Easily remove the chicken to make this vegetarian and just as delicious. 

Serves 4 

Ingredients

2 Tbsp canola oil
4 chicken breasts, sliced into 3cm strips
Salt and milled pepper
2 tsp lemon & herb spice
1 tsp chilli flakes
3 cloves garlic, grated
2 Tbsp butter
3 cups chicken stock
1 cup cream
250g tagliatelle or long pasta of choice
2 tsp lemon juice
20g parsley, finely chopped 

Method

1. Heat oil in a deep pan over medium-high heat. Toss the chicken with salt and pepper.
2. Fry the chicken for 3-4 minutes on each side, until golden all over.
3. Add the spices ,garlic and butter. Fry for another minute until fragrant. 
4. Pour in the stock and cream, stirring to loosen any bits stuck to the bottom of the pan. Bring contents to a simmer. 
5. Add the pasta and cook, covered, for 6-7 minutes, or until tender.
6. Uncover, add lemon juice and half the parsley.Stir everything well.
7. Serve in bowls, topped with the remaining parsley.

Recipe & Styling: Sjaan van der Ploeg
Photographs: Zhann Solomons  

The post Creamy chicken Alfredo  appeared first on MyKitchen.

The classic creamy sauce, made with chicken mince instead of chicken thighs to save on cost. 

Serves 4 

Ingredients  

For the meatballs:
600g chicken mince (or boneless chicken thighs, diced and blitzed in a food processor)
2 cloves garlic, finely grated
1 Tbsp garam masala
½ Tbsp ground coriander
½ Tbsp ground cumin
¼ tsp each of ground turmeric and ground cinnamon
1 tsp fine salt
Milled pepper
3 Tbsp oats
2 Tbsp olive oil blend

For the sauce:
⅓ cup butter
6 cardamom pods, crushed lightly
2 cinnamon sticks
3 cloves
3 bay leaves
½-1 tsp chilli powder
2 tsp garam masala
1 onion, sliced
6 cloves garlic, finely grated
2 green chillies, halved
2 Tbsp tomato paste
1 cup chicken stock
1 can (400g) chopped tomatoes, blitzed (or crushed with a fork)
2 tsp grated turmeric (or 1 tsp ground turmeric works well, too)
⅓ cup cream
1 Tbsp brown sugar
Lemon juice, to taste
Store-bought rotis and a handful of coriander, for serving 

 Method   

1. Combine all the meatball ingredients and mix them together using your hands, making sure they are evenly distributed. 
2. Oil your hands lightly and shape the mixture into 4cm balls (about 30g). 
3. Heat oil in a pan over high heat. Add meatballs to the pan, shaking every few seconds for the first minute to retain the round shape. Brown all over for about 5-6 minutes. Remove and set aside. 
4. Use a clean pan if there are any bits stuck at the bottom.
5. For the sauce, heat butter and a glug of oil in a pan. Add spices once the butter is melted, cooking for 1 minute. 
6. Add onion, garlic and chilli, and cook for 5-8 minutes. 
7. Stir in the tomato paste,stock and blitzed tomatoes. Simmer for about 10 minutes to reduce. 
8. Combine turmeric, cream and a pinch of sugar. Stir into the pot. Remove and discard whole spices. 
9. Return meatballs to the pot and simmer for 3-5 minutes to cook through. Season and add lemon juice to taste. 
10. Serve hot, topped with coriander, with warm rotis on the side. 

Recipe & styling: Liezl Vermeulen 
Photography: Zhann Solomons  

The post Butter chicken meatballs   appeared first on MyKitchen.

The classic slow braised stew is reduced to a coating gravy, not the thick sauce we often see in modern takes. Use pinot noir wine to recreate the Burgundian braise. 

Serves 6 

Ingredients

For the chicken preparation 

1.5kg whole chicken
2 cups good quality red wine (pinot noir or merlot works well)
2 carrots, sliced into 2cm pieces
2 leeks, sliced into 2cm pieces
2 onions, cut into quarters
1 bulb garlic, halved through the middle
10 whole black peppercorns
2 bay leaves

15 pearl onions
100-150g smoked, thick-cut boneless pork rashers (or use pancetta)
250g button mushrooms
Flour
Salt and milled pepper
2-3 Tbsp olive oil blend
Bunch of (or half a punnet) thyme
2-3 cups chicken stock
Salt and milled pepper
Chopped flatleaf parsley, for serving
Mash, for serving

