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PREGO CHICKEN on a Weber with roast butternut, crispy chickpeas & and Italian salad

22 Jul , 2020

BEFORE YOU GET GOING

Read the whole recipe. The prep instructions are displayed in the ingredient list, directly under the item they apply to. You can either do all your prep before you start, or as you get to each item in the method.

Ingredients & Preparations

Prego Chicken from Farmer Duan on a Weber for 4 people

With roast butternut, crispy chickpeas & an Italian salad

320ml Plain Yoghurt

65ml Prego Spice Mix (60ml Woolworths Peri-Peri Rub & 5ml Smoked Paprika)

40ml Lemon Juice

8 Chicken Pieces

480g Chickpeas (drained & rinsed )

800g Butternut Chunks  (cut into bite-size pieces)

60g Pumpkin & Sunflower Seed Mix

480g Baby Tomato Medley (rinsed & halved)

160g Salad Leaves (rinsed & roughly shredded )

100g Danish-Style Feta (drained )

100g Pitted Olives  

2 Fresh Chilli’s (deseeded & finely chopped )

Cooking Oil

Salt & Pepper

Water


Paper Towel

DIRECTIONS:

PREGO CHICKEN MARINADE

In a large mixing bowl, combine the yoghurt with a drizzle of olive oil and the Prego spice to taste. Mix in some seasoning and the lemon juice to taste. Pat the chicken pieces dry with your paper towel and cut small insertions to your pieces that are attached to the bones to allow an even distribution of heat to the chicken pieces. Add the chicken pieces to the bowl of marinade. Toss until coated and set aside to marinate for 30 minutes.

PREPARE YOUR WEBER

Place your briquets on both sides of the weber leaving an open space in the middle of the Kettle Braai. (This is called the indirect method). Start your fire and wait till your briquets turn grey. Place your marinated chicken in the middle of the weber and close your weber with the lid. Reserve the remaining marinade in the bowl. Leave your chicken for 40-45 minutes in the weber. After this use the remaining marinade and spread it on the chicken and roast for 3-5 minutes on a side directly on the fire.

GET YOUR CHICKPEAS AND BUTTERNUT READY

Place the drained chickpeas and butternut pieces on a roasting tray. Coat in oil, season, and spread out in a single layer. Pop both trays in the hot oven to roast for 40-45 minutes until cooked through and crispy. At the halfway mark, give the veggies a shift and baste the chicken with the reserved marinade.

TOAST THE SEEDS

Place the seed mix in a pan over a medium heat. Toast for 2-4 minutes, shifting occasionally, until the sunflower seeds are lightly browned and the pumpkin seeds begin to pop. Remove from the pan on completion and set aside to cool.

A SALAD WITH CREAMINESS & CRUNCH

Place the halved baby tomatoes in a large salad bowl. Toss through a drizzle of olive oil and some seasoning, and set aside to marinate. Just before serving, add the rinsed salad leaves, the drained feta, olives and the toasted seeds to the bowl of tomatoes. Toss to combine.

DISH UP !

Dish up some toasty butternut and chickpeas. Top with the Prego chicken pieces. Garnish with the fresh, chopped chilli to taste and serve the vibrant salad on the side.

PRODUCTS:

 

Click here to buy your Chicken from Farmer Duan ( Gauteng Only)

Click here to buy your Chicken from Farmer Hendri ( Western Cape Only)

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