Chicken pieces roasted with smoked paprika and smothered in a red pesto and yoghurt sauce – crispy, creamy, tangy, and peppery! With nourishment from rice and kale, a ping of sweetness from dried cranberries, and a burst of freshness from mint. Your midweek mojo is here!
Pick-Me-Up Pesto Chicken
Pick-Me-Up Pesto Chicken
with smoked paprika, dried cranberries & a red pepper pesto sauce
Hands on Time: 20 - 25 minutes
Overall Time: 40 - 50 minutes
Ingredients:
- Brown Basmati Rice
- Chicken
- Dried Cranberries
- Free-range Chicken Pieces
- Fresh Mint
- Garlic Clove
- Kale
- Pesto Princess Red Pepper Pesto
- Pickling Liquid
- Plain Yoghurt
- Smoked Paprika
- Vegetable Stock
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Milk (optional)
CRISPY ON THE OUTSIDE, JUICY ON THE INSIDE
Preheat the oven to 200°C. Place the chicken pieces on a roasting tray skin-side up and pat dry with paper towel. Coat in oil, the smoked paprika to taste, and some seasoning. Nestle in the whole, unpeeled garlic clove and roast in the hot oven for 30-35 minutes until cooked through and becoming crispy.
PUT THE RICE ON
Rinse the rice, place in a pot, and submerge in 300ml of water. Stir through the stock, pop on a lid, and place over a medium-high heat. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. Drain on completion if necessary and fluff up with a fork.
IT’S ALL A O-KALE!
When the chicken has 10 minutes remaining, place the shredded kale in a bowl with half of the pickling liquid, a drizzle of oil, and some seasoning. Using your hands, gently massage until softened and coated in oil. Place a nonstick pan over a medium heat. When hot, sauté the kale for 2-3 minutes until wilted. Remove from the pan and return to the bowl. Cover with a plate and set aside to keep warm until serving.
PEPPY RED PEPPER PESTO
Wipe down the pan and return it to a low-medium heat with a drizzle of oil. When hot, fry the pesto for about a minute until fragrant, shifting continuously. Peel the roast garlic, discard the skin, and add the flesh to the pan. Whisk in the yoghurt and the remaining pickling liquid to taste. Gently heat through for 1-2 minutes, whisking constantly. If necessary, gradually add water or milk to extend the sauce. Season to taste and remove from the heat on completion.
IT’S SUPPERTIME!
Make a bed of basmati rice and top with the silky kale and the golden chicken. Pour over the red pesto sauce and garnish with the chopped cranberries and fresh, sliced mint. Enjoy!
Free-Range Chicken Pieces - 2
Smoked Paprika - 2.5ml
Garlic Clove - 1
Brown Basmati Rice - 75ml
Vegetable Stock - 5ml
Kale - 50g
Pickling Liquid - 22.5ml
Pesto Princess Red Pepper Pesto - 20ml
Plain Yoghurt - 65ml
Dried Cranberries - 20g
Fresh Mint - 3g
CRISPY ON THE OUTSIDE, JUICY ON THE INSIDE
Preheat the oven to 200°C. Place the chicken pieces on a roasting tray skin-side up and pat dry with paper towel. Coat in oil, the smoked paprika to taste, and some seasoning. Nestle in the whole, unpeeled garlic cloves and roast in the hot oven for 30-35 minutes until cooked through and becoming crispy.
PUT THE RICE ON
Rinse the rice, place in a pot, and submerge in 500ml of water. Stir through the stock, pop on a lid, and place over a medium-high heat. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. Drain on completion if necessary and fluff up with a fork.
IT’S ALL A O-KALE!
When the chicken has 10 minutes remaining, place the shredded kale in a bowl with half of the pickling liquid, a drizzle of oil, and some seasoning. Using your hands, gently massage until softened and coated in oil. Place a nonstick pan over a medium heat. When hot, sauté the kale for 2-3 minutes until wilted. Remove from the pan and return to the bowl. Cover with a plate and set aside to keep warm until serving.
PEPPY RED PEPPER PESTO
Wipe down the pan and return it to a low-medium heat with a drizzle of oil. When hot, fry the pesto for about a minute until fragrant, shifting continuously. Peel the roast garlic, discard the skin, and add the flesh to the pan. Whisk in the yoghurt and the remaining pickling liquid to taste. Gently heat through for 2-3 minutes, whisking constantly. If necessary, gradually add water or milk to extend the sauce. Season to taste and remove from the heat on completion.
IT’S SUPPERTIME!
Make a bed of basmati rice and top with the silky kale and the golden chicken. Pour over the red pesto sauce and garnish with the chopped cranberries and fresh, sliced mint. Enjoy!
