An easy, mildly spicy Tex-Mex number to spur you on through the week! Crispy roast chicken pieces paired with wholesome spelt, a chunky black bean and corn chilli, lime-tossed leaves, and chimichurri.
Tex-Mex Roast Chicken
Tex-Mex Roast Chicken
with pearled spelt, blistered baby tomatoes & chimichurri
Hands on Time: 20 - 40 minutes
Overall Time: 45 - 60 minutes
Ingredients:
- Baby Tomatoes
- Black Beans
- Chicken
- Corn
- Free-range Chicken Pieces
- Green Leaves
- Lime
- Limes
- NOMU Mexican Spice Blend
- Pearled Spelt
- Pesto Princess Chimichurri
- Spring Onion
- Spring Onions
- Vegetable Stock
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
GET THE SPELT ON THE GO
Preheat the oven to 200°C. Rinse the spelt, place in a pot with the stock, and submerge in 250ml of water. Stir through, pop on a lid, and place over a medium-high heat. Once boiling, reduce the heat and simmer with the lid slightly ajar for 30-40 minutes until tender but bouncy. Stir occasionally as the water is absorbed, only adding more if required during cooking. Remove from the heat on completion and drain if necessary. Return to the pot and cover to keep warm until serving.
POP THE CHICKEN IN THE OVEN
Place the chicken on a roasting tray and pat dry with paper towel. Coat in oil, ½ of the Mexican spice blend to taste, and a little seasoning. Roast in the hot oven for 30-35 minutes. Place the halved baby tomatoes in a bowl with a drizzle of oil and some seasoning. Toss to coat and set aside for step 4.
MEXI VEGGIES
Place a pan over a high heat with a drizzle of oil. When hot, fry the drained corn for 3-4 minutes until charred. Stir through the remaining Mexican spice blend to taste, the white spring onion slices, and the drained black beans. Fry for 2-3 minutes until fragrant and heated through, shifting occasionally. Remove the pan from the heat and cover to keep warm until serving.
BLISTERED TOMATOES
When the chicken reaches the halfway mark, remove from the oven and scatter the baby tomatoes around it. Return to the oven for the remaining roasting time until the tomatoes are blistered and the chicken is cooked through and crispy.
JUST BEFORE SERVING…
Place the rinsed green leaves in a bowl with a drizzle of oil, a squeeze of lime juice, and some zest to taste. Season and toss to coat. Loosen the chimichurri with 1 tsp of olive oil and season to taste.
NICE WORK!
Make a bed of warm spelt and cover in spicy corn and beans. Plate up the roast chicken and drizzle over the chimichurri. Side with the dressed leaves and soft baby tomatoes. To finish, garnish with the green spring onion slices and a lime wedge. Mmm…
Pearled Spelt - 75ml
Vegetable Stock - 5ml
Free-range Chicken Pieces - 2
NOMU Mexican Spice Blend - 10ml
Baby Tomatoes - 100g
Corn - 40g
Spring Onion - 1
Black Beans - 60g
Green Leaves - 20g
Lime - 1
Pesto Princess Chimichurri - 15ml
GET THE SPELT ON THE GO
Preheat the oven to 200°C. Rinse the spelt, place in a pot with the stock, and submerge in 500ml of water. Stir through, pop on a lid, and place over a medium-high heat. Once boiling, reduce the heat and simmer with the lid slightly ajar for 30-40 minutes until tender but bouncy. Stir occasionally as the water is absorbed, only adding more if required during cooking. Remove from the heat on completion and drain if necessary. Return to the pot and cover to keep warm until serving.
POP THE CHICKEN IN THE OVEN
Place the chicken on a roasting tray and pat dry with paper towel. Coat in oil, ½ of the Mexican spice blend to taste, and a little seasoning. Roast in the hot oven for 30-35 minutes. Place the halved baby tomatoes in a bowl with a drizzle of oil and some seasoning. Toss to coat and set aside for step 4.
MEXI VEGGIES
Place a pan over a high heat with a drizzle of oil. When hot, fry the drained corn for 4-5 minutes until charred. Stir through the remaining Mexican spice blend to taste, the white spring onion slices, and the drained black beans. Fry for 2-3 minutes until fragrant and heated through, shifting occasionally. Remove the pan from the heat and cover to keep warm until serving.
BLISTERED TOMATOES
When the chicken reaches the halfway mark, remove from the oven and scatter the baby tomatoes around it. Return to the oven for the remaining roasting time until the tomatoes are blistered and the chicken is cooked through and crispy.
JUST BEFORE SERVING…
Place the rinsed green leaves in a bowl with a drizzle of oil, a squeeze of lime juice, and some zest to taste. Season and toss to coat. Loosen the chimichurri with 1 tbsp of olive oil and season to taste.
NICE WORK!