Method  

1. Combine chicken preparation ingredients, cover and marinade overnight in the fridge. Remove chicken marinade mixture an hour before cooking, to bring it to room temperature. 
2. Preheat oven to 160°C. Cut a baking paper cartouche (see good to know) to the size of your oven-safe pot or buffet casserole.
3. Peel and halve onions, keeping onions attached on one end. (See cook’s note.) Cut pork rashers or pancetta into 2cm cubes. 
4. Heat oil in a 28cm oven-safe pot or buffet casserole. Sauté halved pearl onions over medium heat to soften for 5 minutes. Add pork rashers or pancetta and continue cooking for another 5-8 minutes until starting to brown. Add mushrooms and cook until everything is well browned and cooked through. Remove, reserving oil in the pan. Turn off heat for a moment, so the pan doesn’t overheat. 
5. Drain chicken in a colander,reserving wine in a bowl underneath the colander. Pat very dry, using kitchen paper. Season chicken and dust in seasoned flour, lightly shaking off the excess. 
6. Turn the pan heat back on to medium-high. Add chicken and brown on both sides, making sure it doesn’t boil or poach because pan is too crowded. (Once the chicken is hot, you may need to lower heat to medium, so the skin doesn’t burn.) Remove and set aside, adding another dash of oil to the pan if needed. 
7. Add marinated veg to pan and sauté until just starting to brown andhas softened.
8. Add wine, turn up heat and reduce to a thick sauce or glaze (it should look gravy-like, coating the veg). 
9. Return chicken and add just enough chicken stock (the mixture should half-cover chicken, so some of the skin is still sticking out above.
10. Cover with a cartouche (baking paper covering). Bake for 1 hour.
11. Remove chicken and strain out vegetables using a slotted spoon. Set aside. 
12. Place pot over high heat to reduce the sauce, spooning off any froth that may appear on top.
13. Once thickened, return chicken, pearl onions, pork cubes and mushrooms to the sauce and gently coat all ingredients in thickened sauce. 
14. Serve sprinkled with parsley and with mash on the side. 

Cook’s note  

To easily peel the pickling onions, cover in boiling water and leave to sit for 20 minutes. Drain, cut off the tops and bottom edges and slide off the papery skins. 

Good to know  

A cartouche is a piece of baking paper cut to fit snugly inside a pot or pan, to cover the contents while cooking. Like partially covering a pot with a lid, covering with a cartouche means the liquid evaporates and reduces slowly. In this case, it also prevents the chicken from drying out while cooking. 

Recipes & styling: Liezl Vermeulen
Photography: Zhann Solomons  

The post Classic Coq Au Vin appeared first on MyKitchen.

  A fan-favourite of kids and grown-ups alike. This baked version doesn’t require any frying, making it fuss-free and healthier.  

Serves 4-6 

Ingredients  

6 skinless chicken breast fillets
Salt and milled pepper
3 Tbsp Dijon mustard
250g Emmenthal or mozzarella, grated
6 slices farm ham
3 cups panko breadcrumbs
½ cup flour
½ Tbsp fine salt
½ Tbsp paprika
1 tsp garlic powder
1 tsp onion powder
Milled pepper
2 Tbsp butter
2 Tbsp flour
½ cup chicken stock
¾ cup cream
1 Tbsp Dijon mustard
⅓ cup Parmesan (or hard cheese)
Salt and white pepper, to taste
Salad or chips, for serving

For the sauce  

2 Tbsp butter
2 Tbsp flour
½ cup chicken stock
¾ cup cream
1 Tbsp Dijon mustard
⅓ cup Parmesan (or hard cheese)
Salt and white pepper, to taste
Salad or chips, for serving 

Method 

1. Place chicken between two sheets of cling wrap. Flatten chicken using a meat mallet or rolling pin to about ½cm thick. Season chicken on both sides.
2. Place the smooth sides of chicken facing downwards. Spread mustard over the top, then place a slice of ham on top, trimming or folding to fit the size of your breasts. Sprinkle with cheese. 
3. Roll up the chicken to enclose the filling and secure with 2-3 toothpicks. Place seam-side down.
4. Heat panko breadcrumbs in a dry pan and toast until golden, stirring regularly to brown evenly. 
5. Place flour and seasonings in one bowl, panko in another and eggs in a third.
6. Dip chicken in flour, then in egg and finally in breadcrumbs. Repeat the process to create a second coating. 
7. Chill uncovered in the fridge for at least 20 minutes or up to 4 hours. (This helps to secure the crumb coating.)
8. Preheat oven to 200°C.
9. Spray a wire rack with nonstick spray and place it over a baking tray. Place chicken on top and bake for 28-30 minutes.
10. To make the sauce, heat butter in a pan until melted. Add flour, cook for about 30 seconds, then whisk in stock and cream. Cook sauce for about 5 minutes while stirring until thickened.
11. Once thickened, add mustard, cheese and seasoning. 
12. Serve chicken hot out of the oven on a bed of sauce, with a salad, chips or mash on the side. 

