Chicken & Sides


Dinner sorted in 30 minutes with Supabarn's Grab 'N' Go Roast Chicken, paired with Helen's delicious side recipes! Our YouTube channel is here.

ROASTED BROCCOLI AND ASPARAGUS WITH GARLIC CRUMBS

Ingredients

2 bunches broccolini

1 bunch asparagus, ends trimmed

2 garlic cloves, very finely chopped

¼ cup breadcrumbs

2 tbsp extra virgin olive oil

1 tsp sea salt flakes

¼ tsp freshly ground black pepper

Method

1. Preheat the oven to 180C.
2. Place the broccolini on a lined oven tray. Season with salt and pepper and drizzle over 1 tablespoon of olive oil.
3. In a separate bowl combine the garlic, breadcrumbs and remaining tablespoon of oil. Sprinkle over the broccolini and pop in the oven to roast for 10 minutes.
4. Then add the asparagus to the tray in a single layer, season them with a little extra salt and pepper and return to the oven to roast for a further 5 minutes.

MAPLE CARROTS

Ingredients

2 bunches Dutch carrots, washed well and trimmed

¼ cup extra virgin olive oil

¼ cup maple syrup

1 tsp sea salt flakes

¼ tsp freshly ground black pepper

Method 

1. Preheat the oven to 180C.
2. Boil the carrots in boiling water for about 5 minutes before draining.
3. Place the carrots on a rimmed and lined baking tray in a single layer. Drizzle over the olive oil and maple syrup. Add the salt and pepper and gently shake the tray so that the carrots are covered in the mixture.
4. Pop in the oven to roast for 15 minutes or until the carrots are tender and slightly caramelized.

Pilaf with fruit and nuts

Ingredients

1 cup basmati rice

¼ cup slivered almonds

2 tbsp pumpkin seeds

2 tbsp pine nuts

1 onion, finely chopped

2 cloves garlic, very finely chopped

2 cups chicken stock

½ cup dried currants or sultanas

½ tsp ground cinnamon

½ tsp ground cumin

2 tbsp extra virgin olive oil

½ tsp sea salt flakes

¼ tsp freshly ground black pepper

Fresh parsley leaves, chopped, to garnish

Method

1. Place a small dry frypan over a medium-high heat. Add the almonds, seeds and pine nuts and toast until lightly fragrant. Remove and place them on a separate plate to stop them cooking.
2. Place the oil in a medium saucepan over a medium-high heat. Add the onion and saute for a few minutes until translucent but not yet browned. Add the garlic and saute for a further minute.
3. Add the rice and stir for about a minute. Add the spices and stir until they are also fragrant. Add the stock, salt, pepper and dried fruit. Bring to a simmer, partially cover with the lid and reduce to a low heat. Allow to simmer for about 15 minutes or until no water remains in the pot. Turn the heat off completely, completely cover with the lid and allow to stand for 5 minutes.
4. To serve, fluff the rice with a fork and add most of the almonds and seeds. Place on the serving plate and garnish with the remaining almonds/ seeds and the fresh parsley leaves.