Nothing says family lunch like a big roast! This milk braised chicken offers an easy and delicious option for your mains, and you should definitely bookmark this recipe for this weekend’s Sunday lunch.

SERVES 6 // COOKING TIME 4 hours 15 min

INGREDIENTS
1 large chicken
1 tbsp olive oil
1 tbsp salt
½ tbsp freshly ground black pepper
1 cup cider or apple juice
¼ cup fresh sage
Zest of 2 lemons
5 garlic cloves, unpeeled
1 cinnamon stick
2¼ cups milk

METHOD
1. Preheat oven to 100°C.
2. Drizzle chicken with olive oil and season.
3. On a hot grill, sear the chicken on all sides, lightly browning the skin. (This will give the meat a much deeper flavour).
4. Transfer the chicken to an ovenproof pot, laying it breast-side down. Pour the cider or juice over the chicken, then scatter with sage and lemon zest. Add the garlic and cinnamon. Finally, pour the milk over.
5. Cover with the lid and cook for 4 hours.

Recipe & styling: Amerae Vercueil
Photography: Samantha Pinto

The post Milk braised chicken appeared first on MyKitchen.

Sweet and divine, you will love this fruit and meat combo! Our braised granadilla and orange ribs are perfect for lunch, dinner and special occasions.

SERVES 4–6

INGREDIENTS
1 cup fresh orange juice
½ cup granadilla pulp
¼ cup muscovado sugar
2 tbsp olive oil
1 tbsp Worcestershire sauce
1 tsp ground cumin
Salt and pepper
1 kg pork ribs

METHOD
1. Preheat the oven to 200°C.
2. Mix the orange juice, granadilla pulp, muscovado sugar, olive oil, Worcestershire sauce, cumin, salt and pepper in a bowl.
3. Place the pork ribs in a roasting tin and pour the marinade over them. Refrigerate the ribs overnight.
4. Place the ribs on a rack in the roasting tin. Roast for 30 minutes.
5. Lower the oven temperature to 180°C. Baste the ribs and roast for another hour until they are brown and the marinade has become sticky.

Serving suggestion: Add a side of potato wedges to complete the meal

The post Braised granadilla and orange ribs appeared first on MyKitchen.