Chutney Glazed Chicken
with Green Bean Salad and Garlic Bread
Fruit chutney creates a sticky and flavourful glaze for chicken that is perfectly cooked in the oven or on the barbecue.
Cals 1012 · Prot 76 · Carbs 59 · Fat 51
Family Friendly
Air Fryer
45 min
Fruit chutney creates a sticky and flavourful glaze for chicken that is perfectly cooked in the oven or on the barbecue.
Cals 1012 · Prot 76 · Carbs 59 · Fat 51
Family Friendly
Air Fryer
Ingredients
Chicken
Chicken legs
500 Grams
Mrs Ball's Chutney
14*
50 Grams
Olive oil
1 Tbsp
BBQ spice
15*
5 Grams
Coriander cumin powder
4 Grams
Dried thyme
2 Grams
Black pepper
0.3 Tsp
Garlic bread
Garlic cloves
2 Piece
Fresh parsley
15 Grams
Butter
4*
30 Grams
Ciabatta
10*11*
1 Piece
Salad
Green beans
150 Grams
Olive oil
2 Tbsp
Green peas
100 Grams
Fresh mint
10 Grams
White balsamic vinegar
14*
15 ML
Black pepper
0.3 Tsp
Feta cheese
4*
50 Grams
Allergens
*14 Sulphur Dioxide, *15 Celery, *4 Milk, *10 Wheat, *11 Gluten
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 4237 / 1012 |
| Fats (g) | 51.1 |
| of which saturated (g) | 20.7 |
| Carbohydrates (g) | 59 |
| of which sugars (g) | 14.9 |
| Fibers (g) | 6.2 |
| Proteins (g) | 76.4 |
| Salt (g) | 5.2 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Marinate meat
- Preheat oven to 220°C/200°C fan.
- Line a large baking tray with baking paper.
- In a large bowl, mix the chutney, olive oil, BBQ spice, coriander cumin powder, dried thyme and a pinch of pepper.
- Add the chicken and toss well to coat.
Tip! Marinate up to 24 hours in advance for better flavour absorption! If using an air fryer, preheat to 190°C. Line the air fryer for easier clean up.
2 Roast chicken
- Add the chicken to the lined baking tray and roast in the oven for 30-35 min until the chicken is sticky and cooked through.
Tip! If using an air fryer, air fry the chicken for 20-25 min, cooking in batches if necessary. To check if the chicken is cooked, insert a knife into the meat - if the juices run clear, it's ready.
3 Make garlic bread
- Meanwhile, peel and finely chop the garlic.
- Pick and finely chop the parsley leaves.
- In a small bowl, mix the butter, garlic and parsley until well combined.
- Slice the ciabatta in half, lengthways.
- Spread the garlic and parsley butter onto each half of the ciabatta.
- Around 10 min before the chicken is done, add the ciabattas alongside the chicken or to another lined baking tray and bake for 8-10 min until browned.
Tip! If using an air fryer, air fry the ciabatta for 6-7 min until toasted.
4 Cook vegetables
- Boil a kettle of water.
- Add the peas to a bowl and cover with boiling water for 2-3 min. Drain.
- Trim the green beans.
- Heat a large pan over high heat with a drizzle of oil.
- Fry the green beans with a pinch of salt for 3-4 min until charred.
- Remove from the heat.
Tip! For a softer green bean texture, add a splash of water to the pan and cover with a lid for 1-2 min to steam the green beans.
5 Make salad
- Pick the mint leaves.
- In a large bowl, mix the olive oil, white balsamic vinegar and a pinch of black pepper.
- Add the green beans and peas and toss to coat.
- Crumble over the feta.
- Mix the mint leaves through just before serving.
Tip! Adding the mint just before serving prevents it from browning due to the vinegar in the dressing.
6 Serve
- Serve the Chutney Glazed Chicken portions with a side of Green Bean Salad and Garlic Bread.
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