eCook Meal
Roasted Chicken & Artichokes
with crispy kale & nutmeg sauce
This dish is super delicious and requires minimal dish use! Chicken pieces and artichokes are roasted with a creamy nutmeg sauce. This is then sided with a crispy kale salad. The only answer here is, “Yes!” and the only reaction is, “Yum, Chef!”.
Serving guide
Choose your portion size.
THYME TO MAKE SOME DELISH DRUMSTICKS
Preheat the oven to 200°C. Place the Chicken pieces and the Butternut pieces on a roasting tray. Coat in oil, the dried thyme, and seasoning. Roast in the hot oven until golden and crispy, 25-30 minutes. Place the shredded kale on a second roasting tray with a drizzle of oil, ½ the chilli flakes (to taste), the cumin, and seasoning. Using your hands, gently massage the kale until softened and coated. Sprinkle over the grated cheese. Set the tray of kale aside.
DREAMY SAUCE
Boil the kettle. In a bowl, combine the Cream, the Nutmeg, 50ml of boiling water, and seasoning. Set aside.
FINISHING UP
When the roast has 15 minutes remaining, remove the tray from the oven. Scatter the halved artichokes over the tray and pour over the creamy Nutmeg sauce. Return to the oven for the remaining roasting time along with the tray of cheesy kale. On completion, the Chicken should be cooked through and the kale should be crispy. In a salad bowl, toss together the rinsed green leaves, the crispy kale, a drizzle of oil and seasoning.
A MEAL THAT’S MORE THAN O-Kale!
Plate up the Chicken & artichoke bake. Pour over any remaining nutmeg sauce from the tray. Side with the crispy kale salad. Sprinkle over the remaining chilli flakes (to taste). Drizzle over the lemon juice (to taste). Delicious, Chef!
THYME TO MAKE SOME DELISH DRUMSTICKS
Preheat the oven to 200°C. Place the Chicken pieces and the Butternut pieces on a roasting tray. Coat in oil, the dried thyme, and seasoning. Roast in the hot oven until golden and crispy, 25-30 minutes. Place the shredded kale on a second roasting tray with a drizzle of oil, ½ the chilli flakes (to taste), the cumin, and seasoning. Using your hands, gently massage the kale until softened and coated. Sprinkle over the grated cheese. Set the tray of kale aside.
DREAMY SAUCE
Boil the kettle. In a bowl, combine the Cream, the Nutmeg, 100ml of boiling water, and seasoning. Set aside.
FINISHING UP
When the roast has 15 minutes remaining, remove the tray from the oven. Scatter the halved artichokes over the tray and pour over the creamy Nutmeg sauce. Return to the oven for the remaining roasting time along with the tray of cheesy kale. On completion, the Chicken should be cooked through and the kale should be crispy. In a salad bowl, toss together the rinsed green leaves, the crispy kale, a drizzle of oil and seasoning.
A MEAL THAT’S MORE THAN O-Kale!
Plate up the Chicken & artichoke bake. Pour over any remaining nutmeg sauce from the tray. Side with the crispy kale salad. Sprinkle over the remaining chilli flakes (to taste). Drizzle over the lemon juice (to taste). Delicious, Chef!
THYME TO MAKE SOME DELISH DRUMSTICKS
Preheat the oven to 200°C. Place the Chicken pieces and the Butternut pieces on a roasting tray. Coat in oil, the dried thyme, and seasoning. Roast in the hot oven until golden and crispy, 35-40 minutes. Place the shredded kale on a second roasting tray with a drizzle of oil, ½ the chilli flakes (to taste), the cumin, and seasoning. Using your hands, gently massage the kale until softened and coated. Sprinkle over the grated cheese. Set the tray of kale aside.
DREAMY SAUCE
Boil the kettle. In a bowl, combine the Cream, the Nutmeg, 150ml of boiling water, and seasoning. Set aside.
FINISHING UP
When the roast has 15 minutes remaining, remove the tray from the oven. Scatter the halved artichokes over the tray and pour over the creamy Nutmeg sauce. Return to the oven for the remaining roasting time along with the tray of cheesy kale. On completion, the Chicken should be cooked through and the kale should be crispy. In a salad bowl, toss together the rinsed green leaves, the crispy kale, a drizzle of oil and seasoning.
A MEAL THAT’S MORE THAN O-Kale!
Plate up the Chicken & artichoke bake. Pour over any remaining nutmeg sauce from the tray. Side with the crispy kale salad. Sprinkle over the remaining chilli flakes (to taste). Drizzle over the lemon juice (to taste). Delicious, Chef!
THYME TO MAKE SOME DELISH DRUMSTICKS
Preheat the oven to 200°C. Place the Chicken pieces and the Butternut pieces on a roasting tray. Coat in oil, the dried thyme, and seasoning. Roast in the hot oven until golden and crispy, 35-40 minutes. Place the shredded kale on a second roasting tray with a drizzle of oil, ½ the chilli flakes (to taste), the cumin, and seasoning. Using your hands, gently massage the kale until softened and coated. Sprinkle over the grated cheese. Set the tray of kale aside.