Free-Range Chicken Pieces - 4
Smoked Paprika - 5ml
Garlic Clove - 2
Brown Basmati Rice - 150ml
Vegetable Stock - 10ml
Kale - 100g
Pickling Liquid - 45ml
Pesto Princess Red Pepper Pesto - 40ml
Plain Yoghurt - 125ml
Dried Cranberries - 40g
Fresh Mint - 5g
CRISPY ON THE OUTSIDE, JUICY ON THE INSIDE
Preheat the oven to 200°C. Place the chicken pieces on a roasting tray skin-side up and pat dry with paper towel. Coat in oil, the smoked paprika to taste, and some seasoning. Nestle in the whole, unpeeled garlic cloves and roast in the hot oven for 30-35 minutes until cooked through and becoming crispy.
PUT THE RICE ON
Rinse the rice, place in a pot, and submerge in 500ml of water. Stir through the stock, pop on a lid, and place over a medium-high heat. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. Drain on completion if necessary and fluff up with a fork.
IT’S ALL A O-KALE!
When the chicken has 10 minutes remaining, place the shredded kale in a bowl with half of the pickling liquid, a drizzle of oil, and some seasoning. Using your hands, gently massage until softened and coated in oil. Place a nonstick pan over a medium heat. When hot, sauté the kale for 2-3 minutes until wilted. Remove from the pan and return to the bowl. Cover with a plate and set aside to keep warm until serving.
PEPPY RED PEPPER PESTO
Wipe down the pan and return it to a low-medium heat with a drizzle of oil. When hot, fry the pesto for about a minute until fragrant, shifting continuously. Peel the roast garlic, discard the skin, and add the flesh to the pan. Whisk in the yoghurt and the remaining pickling liquid to taste. Gently heat through for 2-3 minutes, whisking constantly. If necessary, gradually add water or milk to extend the sauce. Season to taste and remove from the heat on completion.
IT’S SUPPERTIME!
Make a bed of basmati rice and top with the silky kale and the golden chicken. Pour over the red pesto sauce and garnish with the chopped cranberries and fresh, sliced mint. Enjoy!
Free-Range Chicken Pieces - 4
Smoked Paprika - 5ml
Garlic Clove - 2
Brown Basmati Rice - 150ml
Vegetable Stock - 10ml
Kale - 100g
Pickling Liquid - 45ml
Pesto Princess Red Pepper Pesto - 40ml
Plain Yoghurt - 125ml
Dried Cranberries - 40g
Fresh Mint - 5g
CRISPY ON THE OUTSIDE, JUICY ON THE INSIDE
Preheat the oven to 200°C. Place the chicken pieces on a roasting tray skin-side up and pat dry with paper towel. Coat in oil, the smoked paprika to taste, and some seasoning. Nestle in the whole, unpeeled garlic cloves and roast in the hot oven for 35-40 minutes until cooked through and becoming crispy.
PUT THE RICE ON
Rinse the rice, place in a pot, and submerge in 800ml of water. Stir through the stock, pop on a lid, and place over a medium-high heat. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. Drain on completion if necessary and fluff up with a fork.
IT’S ALL A O-KALE!
When the chicken has 10 minutes remaining, place the shredded kale in a bowl with half of the pickling liquid, a drizzle of oil, and some seasoning. Using your hands, gently massage until softened and coated in oil. Place a nonstick pan over a medium heat. When hot, sauté the kale for 2-3 minutes until wilted. Remove from the pan and return to the bowl. Cover with a plate and set aside to keep warm until serving.
PEPPY RED PEPPER PESTO
Wipe down the pan and return it to a low-medium heat with a drizzle of oil. When hot, fry the pesto for about a minute until fragrant, shifting continuously. Peel the roast garlic, discard the skin, and add the flesh to the pan. Whisk in the yoghurt and the remaining pickling liquid to taste. Gently heat through for 2-3 minutes, whisking constantly. If necessary, gradually add water or milk to extend the sauce. Season to taste and remove from the heat on completion.
IT’S SUPPERTIME!
Make a bed of basmati rice and top with the silky kale and the golden chicken. Pour over the red pesto sauce and garnish with the chopped cranberries and fresh, sliced mint. Enjoy!
Free-Range Chicken Pieces - 8
Smoked Paprika - 10ml
Garlic Clove - 3
Brown Basmati Rice - 300ml
Vegetable Stock - 20ml
Kale - 200g
Pickling Liquid - 90ml
Pesto Princess Red Pepper Pesto - 80ml
Plain Yoghurt - 250ml
Dried Cranberries - 80g
Fresh Mint - 10g
Woolies Products in this dish
