs 8Crumbed Chicken Thigh R24.99 · whole pack (size can't be divided)R24.99
-
Marinade needs 200 mlSmokey BBQ Braai Marinade 750 ml 750 ml at R91.99 · 27% of packR24.53
-
Green Beans needs 320 gGreen Beans in Brine 410 g 410 g at R26.99 · 78% of packR21.07
-
Flaked Almonds needs 40 gEveryday Raw Almonds 1 kg 1 kg at R231.99 · 4% of packR9.28
-
Red Onions needs 2Sliced Red Onions 70 g R16.99 · whole pack (size can't be divided)R16.99
-
Peas needs 200 gSplit Pea Soup Mix 750 g 750 g at R42.99 · 27% of packR11.46
Not in the Woolies basket — source these elsewhere:
- NOMU One For All Rub
- Festive Spice
- Red Quinoa
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Orange Glazed Chicken Thighs?
The preparation time for Orange Glazed Chicken Thighs with loaded fried quinoa is between 25 and 30 minutes.
What is the total time required to make Orange Glazed Chicken Thighs with loaded fried quinoa?
The total time required to make Orange Glazed Chicken Thighs with loaded fried quinoa is between 30 and 35 minutes.
How many servings does Orange Glazed Chicken Thighs provide?
4 servings
What are the main ingredients in Orange Glazed Chicken Thighs?
Almonds, Chicken, Festive Spice, Free-range Chicken Thighs, Green Beans, Kale, Marinade, NOMU One For All Rub, Pea, Red Onion, Red Quinoa
What is the nutritional information of Orange Glazed Chicken Thighs?
Calories: 1089, Carbs: 103 grams, Fat: grams, Protein: 74.9 grams, Sugar: 43.5 grams, Salt: 649 grams
How do I prepare Orange Glazed Chicken Thighs?
OH, THIGH THERE!: Preheat the oven to 220°C. Place the chicken thighs on a roasting tray. Pat dry with paper towel. Coat in oil and season. Roast in the hot oven for 25-30 minutes. ON A ROLL: While the chicken is roasting, rinse the quinoa and place in a pot. Submerge in 400ml of salted water and place over medium-high heat. Pop on the lid and bring to a simmer. Cook for 12-15 minutes until the quinoa is tender and its tails have popped out, adding more water if required during cooking. Drain if necessary and return to the pot. PREP COOK DUTIES: In a small bowl, combine the festive spice and the marinade. Set aside. Rinse and roughly shred the kale. Season, coat in oil, and spread out on a roasting tray. Using your hands, gently massage the kale until softened and coated in oil. Rinse, trim, and slice the green beans into thirds. Peel and roughly dice the onion. RUN THE DISH: Make a bed of the crispy kale. Top with the loaded quinoa and sticky chicken thighs. Drizzle over any remaining roasting juices. Sprinkle over the almonds. Amazing, Chef! PREPARE TO BE A-GLAZED: When the chicken has 10 minutes remaining, remove the tray from the oven and give it a shift. Coat the chicken with the festive marinade. Pop back in the hot oven along with the tray of kale. Roast for the remaining time until the chicken is cooked through & sticky and the kale is crispy. KEEN-WOAH!: Place a large pan over medium-high heat with a drizzle of oil. When hot, add the diced onion and the sliced green beans. Fry for 4-5 minutes until softened and browned, shifting occasionally. Add the rub and fry for 1 minute until fragrant, shifting constantly. Add the cooked quinoa and the peas. Fry for 1-2 minutes until the peas are warmed through, shifting occasionally. Season to taste.
What should be prepared from my kitchen to make Orange Glazed Chicken Thighs?
Almonds, Chicken, Festive Spice, Free-range Chicken Thighs, Green Beans, Kale, Marinade, NOMU One For All Rub, Pea, Red Onion, Red Quinoa
How many calories does Orange Glazed Chicken Thighs have?
1089 calories
How much fat content does Orange Glazed Chicken Thighs have?
grams