Good to know  

Choose skinless chicken for a heart-healthy protein. The lean nature of chicken makes it a healthy choice, not to mention an affordable one. 

Recipes & styling: Liezl Vermeulen  

Photographs: Zhann Solomons  

The post Chicken Cordon Bleu appeared first on MyKitchen.

Chicken and rice never looked this fragrant! You can swap ginger and spices out for a packet of Thai red or yellow curry, if you like. 

Caramelised chicken curry 

Serves 4 

Ingredients

For the sauce

2 Tbsp canola oil
2 onions, finely chopped
2 cloves garlic, finely chopped
4cm ginger, peeled and grated
1 Tbsp mild curry powder
2 tsp turmeric
1 cinnamon stick
1 star anise
2 cups chicken stock
1 can (400ml) coconut milk
2 tsp sugar
3 Tbsp lemon juice
10g coriander, chopped

3 chicken breasts on the bone
Salt and milled pepper
3 Tbsp soy sauce
1 Tbsp rice vinegar
2 Tbsp water
2 Tbsp brown sugar (honey works well, too)
3 Tbsp canola oil
1 onion, thinly sliced
Rice (or noodles), for serving
Coriander, for serving 

Method 

1. For the sauce, heat oil in a pot and sauté onions until softened, about 5 minutes. Add garlic and ginger and fry for another minute. 
2. Add the spices and fry 30-60 seconds while stirring, until very fragrant, careful not to let it catch. Add stock, coconut milk, sugar and lemon juice. 
3. Simmer sauce over medium heat until thickened to a light stew consistency, about 12-15 minutes. Adjust seasoning and keep warm. 
4. Debone the chicken, keeping skin intact. Pat chicken dry all over, using kitchen paper, and season lightly. (Drying out will ensure a crispy finish.) 
5. Combine soy sauce, vinegar, water and sugar. Set aside. 
6. Heat 3 Tbsp oil in a pan over high heat. Fry sliced onion, stirring regularly, until crispy. Remove with a slotted spoon and season with salt while warm. Set aside for serving. 
7. In the same pan, add chicken skin-side down and fry until golden, about 4 minutes. Flip and sear until golden on the other side. Remove chicken and set aside. 
8. Reduce heat to medium and add soy sauce mixture to the pan. Simmer and reduce for about 2-3 minutes. Place chicken skin-side down in the sauce and cook for a further 7-10 minutes to caramelise and cook chicken through, spooning sauce over fillets to coat. Remove and rest for 5 minutes before slicing. 
9. Divide rice between 4 bowls, ladle in curry sauce and top with sliced chicken and any leftover pan juices. Serve scattered with crispy onions and coriander. 

Good to know  

Chinese curries have a thick, stew-like consistency and generally use dry spices. Thai curries use fresh aromatics to create wet, hot pastes and add coconut milk, delivering a thinner sauce. We’ve opted for the best of both. 

Total recipe cost*: R131 

Recipe & styling: Liezl Vermeulen 
Photography: Zhann Solomons

Also read: Creamy peri-peri chicken livers

The post Caramelised chicken curry appeared first on MyKitchen.

Stuffing chorizo under the skin adds a smoky, spicy flavour. The extra fat makes the chicken skin crispier and the roast succulent.

Chorizo and sage roast chicken

Serves 4-6 

Ingredients

1 (about 1.3kg) large free-range chicken
Salt and milled pepper
¾ coil (150g) chorizo sarta, chopped very finely
½ cup butter + extra for basting
2 tsp ground cumin
1 tsp smoked paprika
½ punnet (10g) sage, chopped + extra fried leaves for serving
6 sprigs thyme, leaves picked + extra for serving
2 lemons, zested
1 lemon, juiced
Herbed bulgur wheat, rice or roast potatoes, for serving 

Method

1. Season chicken all over, cover and set aside for 20 minutes to bring to room temperature (this ensures it cooks evenly.)
2. Combine chorizo with butter, spices, herbs, lemon zest and juice.
3. Blitz mixture in a food processor.
4. Loosen skin of chicken and rub a generous layer of butter mixture under skin and over breast and drumsticks.
5. Tie legs together with butcher’s string.
6. Roast chicken at 200°C for 55–65 minutes, basting every 15 minutes with a little butter,until golden-brown and skin is crisp. (If it’s browning too fast, cover with foil.) 
7. Serve chicken drizzled with pan juices and topped with sage, thyme and a side of your choice.

Flavour check-list 

Salty: butter, seasoning
Fat: chicken, chorizo, butter
Sweet: paprika
Acidity: lemon
Heat: chorizo 

Recipe & styling: Liezl Vermeulen
Photography: Donna Lewis

Also read: 4 festive sides for your roasts 

The post Chorizo and sage roast chicken  appeared first on MyKitchen.