Budget-friendly and versatile! Give one of these delicious and cosy chicken recipes a try without breaking the bank.
One pot chicken dinner
Serves 4 // Cooking time 40 minutes
Ingredients
1kg chicken drumsticks & thighs
Glug of olive oil
6 carrots, peeled and halved
6 beetroots, quartered
4 sprigs thyme
2 cloves garlic, sliced
1 tsp paprika
1 cup white wine
Method
- Brown chicken pieces in some olive oil. Add carrots, beetroots, thyme, garlic and paprika. Fry on low for 10 minutes.
- Add wine and cover with the lid on the pot, leaving it open a crack. Simmer for 20 minutes, until the veggies are tender and the chicken is cooked. Season with salt and pepper.
- Serve over couscous with a green salad.
Recipe & styling: Amerae Vercueil
Photography: Samantha Pinto/HMimages.co.za
Apple cider chicken casserole
Serves 6 // Cooking time 1 hour 30 minutes
Ingredients
6-8 chicken pieces
2 tsp paprika
1½ Tbsp mustard
2 cloves garlic, minced
¾ cup apple cider
1 Tbsp honey
2 Tbsp lemon zest
2 cups chicken stock
1½ cups water
1 cup brown rice
2 tsp dried mixed herbs
4 sprigs thyme
2 Tbsp butter
1 onion, chopped
1 cup baby tomatoes
2 beetroots, cooked and chopped
Method
- Preheat oven to 180°C.
- Season the chicken with paprika, salt and pepper. Heat some oil in a pan and brown the chicken for 4 minutes on each side. Remove from the pan, and brush all over with mustard.
- Heat some more oil in the pan and fry the garlic for 2 minutes. Add the cider, honey and lemon zest, and fry for 3 minutes.
- Add the stock, water, rice and herbs. Boil for 3 minutes.
- Transfer to a casserole dish and add the chicken. Cover and bake for 30 minutes.
- Dot the chicken casserole with butter, add remaining ingredients and bake, uncovered, for 20 minutes, until cooked.
Recipe: Jezza Rae Larsen
Styling: Kate Turner
Photography: Sean Dollery // HMimages.co.za
Braised chicken with baby potatoes
Serves 4–6 // Cooking time 2 hours 20 minutes
Ingredients
For the braised chicken
1 whole chicken
1½ tsp cumin
2 cloves garlic, minced
⅓ cup Dijon mustard
1½ tsp mustard powder
2 cups milk
2 Tbsp lemon juice
1 Tbsp lemon zest
1½ cups chicken stock
5 sprigs thyme
For the baby potatoes
500g baby potatoes, halved
1 tsp mustard seeds
1 tsp cumin seeds
2 cloves garlic, minced
1 tsp garam masala
½ tsp paprika
½ tsp cayenne pepper
Method
For the braised chicken
- Preheat oven to 200°C.
- Season the chicken with cumin as well as salt and pepper.
- Heat some oil in a pan over medium-high heat. Brown the chicken on all sides. Transfer to a roasting tray.
- Mix together the remaining ingredients, except the thyme. Pour over the chicken.
- Add the thyme to the tray, cover with foil and roast for 40 minutes. Remove the foil and roast for another 30 minutes, until cooked through.
For the baby potatoes
- Toss the potatoes with some oil and place in a roasting tray.
- Heat some more oil in a pot over medium heat. Fry the mustard and cumin seeds for 1 minute. Then add the remaining ingredients and fry for another minute.
- Spoon evenly over the potatoes and toss to coat. Roast for 40 minutes, until golden brown and crispy.
Recipe & styling: Jezza-Rae Larsen
Photography: Samantha Pinto // HMimages.co.za
Coronation chicken sandwiches
Makes 4–6 // Cooking time 25 minutes
Ingredients
For the chicken
1 store-bought rotisserie chicken, shredded
½ red onion, finely chopped
2½ tsp curry powder
¾ cup mayonnaise
¾ cup plain yoghurt
½ cup chutney
3 Tbsp chopped parsley
1 Tbsp olive oil
1 Tbsp apple cider vinegar
For the sandwiches
2 baguettes, halved
8 lettuce leaves
2 tomatoes, thinly sliced
2 spring onions, thinly sliced
Method
- For the chicken, mix all the ingredients together and season.
- Slice each half of the baguette open, making sure the two halves stay together.
- Fill with lettuce, tomatoes and chicken, then top with spring onion.
- Sprinkle with black pepper and serve.
Recipe: Jezza Rae Larsen
Styling: Elizabeth Mackenzie
Photography: Jotham van Tonder // HMimages.co.za
