eCook Meal
Taste-of-Tunisia Chicken
with a veggie roast & chermoula-yoghurt drizzle
We’re in love with chermoula’s colourful flavour. Here, it’s used to marinate succulent chicken pieces before being oven roasted alongside carrots, chickpeas, and onions. Sided with a fresh tomato salad and finished off with a chermoula-yoghurt drizzle.
Serving guide
Choose your portion size.
MARINATE
Preheat the oven to 200°C. Pat the Chicken dry with paper towel. In a bowl, combine ½ the chermoula paste with a drizzle of oil and seasoning. Toss the chicken through the marinade and set aside.
ROAST
Coat the Carrot & onion wedges in oil and seasoning. Spread the dressed carrot & onion wedges and the marinated Chicken pieces on a roasting tray. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
DRESS
In a bowl, toss together the halved baby tomatoes, a drizzle of olive oil, and seasoning. Set aside. In a separate bowl, combine the drained Chickpeas with a drizzle of oil and seasoning. Set aside.
MIX
Add the rinsed salad leaves to the bowl of dressed tomatoes and toss to coat. In a small bowl, combine the Yoghurt with the remaining chermoula paste, seasoning, and 5ml of sweetener. Loosen with water in 5ml increments until drizzling consistency.
SCATTER
When the roast has been in for 10 minutes, remove from the oven and give it a shift. Scatter over the dressed Chickpeas and return to the oven for the remaining time.
FEAST!
Plate up the Chicken and drizzle over the chermoula dressing. Side with the roasted carrot & onion wedges and the crispy Chickpeas. Serve with the fresh salad drizzled with any remaining chermoula dressing. Garnish with the chopped mint and enjoy!
MARINATE
Preheat the oven to 200°C. Pat the Chicken dry with paper towel. In a bowl, combine ½ the chermoula paste with a drizzle of oil and seasoning. Toss the chicken through the marinade and set aside.
ROAST
Coat the Carrot & onion wedges in oil and seasoning. Spread the dressed carrot & onion wedges and the marinated Chicken pieces on a roasting tray. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
DRESS
In a bowl, toss together the halved baby tomatoes, a drizzle of olive oil, and seasoning. Set aside. In a separate bowl, combine the drained Chickpeas with a drizzle of oil and seasoning. Set aside.
MIX
Add the rinsed salad leaves to the bowl of dressed tomatoes and toss to coat. In a small bowl, combine the Yoghurt with the remaining chermoula paste, seasoning, and 10ml of sweetener. Loosen with water in 5ml increments until drizzling consistency.
SCATTER
When the roast has been in for 10 minutes, remove from the oven and give it a shift. Scatter over the dressed Chickpeas and return to the oven for the remaining time.
FEAST!
Plate up the Chicken and drizzle over the chermoula dressing. Side with the roasted carrot & onion wedges and the crispy Chickpeas. Serve with the fresh salad drizzled with any remaining chermoula dressing. Garnish with the chopped mint and enjoy!
MARINATE
Preheat the oven to 200°C. Pat the Chicken dry with paper towel. In a bowl, combine ½ the chermoula paste with a drizzle of oil and seasoning. Toss the chicken through the marinade and set aside.
ROAST
Coat the Carrot & onion wedges in oil and seasoning. Spread the dressed carrot & onion wedges and the marinated Chicken pieces on a roasting tray. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
DRESS
In a bowl, toss together the halved baby tomatoes, a drizzle of olive oil, and seasoning. Set aside. In a separate bowl, combine the drained Chickpeas with a drizzle of oil and seasoning. Set aside.
MIX
Add the rinsed salad leaves to the bowl of dressed tomatoes and toss to coat. In a small bowl, combine the Yoghurt with the remaining chermoula paste, seasoning, and 15ml of sweetener. Loosen with water in 5ml increments until drizzling consistency.
SCATTER
When the roast has been in for 15 minutes, remove from the oven and give it a shift. Scatter over the dressed Chickpeas and return to the oven for the remaining time.
FEAST!
Plate up the Chicken and drizzle over the chermoula dressing. Side with the roasted carrot & onion wedges and the crispy Chickpeas. Serve with the fresh salad drizzled with any remaining chermoula dressing. Garnish with the chopped mint and enjoy!
MARINATE
Preheat the oven to 200°C. Pat the Chicken dry with paper towel. In a bowl, combine ½ the chermoula paste with a drizzle of oil and seasoning. Toss the chicken through the marinade and set aside.
