Few things go together as well as cabbage, apple, and mustard. So we’ve put them together in a special way for you, Chef! Baby potatoes, cabbage, and apple chunks are oven roasted until beautiful & golden. This veggie medley is sided with butter-basted chicken breast slices and a crunchy cucumber & apple salad. Finished with a mustard sour cream drizzle and garnished with fresh mint. Stunning!
Roast Chicken, Apple & Cabbage
Roast Chicken, Apple & Cabbage
with Dijon mustard sour cream
Hands on Time: 25 - 40 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Apple
- Apples
- Baby Potato
- Cabbage
- Chicken
- Cucumber
- Dijon Mustard
- Free-range Chicken Breast
- Free-range Chicken Breasts
- Fresh Mint
- NOMU Poultry Rub
- Sour Cream
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
ROASTED ‘TATOES
Preheat the oven to 200°C. Spread the halved baby potatoes on a roasting tray. Coat in oil and seasoning. Roast in the hot oven until crispy, 25-30 minutes (shifting halfway).
BUTTERY CHICKEN
Place a pan (with a lid) over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. In the final 1-2 minutes, baste the chicken with a knob of butter and the NOMU rub. Remove from the pan, reserving any pan juices, and rest for 5 minutes before slicing and seasoning.
CABBAGE & APPLES
In a bowl, coat the cabbage chunks and thicker apple wedges in oil and seasoning. When the roast has 15-20 minutes remaining, scatter over the cabbage chunks and the apple wedges, and roast until turning golden.
CRUNCHY CUCUMBER SALAD
In a salad bowl, toss together the cucumber matchsticks, the thin apple slices, a drizzle of olive oil, and seasoning. Set aside.
DIJON DRIZZLE
In a small bowl, combine the sour cream and the mustard with water in 5ml increments until drizzling consistency. Season and set aside.
TIME TO DINE!
Serve the roasted veg alongside the sliced chicken and drizzle with any pan juices. Side with the cucumber & apple salad. Finish it all off with the sliced mint and drizzles of the mustard sour cream. Well done, Chef!
Baby Potato - 250g
Free-range Chicken Breast - 1
NOMU Poultry Rub - 5ml
Cabbage - 100g
Apple - 1
Cucumber - 50g
Sour Cream - 20ml
Dijon Mustard - 5ml
Fresh Mint - 3g
ROASTED ‘TATOES
Preheat the oven to 200°C. Spread the halved baby potatoes on a roasting tray. Coat in oil and seasoning. Roast in the hot oven until crispy, 25-30 minutes (shifting halfway).
BUTTERY CHICKEN
Place a pan (with a lid) over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. In the final 1-2 minutes, baste the chicken with a knob of butter and the NOMU rub. Remove from the pan, reserving any pan juices, and rest for 5 minutes before slicing and seasoning.
CABBAGE & APPLES
In a bowl, coat the cabbage chunks and thicker apple wedges in oil and seasoning. When the roast has 15-20 minutes remaining, scatter over the cabbage chunks and the apple wedges, and roast until turning golden.
CRUNCHY CUCUMBER SALAD
In a salad bowl, toss together the cucumber matchsticks, the thin apple slices, a drizzle of olive oil, and seasoning. Set aside.
DIJON DRIZZLE
In a small bowl, combine the sour cream and the mustard with water in 5ml increments until drizzling consistency. Season and set aside.
TIME TO DINE!
Serve the roasted veg alongside the sliced chicken and drizzle with any pan juices. Side with the cucumber & apple salad. Finish it all off with the sliced mint and drizzles of the mustard sour cream. Well done, Chef!
Baby Potato - 500g
Free-range Chicken Breasts - 2
NOMU Poultry Rub - 10ml
Cabbage - 200g
Apple - 1
Cucumber - 100g
Sour Cream - 40ml
Dijon Mustard - 10ml
Fresh Mint - 5g
ROASTED ‘TATOES
Preheat the oven to 200°C. Spread the halved baby potatoes on a roasting tray. Coat in oil and seasoning. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
BUTTERY CHICKEN
Place a pan (with a lid) over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. In the final 1-2 minutes, baste the chicken with a knob of butter and the NOMU rub. Remove from the pan, reserving any pan juices, and rest for 5 minutes before slicing and seasoning.
CABBAGE & APPLES
In a bowl, coat the cabbage chunks and thicker apple wedges in oil and seasoning. When the roast has 15-20 minutes remaining, scatter over the cabbage chunks and the apple wedges, and roast until turning golden.
CRUNCHY CUCUMBER SALAD
In a salad bowl, toss together the cucumber matchsticks, the thin apple slices, a drizzle of olive oil, and seasoning. Set aside.
DIJON DRIZZLE
In a small bowl, combine the sour cream and the mustard with water in 5ml increments until drizzling consistency. Season and set aside.
TIME TO DINE!
Serve the roasted veg alongside the sliced chicken and drizzle with any pan juices. Side with the cucumber & apple salad. Finish it all off with the sliced mint and drizzles of the mustard sour cream. Well done, Chef!
Baby Potato - 750g
Free-range Chicken Breasts - 3
NOMU Poultry Rub - 15ml
Cabbage - 300g
Apples - 2
Cucumber - 150g
Sour Cream - 60ml
Dijon Mustard - 15ml
Fresh Mint - 8g
ROASTED ‘TATOES
Preheat the oven to 200°C. Spread the halved baby potatoes on a roasting tray. Coat in oil and seasoning. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
BUTTERY CHICKEN
Place a pan (with a lid) over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. In the final 1-2 minutes, baste the chicken with a knob of butter and the NOMU rub. Remove from the pan, reserving any pan juices, and rest for 5 minutes before slicing and seasoning.
CABBAGE & APPLES
In a bowl, coat the cabbage chunks and thicker apple wedges in oil and seasoning. When the roast has 15-20 minutes remaining, scatter over the cabbage chunks and the apple wedges, and roast until turning golden.
CRUNCHY CUCUMBER SALAD
In a salad bowl, toss together the cucumber matchsticks, the thin apple slices, a drizzle of olive oil, and seasoning. Set aside.
DIJON DRIZZLE
In a small bowl, combine the sour cream and the mustard with water in 5ml increments until drizzling consistency. Season and set aside.
TIME TO DINE!
Serve the roasted veg alongside the sliced chicken and drizzle with any pan juices. Side with the cucumber & apple salad. Finish it all off with the sliced mint and drizzles of the mustard sour cream. Well done, Chef!
Baby Potato - 1kg
Free-range Chicken Breasts - 4
NOMU Poultry Rub - 20ml
Cabbage - 400g
Apples - 2
Cucumber - 200g
Sour Cream - 80ml
Dijon Mustard - 20ml
Fresh Mint - 10g
Woolies Products in this dish
