What are the main ingredients in Sticky Apricot Chicken at Matloha’s?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel

What is the nutritional information of Sticky Apricot Chicken at Matloha’s?

Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams

How do I prepare Sticky Apricot Chicken at Matloha’s?

TOMATO TIME: Place ¾ of the rinsed baby tomatoes in a bowl, and toss through a small drizzle of oil and some seasoning. Quarter the remaining baby tomatoes and place in a separate bowl. Add some lemon juice and zest to taste, and toss to coat. Season to taste with salt, pepper, and a sweetener of choice, and set aside to pickle. BRIGHTEN THINGS UP: When the roast has reached the halfway mark, give both trays a shift and scatter the whole baby tomatoes around the chicken. Return to the oven for the remaining roasting time. On completion, the chicken should be cooked through and crispy, the sweet potato should be caramelised and crisping up, and the tomatoes should have blistered. THE FINAL TOSS: When the roast is ready, remove from the oven and discard the skin from the garlic. Roughly chop the flesh and mix through the bowl of tomato. Toss through the rinsed salad leaves, the radish rounds, and 20ml of olive oil until coated. SWEET ’N SOUR FEAST: Plate up a pile of crisp sweet potato, and side with the sticky roast chicken and blistered baby tomatoes. Spoon over any tray juices to taste. Serve the tasty garden salad on the side and dig in! THE MOST AROMATIC ROAST: Preheat the oven to 200°C. Rinse the herbs, finely chop, and place in a small bowl. Mix in the jam, the spice mix to taste, and some seasoning. Pat the chicken pieces dry with paper towel and place on a roasting tray. Coat in oil and then in the apricot glaze. Add the whole, unpeeled garlic cloves to the tray. Place the sweet potato pieces on a separate roasting tray, and coat in oil and seasoning. Pop both trays in the hot oven and roast for 30-35 minutes.

What should be prepared from my kitchen to make Sticky Apricot Chicken at Matloha’s?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel

Sticky Apricot Chicken at Matloha’s

Name: Sticky Apricot Chicken at Matloha’s
Prep time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Sugar/Sweetener/Honey; Paper Towel

This roast chicken is exactly the flavour injection a nippy evening needs! Caked in Cajun spice, paprika, fresh herbs, and jam for a crispy, sticky, melt-in-your-mouth moment. With blistered tomatoes, piping hot sweet potato, and a zesty salad for a burst of freshness.

Sticky Apricot Chicken at Matloha’s

with a smoky apricot jam glaze & sweet potato bites

Hands on Time: 25 - 40 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

Ingredients:

Apricot Jam
Baby Tomatoes
Chicken
Free-range Chicken Pieces
Fresh Herb Mix
Garlic Clove
Garlic Cloves
Lemon
Lemons
Radish
Salad Leaves
Smoky Spice Mix
Sweet Potato Chunks

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey
Paper Towel

Photo of Sticky Apricot Chicken at Matloha’s

Serves 1

THE MOST AROMATIC ROAST
Preheat the oven to 200°C. Rinse the herbs, finely chop, and place in a small bowl. Mix in the jam, the spice mix to taste, and some seasoning. Pat the chicken pieces dry with paper towel and place on a roasting tray. Coat in oil and then in the apricot glaze. Add the whole, unpeeled garlic clove to the tray. Place the sweet potato pieces on a separate roasting tray, and coat in oil and seasoning. Pop both trays in the hot oven and roast for 30-35 minutes.
TOMATO TIME
Place ¾ of the rinsed baby tomatoes in a bowl, and toss through a small drizzle of oil and some seasoning. Quarter the remaining baby tomatoes and place in a separate bowl. Add some lemon juice and zest to taste, and toss to coat. Season to taste with salt, pepper, and a sweetener of choice, and set aside to pickle.
BRIGHTEN THINGS UP
When the roast has reached the halfway mark, give both trays a shift and scatter the whole baby tomatoes around the chicken. Return to the oven for the remaining roasting time. On completion, the chicken should be cooked through and crispy, the sweet potato should be caramelised and crisping up, and the tomatoes should have blistered.
THE FINAL TOSS
When the roast is ready, remove from the oven and discard the skin from the garlic. Roughly chop the flesh and mix through the bowl of tomato. Toss through the rinsed salad leaves, the radish rounds, and 10ml of olive oil until coated.
SWEET ’N SOUR FEAST
Plate up a pile of crisp sweet potato, and side with the sticky roast chicken and blistered baby tomatoes. Spoon over any tray juices to taste. Serve the tasty garden salad on the side and dig in!