ROAST
Coat the Carrot & onion wedges in oil and seasoning. Spread the dressed carrot & onion wedges and the marinated Chicken pieces on a roasting tray. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
DRESS
In a bowl, toss together the halved baby tomatoes, a drizzle of olive oil, and seasoning. Set aside. In a separate bowl, combine the drained Chickpeas with a drizzle of oil and seasoning. Set aside.
MIX
Add the rinsed salad leaves to the bowl of dressed tomatoes and toss to coat. In a small bowl, combine the Yoghurt with the remaining chermoula paste, seasoning, and 20ml of sweetener. Loosen with water in 5ml increments until drizzling consistency.
SCATTER
When the roast has been in for 15 minutes, remove from the oven and give it a shift. Scatter over the dressed Chickpeas and return to the oven for the remaining time.
FEAST!
Plate up the Chicken and drizzle over the chermoula dressing. Side with the roasted carrot & onion wedges and the crispy Chickpeas. Serve with the fresh salad drizzled with any remaining chermoula dressing. Garnish with the chopped mint and enjoy!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R74.64
for 4 servings · R18.66 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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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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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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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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Chickpeas needs 240 gChilli, Chickpea & Butternut Soup Mix 600 g 600 g at R42.99 · 40% of packR17.20
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Low Fat Plain Yoghurt needs 60 mlAyrshire Low Fat Strawberry & Litchi Flavoured Drinking Yoghurt 300 ml 300 ml at R19.99 · 20% of packR4.00
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Salad Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Carrot needs 960 gBulk Large Carrots 3 kg 3 kg at R45.00 · 32% of packR14.40
Not in the Woolies basket — source these elsewhere:
- Pesto Princess Chermoula Paste
- Baby Tomatoes
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Taste-of-Tunisia Chicken?
The preparation time for Taste-of-Tunisia Chicken with a veggie roast & chermoula-yoghurt drizzle is between 25 and 40 minutes.
What is the total time required to make Taste-of-Tunisia Chicken with a veggie roast & chermoula-yoghurt drizzle?
The total time required to make Taste-of-Tunisia Chicken with a veggie roast & chermoula-yoghurt drizzle is between 40 and 60 minutes.
How many servings does Taste-of-Tunisia Chicken provide?
4 servings
What are the main ingredients in Taste-of-Tunisia Chicken?
Baby Tomato, Carrot, Chicken, Chickpeas, Fresh Mint, Onion, Pesto Princess Chermoula Paste, Salad Leaves, Yoghurt
What is the nutritional information of Taste-of-Tunisia Chicken?
Calories: 773, Carbs: 49 grams, Fat: grams, Protein: 58.7 grams, Sugar: 20.4 grams, Salt: 264 grams
How do I prepare Taste-of-Tunisia Chicken?
FEAST!: Plate up the chicken and drizzle over the chermoula dressing. Side with the roasted carrot & onion wedges and the crispy chickpeas. Serve with the fresh salad drizzled with any remaining chermoula dressing. Garnish with the chopped mint and enjoy! SCATTER: When the roast has been in for 10 minutes, remove from the oven and give it a shift. Scatter over the dressed chickpeas and return to the oven for the remaining time. ROAST: Coat the carrot & onion wedges in oil and seasoning. Spread the dressed carrot & onion wedges and the marinated chicken pieces on a roasting tray. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). MIX: Add the rinsed salad leaves to the bowl of dressed tomatoes and toss to coat. In a small bowl, combine the yoghurt with the remaining chermoula paste, seasoning, and 10ml of sweetener. Loosen with water in 5ml increments until drizzling consistency. MARINATE: Preheat the oven to 200°C. Pat the chicken dry with paper towel. In a bowl, combine ½ the chermoula paste with a drizzle of oil and seasoning. Toss the chicken through the marinade and set aside. DRESS: In a bowl, toss together the halved baby tomatoes, a drizzle of olive oil, and seasoning. Set aside. In a separate bowl, combine the drained chickpeas with a drizzle of oil and seasoning. Set aside.
What should be prepared from my kitchen to make Taste-of-Tunisia Chicken?
Baby Tomato, Carrot, Chicken, Chickpeas, Fresh Mint, Onion, Pesto Princess Chermoula Paste, Salad Leaves, Yoghurt
How many calories does Taste-of-Tunisia Chicken have?
773 calories
How much fat content does Taste-of-Tunisia Chicken have?
grams