DREAMY SAUCE
Boil the kettle. In a bowl, combine the Cream, the Nutmeg, 200ml of boiling water, and seasoning. Set aside.
FINISHING UP
When the roast has 15 minutes remaining, remove the tray from the oven. Scatter the halved artichokes over the tray and pour over the creamy Nutmeg sauce. Return to the oven for the remaining roasting time along with the tray of cheesy kale. On completion, the Chicken should be cooked through and the kale should be crispy. In a salad bowl, toss together the rinsed green leaves, the crispy kale, a drizzle of oil and seasoning.
WARM & WINTERY!
Plate up the Chicken & artichoke bake. Pour over any remaining nutmeg sauce from the tray. Side with the crispy kale salad. Sprinkle over the remaining chilli flakes (to taste). Drizzle over the lemon juice (to taste). Delicious, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R207.59
for 4 servings · R51.90 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
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Butternut needs 1 kgButternut 3 kg 3 kg at R45.00 · 33% of packR15.00
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Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Ground Cumin needs 20 mlGround Cumin Refill 50 g R32.99 · whole pack (size can't be divided)R32.99
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Fresh Cream needs 200 mlFresh Full Cream Milk 2 L 2 L at R38.99 · 10% of packR3.90
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Lemon Juice needs 60 mlLemon Juice 500 ml 500 ml at R29.99 · 12% of packR3.60
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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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Grated Italian-style Hard Cheese needs 160 mlPlantLove™ Dairy Free Macadamia Nut Based Grated Hard Cheese 60 g R39.99 · whole pack (size can't be divided)R39.99
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Ground Nutmeg needs 10 mlNutmeg 50 g R66.99 · whole pack (size can't be divided)R66.99
Not in the Woolies basket — source these elsewhere:
- Dried Thyme
- Dried Chilli Flakes
- Artichoke Quarters
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Roasted Chicken & Artichokes?
The preparation time for Roasted Chicken & Artichokes with crispy kale & nutmeg sauce is between 15 and 30 minutes.
What is the total time required to make Roasted Chicken & Artichokes with crispy kale & nutmeg sauce?
The total time required to make Roasted Chicken & Artichokes with crispy kale & nutmeg sauce is between 40 and 55 minutes.
How many servings does Roasted Chicken & Artichokes provide?
4 servings
What are the main ingredients in Roasted Chicken & Artichokes?
Artichoke Quarters, Butternut, Chicken, Cream, Dried Chilli Flakes, Dried Thyme, Grated Italian-style Hard Cheese, Green Leaves, Ground Cumin, Kale, Lemon Juice, Nutmeg
What is the nutritional information of Roasted Chicken & Artichokes?
Calories: 930, Carbs: 46 grams, Fat: grams, Protein: 64.2 grams, Sugar: 11.2 grams, Salt: 432 grams
How do I prepare Roasted Chicken & Artichokes?
A MEAL THAT’S MORE THAN O-KALE!: Plate up the chicken & artichoke bake. Pour over any remaining nutmeg sauce from the tray. Side with the crispy kale salad. Sprinkle over the remaining chilli flakes (to taste). Drizzle over the lemon juice (to taste). Delicious, Chef! DREAMY SAUCE: Boil the kettle. In a bowl, combine the cream, the nutmeg, 100ml of boiling water, and seasoning. Set aside. FINISHING UP: When the roast has 15 minutes remaining, remove the tray from the oven. Scatter the halved artichokes over the tray and pour over the creamy nutmeg sauce. Return to the oven for the remaining roasting time along with the tray of cheesy kale. On completion, the chicken should be cooked through and the kale should be crispy. In a salad bowl, toss together the rinsed green leaves, the crispy kale, a drizzle of oil and seasoning. THYME TO MAKE SOME DELISH DRUMSTICKS: Preheat the oven to 200°C. Place the chicken pieces and the butternut pieces on a roasting tray. Coat in oil, the dried thyme, and seasoning. Roast in the hot oven until golden and crispy, 25-30 minutes. Place the shredded kale on a second roasting tray with a drizzle of oil, ½ the chilli flakes (to taste), the cumin, and seasoning. Using your hands, gently massage the kale until softened and coated. Sprinkle over the grated cheese. Set the tray of kale aside.
What should be prepared from my kitchen to make Roasted Chicken & Artichokes?
Artichoke Quarters, Butternut, Chicken, Cream, Dried Chilli Flakes, Dried Thyme, Grated Italian-style Hard Cheese, Green Leaves, Ground Cumin, Kale, Lemon Juice, Nutmeg
How many calories does Roasted Chicken & Artichokes have?
930 calories
How much fat content does Roasted Chicken & Artichokes have?
grams