Juicy chicken is doused in a sweet & tangy chutney mayo sauce whilst being roasted to crisp, sticky perfection! Served with fluffy couscous loaded with onions, mushrooms, and crunchy flaked almonds. This dish has everything… and more!
Roast Chicken Drumsticks & Chutney Mayo
Roast Chicken Drumsticks & Chutney Mayo
with almonds & fresh parsley
Hands on Time: 15 - 30 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Almonds
- Button Mushrooms
- Chicken
- Chutney Mayo
- Free-range Chicken Drumsticks
- Fresh Parsley
- Green Leaves
- Onion
- Onions
- Whole Wheat Couscous
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
SAUCY CHUTNEY CHICKEN
Preheat the oven to 200°C. Boil the kettle. Place the chicken drumsticks on a roasting tray. Pat dry with paper towel. Coat in oil and season. Roast in the hot oven for 30-35 minutes until cooked through and becoming crispy, shifting halfway. In the final 5 minutes, pour ¾ of the chutney mayo over the chicken and season.
COUSCOUS TIME
Using a shallow bowl, submerge the couscous in 125ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and steam for 5-8 minutes until tender. Once cooked, fluff up with the fork.
LOADED MUSHROOM COUSCOUS
Cut the mushrooms into quarters. Place a pan over medium-high heat with a drizzle of oil. When hot, add the quartered mushrooms and the sliced onion. Fry for 3-4 minutes until the onions are soft. On completion, add to the bowl with the cooked couscous along with the almonds. Toss until fully combined and season to taste.
DINNER IS SERVED!
Make a bed of the rinsed green leaves and pile up the loaded couscous alongside. Top with the saucy chutney chicken and dollop over the remaining chutney mayo. Sprinkle over the picked parsley. Stunning, Chef!
Free-range Chicken Drumsticks - 2
Chutney Mayo - 80ml
Whole Wheat Couscous - 75ml
Button Mushrooms - 125g
Onion - 1
Almonds - 15g
Green Leaves - 20g
Fresh Parsley - 4g
SAUCY CHUTNEY CHICKEN
Preheat the oven to 200°C. Boil the kettle. Place the chicken drumsticks on a roasting tray. Pat dry with paper towel. Coat in oil and season. Roast in the hot oven for 30-35 minutes until cooked through and becoming crispy, shifting halfway. In the final 5 minutes, pour ¾ of the chutney mayo over the chicken and season.
COUSCOUS TIME
Using a shallow bowl, submerge the couscous in 250ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and steam for 5-8 minutes until tender. Once cooked, fluff up with the fork.
LOADED MUSHROOM COUSCOUS
Cut the mushrooms into quarters. Place a pan over medium-high heat with a drizzle of oil. When hot, add the quartered mushrooms and the sliced onion. Fry for 3-4 minutes until the onions are soft. On completion, add to the bowl with the cooked couscous along with the almonds. Toss until fully combined and season to taste.
DINNER IS SERVED!
Make a bed of the rinsed green leaves and pile up the loaded couscous alongside. Top with the saucy chutney chicken and dollop over the remaining chutney mayo. Sprinkle over the picked parsley. Stunning, Chef!
Free-range Chicken Drumsticks - 4
Chutney Mayo - 160ml
Whole Wheat Couscous - 150ml
Button Mushrooms - 250g
Onion - 1
Almonds - 30g
Green Leaves - 40g
Fresh Parsley - 8g
SAUCY CHUTNEY CHICKEN
Preheat the oven to 200°C. Boil the kettle. Place the chicken drumsticks on a roasting tray. Pat dry with paper towel. Coat in oil and season. Roast in the hot oven for 35-40 minutes until cooked through and becoming crispy, shifting halfway. In the final 5 minutes, pour ¾ of the chutney mayo over the chicken and season.
COUSCOUS TIME
Using a shallow bowl, submerge the couscous in 375ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and steam for 5-8 minutes until tender. Once cooked, fluff up with the fork.
LOADED MUSHROOM COUSCOUS
Cut the mushrooms into quarters. Place a pan over medium-high heat with a drizzle of oil. When hot, add the quartered mushrooms and the sliced onion. Fry for 4-5 minutes until the onions are soft. On completion, add to the bowl with the cooked couscous along with the almonds. Toss until fully combined and season to taste.
DINNER IS SERVED!
Make a bed of the rinsed green leaves and pile up the loaded couscous alongside. Top with the saucy chutney chicken and dollop over the remaining chutney mayo. Sprinkle over the picked parsley. Stunning, Chef!
Free-range Chicken Drumsticks - 6
Chutney Mayo - 235ml
Whole Wheat Couscous - 225ml
Button Mushrooms - 375g
Onions - 2
Almonds - 45g
Green Leaves - 60g
Fresh Parsley - 12g
SAUCY CHUTNEY CHICKEN
Preheat the oven to 200°C. Boil the kettle. Place the chicken drumsticks on a roasting tray. Pat dry with paper towel. Coat in oil and season. Roast in the hot oven for 35-40 minutes until cooked through and becoming crispy, shifting halfway. In the final 5 minutes, pour ¾ of the chutney mayo over the chicken and season.
COUSCOUS TIME
Using a shallow bowl, submerge the couscous in 500ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and steam for 5-8 minutes until tender. Once cooked, fluff up with the fork.
LOADED MUSHROOM COUSCOUS
Cut the mushrooms into quarters. Place a pan over medium-high heat with a drizzle of oil. When hot, add the quartered mushrooms and the sliced onion. Fry for 4-5 minutes until the onions are soft. On completion, add to the bowl with the cooked couscous along with the almonds. Toss until fully combined and season to taste.
DINNER IS SERVED!
Make a bed of the rinsed green leaves and pile up the loaded couscous alongside. Top with the saucy chutney chicken and dollop over the remaining chutney mayo. Sprinkle over the picked parsley. Stunning, Chef!
Free-range Chicken Drumsticks - 8
Chutney Mayo - 325ml
Whole Wheat Couscous - 300ml
Button Mushrooms - 500g
Onions - 2
Almonds - 60g
Green Leaves - 80g
Fresh Parsley - 15g
Woolies Products in this dish
