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   

1. Brown chicken pieces in some olive oil. Add carrots, beetroots, thyme, garlic and paprika. Fry on low for 10 minutes.
2. 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.
3. 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 

1. Preheat oven to 180°C.
2. 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.
3. 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.
4. Add the stock, water, rice and herbs. Boil for 3 minutes.
5. Transfer to a casserole dish and add the chicken. Cover and bake for 30 minutes.
6. 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 

1. Preheat oven to 200°C.
2. Season the chicken with cumin as well as salt and pepper.
3. Heat some oil in a pan over medium-high heat. Brown the chicken on all sides. Transfer to a roasting tray.
4. Mix together the remaining ingredients, except the thyme. Pour over the chicken.
5. 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 

1. Toss the potatoes with some oil and place in a roasting tray.
2. 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.
3. 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 

1. For the chicken, mix all the ingredients together and season.
2. Slice each half of the baguette open, making sure the two halves stay together.
3. Fill with lettuce, tomatoes and chicken, then top with spring onion.
4. Sprinkle with black pepper and serve.

Recipe: Jezza Rae Larsen
Styling: Elizabeth Mackenzie
Photography: Jotham van Tonder // HMimages.co.za 

The post Cheap chicken recipes (perfect for the chilly weather)  appeared first on MyKitchen.

Not only are potatoes affordable and filling, they make the best meals too! Try our quick classic bangers and mash and you’ll see what we mean.

SERVES 4 // COOKING TIME 45 min

INGREDIENTS
8 pork bangers
5 potatoes, peeled and cubed
1 cup cream
¼ cup butter
2 cups green peas

METHOD
1. Preheat oven to 180°C. Arrange the bangers on a baking tray, drizzle with oil and season. Grill, turning at regular intervals, until golden brown on the outside and fully cooked, about 25 minutes.
2. Heat a pot of salted water over high, until boiling. Add the potatoes and reduce the heat to medium-low. Cover and cook for 15 minutes, until the potatoes are soft.
3. Strain the potatoes and return to the pot. Add the cream, season with salt and pepper and mash until smooth.
4. Melt the butter in a pan over medium-high heat. Add the peas and sauté until they are slightly softened and have turned a vibrant green, about 3 minutes. Season well.
5. Serve the pork bangers on top of the mashed potatoes with the buttery peas on the side.

Recipe & styling: Leila-Ann Mokotedi
Photography: Jotham van Tonder // HMimages.co.za

These frankfurters with mashed potato and spinach are a Dutch take on this classic.

The post Budget-friendly bangers and mash with buttery peas appeared first on MyKitchen.

Healthy, affordable and delicious meals are the best! These BBQ chicken livers with sweet potato röstis make a great comfort treat (without the guilt).

SERVES 4 // COOKING TIME 1 hour

INGREDIENTS
For the sweet potato röstis
500 g sweet potatoes, peeled and grated
1 egg
1 tbsp cornflour
1 tsp paprika
For the chicken livers
3 tbsp vegetable oil
1 tbsp butter
2 garlic cloves, grated
1 kg chicken livers, cleaned
½ cup BBQ sauce

METHOD
For the sweet potato röstis
1. Preheat oven to 180°C. Line a baking sheet.
2. Mix together all the ingredients and season.
3. Measure out ½ cups of the mixture and shape into röstis. Arrange on the prepared tray, leaving space between them. Brush with some extra oil.
4. Bake for 25 minutes, until golden brown.
For the chicken livers
1. Heat the oil in a pot over medium heat. Add the butter and garlic, and sauté until fragrant.
2. Add the chicken livers and fry for 5 minutes, until well browned. Season.
3. Add the BBQ sauce and allow to simmer gently for 10 minutes.
4. Serve the röstis topped with the chicken livers.

Recipe & styling: Amerae Vercueil
Photography: Samantha Pinto // HMimages.co.za

The post Saucy BBQ chicken livers with sweet potato röstis appeared first on MyKitchen.