Brussels sprouts Archives

Avocado recipes

Grilled baby cabbage with furikake

35 minutes

Chicken recipes

Chicken, gammon and mushroom pie

3 hours

Aliums

Brussels sprouts with crispy garlic

25 minutes

Christmas recipes

Roast Brussels sprouts

30 minutes

Spicy chicken and chickpea roti

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 10 minutes

Ingredients

For the butter chicken strips:

400 g Woolworths free-range mini chicken breast fillets
4 T olive oil
2 t Woolworths butter chicken spice
½ cup Woolworths full-cream plain yoghurt
½ lemon, juiced

For the spicy chickpeas:

1 x 400 g can chickpeas, drained and rinsed
1 green chilli, chopped
1 t Woolworths butter chicken spice
lemon, juiced
2 T olive oil
sea salt and freshly ground black pepper, to taste

For the coconut yoghurt, mix:

25 g desiccated coconut, toasted
1 cup Woolworths full-cream plain yoghurt
½ clove garlic, grated
1 lemon or lime, zested and juiced
1 red chilli, chopped

For the slaw, mix:

8–10 Brussels sprouts, finely sliced
½ lemon, juiced
1 T olive oil
1 T maple syrup (optional)
sea salt and freshly ground black pepper, to taste
4 Woolworths rotis, toasted, for serving
pickled red onions, for serving
sliced cucumber, for serving
fresh coriander, for serving

Method

1. To make the butter chicken strips, toss the chicken in 1 T olive oil, the butter chicken spice, yoghurt and lemon, then pan-fry in batches for 3 minutes on each side until cooked through. Set aside in the pan.

2. To make the smashed chickpeas, combine all the ingredients and mash roughly using a potato masher. Adjust the seasoning.

3. To assemble, cut a slit from the centre of each roti to the edge, then fill each quarter of the roti with one of the components. Add the pickled onions, cucumber and coriander, then fold up.

Find more chicken recipes here.

Photographs: Sadiqah Assur-Ismail
Food assistants: Emma Nkunzana and Claire Gooderson
Videography and editing: Romy Wilson

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Spicy chicken and chickpea roti

Ingredients

Method