If you’re in the mood for a super tasty, but light meal, try out our Asian-style sticky chicken recipe with a side of slaw for a pop of freshness!

SERVES 4 // COOK TIME ± 1 hour

INGREDIENTS
For the sticky chicken
8 chicken drumsticks
½ cup sweet soy sauce
½ cup sweet and sour sauce
½ cup teriyaki sauce
¼ cup BBQ sauce
1 tbsp sesame oil
1 tbsp hoisin sauce
3 tbsp sesame seeds, to garnish
For the slaw
½ red baby cabbage, shredded
½ green baby cabbage, shredded
2 carrots, peeled and cut into matchsticks
¼ cup raisins
3 tbsp olive oil
1 tbsp lemon juice
½ tsp wholegrain mustard
Pinch sugar
Salt and black pepper

METHOD
For the sticky chicken
1. Preheat oven to 200ºC.
2. Combine all the sticky chicken ingredients and marinate for at least 20 minutes.
3. Arrange the chicken on a roasting tray and bake for 25-30 minutes, basting every few minutes.
For the slaw
1. Combine the shredded red and green cabbage, carrots and raisins in a bowl.
2. In a separate bowl, whisk together the oil, lemon juice, wholegrain mustard and sugar. Season well.
3. Pour the dressing over the slaw and serve with the chicken. Garnish with sesame seeds.

This yummy Asian-inspired sesame-chicken salad dish is budget-friendly, and obviously delicious!

The post Asian-style sticky chicken with slaw appeared first on MyKitchen.

Thinking about what you should make for dinner tonight? How about a perfectly tender spatchcock chicken doused in an Asian-style dressing, served with a fresh seasonal herb salad? You’re welcome.

SERVES 4

INGREDIENTS
For the chicken
½ cup sweet Indonesian soy sauce
½ cup teriyaki sauce
¼ cup BBQ sauce
1 tbsp sesame oil
1 tbsp hoisin sauce
3 tbsp honey
1 spatchcock chicken
1 lemon, halved or quartered
For the salad
1 tbsp lemon juice, plus zest of ½ a lemon
3 tbsp olive oil
½ tsp wholegrain mustard
1 tsp honey
Salt and pepper
2 packets baby salad leaves
1 packet micro herbs
2 spring onions, sliced
Edible flowers, to garnish

METHOD
For the chicken
1. Preheat the oven to 200°C.
2. Mix the sweet Indonesian soy sauce, teriyaki sauce, BBQ sauce, sesame oil, hoisin sauce and honey together in a bowl and marinate the chicken for at least 20 minutes.
3. Place the chicken on a foil-lined roasting tray and roast in the oven for 45 to 60 minutes, or until cooked and sticky, basting every 15 minutes.
For the salad
1. Whisk the lemon juice, zest, olive oil, mustard and honey together and season.
2. Just before serving, toss the dressing together with the baby salad leaves, micro herbs and spring onions, and garnish with edible flowers. Serve the salad with the chicken and lemon wedges.

Got plans for the weekend? Nope? Great! Whip up your own BBQ sauce, baste a spatchcock chicken and throw it on the braai.

The post Honey and soy spatchcock chicken with herb salad appeared first on MyKitchen.

Hosting a vegan braai? Or maybe you simply want to try something new? Give these cauliflower kebabs a whirl and find out just how delicious veggies can be!

SERVES 4 // COOKING TIME 20 min

INGREDIENTS
For the cauliflower kebabs
300 g rainbow cauliflower
Olive oil, to brush
For the sticky chilli sauce
½ cup balsamic vinegar
¼ cup brown sugar
¼ cup soy sauce
1 tsp sriracha
1 tsp chilli flakes

METHOD
For the kebabs
1. Skewer the cauliflower florets, brush with olive oil and season with salt and pepper.
2. Braai until charred.
For the sticky chilli sauce
1. Simmer all ingredients for 10–15 minutes, until slightly reduced and thickened.
2. Serve the kebabs drizzled with sauce.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za

There’s so much you can do with this versatile veg. Next time, try these honey and garlic baked cauliflower wings.

The post Cauliflower kebabs with sticky chilli sauce 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.