Fresh Herb Mix - 4g
Apricot Jam - 30ml
Smoky Spice Mix - 5ml
Free-range Chicken Pieces - 2
Garlic Clove - 1
Sweet Potato Chunks - 250g
Baby Tomatoes - 150g
Lemon - 1
Salad Leaves - 20g
Radish - 20g

Download the Recipe

Serves 2

THE MOST AROMATIC ROAST
Preheat the oven to 200°C. Rinse the herbs, finely chop, and place in a small bowl. Mix in the jam, the spice mix to taste, and some seasoning. Pat the chicken pieces dry with paper towel and place on a roasting tray. Coat in oil and then in the apricot glaze. Add the whole, unpeeled garlic cloves to the tray. Place the sweet potato pieces on a separate roasting tray, and coat in oil and seasoning. Pop both trays in the hot oven and roast for 30-35 minutes.
TOMATO TIME
Place ¾ of the rinsed baby tomatoes in a bowl, and toss through a small drizzle of oil and some seasoning. Quarter the remaining baby tomatoes and place in a separate bowl. Add some lemon juice and zest to taste, and toss to coat. Season to taste with salt, pepper, and a sweetener of choice, and set aside to pickle.
BRIGHTEN THINGS UP
When the roast has reached the halfway mark, give both trays a shift and scatter the whole baby tomatoes around the chicken. Return to the oven for the remaining roasting time. On completion, the chicken should be cooked through and crispy, the sweet potato should be caramelised and crisping up, and the tomatoes should have blistered.
THE FINAL TOSS
When the roast is ready, remove from the oven and discard the skin from the garlic. Roughly chop the flesh and mix through the bowl of tomato. Toss through the rinsed salad leaves, the radish rounds, and 20ml of olive oil until coated.
SWEET ’N SOUR FEAST
Plate up a pile of crisp sweet potato, and side with the sticky roast chicken and blistered baby tomatoes. Spoon over any tray juices to taste. Serve the tasty garden salad on the side and dig in!

Fresh Herb Mix - 8g
Apricot Jam - 65ml
Smoky Spice Mix - 10ml
Free-range Chicken Pieces - 4
Garlic Cloves - 2
Sweet Potato Chunks - 500g
Baby Tomatoes - 300g
Lemon - 1
Salad Leaves - 40g
Radish - 40g

Download the Recipe

Serves 3

THE MOST AROMATIC ROAST
Preheat the oven to 200°C. Rinse the herbs, finely chop, and place in a small bowl. Mix in the jam, the spice mix to taste, and some seasoning. Pat the chicken pieces dry with paper towel and place on a roasting tray. Coat in oil and then in the apricot glaze. Add the whole, unpeeled garlic cloves to the tray. Place the sweet potato pieces on a separate roasting tray, and coat in oil and seasoning. Pop both trays in the hot oven and roast for 30-35 minutes.
TOMATO TIME
Place ¾ of the rinsed baby tomatoes in a bowl, and toss through a small drizzle of oil and some seasoning. Quarter the remaining baby tomatoes and place in a separate bowl. Add some lemon juice and zest to taste, and toss to coat. Season to taste with salt, pepper, and a sweetener of choice, and set aside to pickle.
BRIGHTEN THINGS UP
When the roast has reached the halfway mark, give both trays a shift and scatter the whole baby tomatoes around the chicken. Return to the oven for the remaining roasting time. On completion, the chicken should be cooked through and crispy, the sweet potato should be caramelised and crisping up, and the tomatoes should have blistered.
THE FINAL TOSS
When the roast is ready, remove from the oven and discard the skin from the garlic. Roughly chop the flesh and mix through the bowl of tomato. Toss through the rinsed salad leaves, the radish rounds, and 20ml of olive oil until coated.
SWEET ’N SOUR FEAST
Plate up a pile of crisp sweet potato, and side with the sticky roast chicken and blistered baby tomatoes. Spoon over any tray juices to taste. Serve the tasty garden salad on the side and dig in!

Free-range Chicken Pieces - 4
Apricot Jam - 65ml
Garlic Cloves - 2
Fresh Herb Mix - 8g
Smoky Spice Mix - 10ml
Sweet Potato Chunks - 500g
Lemon - 1
Baby Tomatoes - 300g
Salad Leaves - 40g
Radish - 40g

Download the Recipe

Serves 4

THE MOST AROMATIC ROAST
Preheat the oven to 200°C. Rinse the herbs, finely chop, and place in a small bowl. Mix in the jam, the spice mix to taste, and some seasoning. Pat the chicken pieces dry with paper towel and place on a roasting tray. Coat in oil and then in the apricot glaze. Add the whole, unpeeled garlic cloves to the tray. Place the sweet potato pieces on a separate roasting tray, and coat in oil and seasoning. Pop both trays in the hot oven and roast for 35-40 minutes.
TOMATO TIME
Place ¾ of the rinsed baby tomatoes in a bowl, and toss through a small drizzle of oil and some seasoning. Quarter the remaining baby tomatoes and place in a separate bowl. Add some lemon juice and zest to taste, and toss to coat. Season to taste with salt, pepper, and a sweetener of choice, and set aside to pickle.
BRIGHTEN THINGS UP
When the roast has reached the halfway mark, give both trays a shift and scatter the whole baby tomatoes around the chicken. Return to the oven for the remaining roasting time. On completion, the chicken should be cooked through and crispy, the sweet potato should be caramelised and crisping up, and the tomatoes should have blistered.
THE FINAL TOSS
When the roast is ready, remove from the oven and discard the skin from the garlic. Roughly chop the flesh and mix through the bowl of tomato. Toss through the rinsed salad leaves, the radish rounds, and 40ml of olive oil until coated.
SWEET ’N SOUR FEAST
Plate up a pile of crisp sweet potato, and side with the sticky roast chicken and blistered baby tomatoes. Spoon over any tray juices to taste. Serve the tasty garden salad on the side and dig in!