eCook Meal
Pick-Me-Up Pesto Chicken
with smoked paprika, dried cranberries & a red pepper pesto sauce
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!
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R165.80
for 4 servings · R41.45 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Brown Basmati Rice needs 300 mlFully Cooked Brown Basmati Rice 250 g R37.99 · whole pack (size can't be divided)R37.99
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Dried Cranberries needs 80 gDried Cranberries 250 g 250 g at R85.99 · 32% of packR27.52
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Smoked Paprika needs 10 mlPop! Chip Smoked Paprika And Chipotle Flavoured Popped Corn Chips 28 g R10.99 · whole pack (size can't be divided)R10.99
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Fresh Mint needs 10 gFresh Mint 20 g 20 g at R14.99 · 50% of packR7.50
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Garlic Clove needs 3Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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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
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Plain Yoghurt needs 250 mlAyrshire Low Fat Strawberry & Litchi Flavoured Drinking Yoghurt 300 ml 300 ml at R19.99 · 83% of packR16.66
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Kale needs 200 gKale Min 350 g 350 g at R35.99 · 57% of packR20.57
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Vegetable Stock needs 20 mlFresh Liquid Vegetable Stock 500 ml 500 ml at R39.99 · 4% of packR1.60
Not in the Woolies basket — source these elsewhere:
- Pesto Princess Red Pepper Pesto
- Pickling Liquid
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Pick-Me-Up Pesto Chicken?
The preparation time for Pick-Me-Up Pesto Chicken with smoked paprika, dried cranberries & a red pepper pesto sauce is between 20 and 25 minutes.
What is the total time required to make Pick-Me-Up Pesto Chicken with smoked paprika, dried cranberries & a red pepper pesto sauce?
The total time required to make Pick-Me-Up Pesto Chicken with smoked paprika, dried cranberries & a red pepper pesto sauce is between 40 and 50 minutes.
How many servings does Pick-Me-Up Pesto Chicken provide?
4 servings
What are the main ingredients in Pick-Me-Up Pesto Chicken?
Brown Basmati Rice, Chicken, Dried Cranberries, Fresh Mint, Garlic, Kale, Pesto Princess Red Pepper Pesto, Pickling Liquid, Smoked Paprika, Vegetable Stock, Yoghurt
What is the nutritional information of Pick-Me-Up Pesto Chicken?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare Pick-Me-Up Pesto Chicken?
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. 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! 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. 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. 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.
What should be prepared from my kitchen to make Pick-Me-Up Pesto Chicken?
Brown Basmati Rice, Chicken, Dried Cranberries, Fresh Mint, Garlic, Kale, Pesto Princess Red Pepper Pesto, Pickling Liquid, Smoked Paprika, Vegetable Stock, Yoghurt
How many calories does Pick-Me-Up Pesto Chicken have?
calories
How much fat content does Pick-Me-Up Pesto Chicken have?
grams