Make a bed of warm spelt and cover in spicy corn and beans. Plate up the roast chicken and drizzle over the chimichurri. Side with the dressed leaves and soft baby tomatoes. To finish, garnish with the green spring onion slices and a lime wedge. Mmm…
Pearled Spelt - 150ml
Vegetable Stock - 10ml
Free-range Chicken Pieces - 4
NOMU Mexican Spice Blend - 20ml
Baby Tomatoes - 200g
Corn - 80g
Spring Onions - 2
Black Beans - 120g
Green Leaves - 40g
Lime - 1
Pesto Princess Chimichurri - 30ml
GET THE SPELT ON THE GO
Preheat the oven to 200°C. Rinse the spelt, place in a pot with the stock, and submerge in 500ml of water. Stir through, pop on a lid, and place over a medium-high heat. Once boiling, reduce the heat and simmer with the lid slightly ajar for 30-40 minutes until tender but bouncy. Stir occasionally as the water is absorbed, only adding more if required during cooking. Remove from the heat on completion and drain if necessary. Return to the pot and cover to keep warm until serving.
POP THE CHICKEN IN THE OVEN
Place the chicken on a roasting tray and pat dry with paper towel. Coat in oil, ½ of the Mexican spice blend to taste, and a little seasoning. Roast in the hot oven for 30-35 minutes. Place the halved baby tomatoes in a bowl with a drizzle of oil and some seasoning. Toss to coat and set aside for step 4.
MEXI VEGGIES
Place a pan over a high heat with a drizzle of oil. When hot, fry the drained corn for 4-5 minutes until charred. Stir through the remaining Mexican spice blend to taste, the white spring onion slices, and the drained black beans. Fry for 2-3 minutes until fragrant and heated through, shifting occasionally. Remove the pan from the heat and cover to keep warm until serving.
BLISTERED TOMATOES
When the chicken reaches the halfway mark, remove from the oven and scatter the baby tomatoes around it. Return to the oven for the remaining roasting time until the tomatoes are blistered and the chicken is cooked through and crispy.
JUST BEFORE SERVING…
Place the rinsed green leaves in a bowl with a drizzle of oil, a squeeze of lime juice, and some zest to taste. Season and toss to coat. Loosen the chimichurri with 1 tbsp of olive oil and season to taste.
NICE WORK!
Make a bed of warm spelt and cover in spicy corn and beans. Plate up the roast chicken and drizzle over the chimichurri. Side with the dressed leaves and soft baby tomatoes. To finish, garnish with the green spring onion slices and a lime wedge. Mmm…
Pearled Spelt - 150ml
Vegetable Stock - 10ml
Free-range Chicken Pieces - 4
NOMU Mexican Spice Blend - 20ml
Baby Tomatoes - 200g
Corn - 80g
Spring Onions - 2
Black Beans - 120g
Green Leaves - 40g
Lime - 1
Pesto Princess Chimichurri - 30ml
GET THE SPELT ON THE GO
Preheat the oven to 200°C. Rinse the spelt, place in a pot with the stock, and submerge in 1L of water. Stir through, pop on a lid, and place over a medium-high heat. Once boiling, reduce the heat and simmer with the lid slightly ajar for 30-40 minutes until tender but bouncy. Stir occasionally as the water is absorbed, only adding more if required during cooking. Remove from the heat on completion and drain if necessary. Return to the pot and cover to keep warm until serving.
POP THE CHICKEN IN THE OVEN
Place the chicken on a large roasting tray and pat dry with paper towel. Coat in oil, ½ of the Mexican spice blend to taste, and a little seasoning. Roast in the hot oven for 35-40 minutes. Place the halved baby tomatoes in a bowl with a drizzle of oil and some seasoning. Toss to coat and set aside for step 4.
MEXI VEGGIES
Place a pan over a high heat with a drizzle of oil. When hot, fry the drained corn for 4-5 minutes until charred. Stir through the remaining Mexican spice blend to taste, the white spring onion slices, and the drained black beans. Fry for 3-4 minutes until fragrant and heated through, shifting occasionally. Remove the pan from the heat and cover to keep warm until serving.
BLISTERED TOMATOES
When the chicken reaches the halfway mark, remove from the oven and scatter the baby tomatoes around it. Return to the oven for the remaining roasting time until the tomatoes are blistered and the chicken is cooked through and crispy.
JUST BEFORE SERVING…
Place the rinsed green leaves in a bowl with a drizzle of oil, a squeeze of lime juice, and some zest to taste. Season and toss to coat. Loosen the chimichurri with 2 tbsp of olive oil and season to taste.
NICE WORK!
Make a bed of warm spelt and cover in spicy corn and beans. Plate up the roast chicken and drizzle over the chimichurri. Side with the dressed leaves and soft baby tomatoes. To finish, garnish with the green spring onion slices and a lime wedge. Mmm…
Pearled Spelt - 300ml
Vegetable Stock - 20ml
Free-range Chicken Pieces - 8
NOMU Mexican Spice Blend - 40ml
Baby Tomatoes - 400g
Corn - 160g
Spring Onions - 4
Black Beans - 240g
Green Leaves - 80g
Limes - 2
Pesto Princess Chimichurri - 60ml
Woolies Products in this dish
