Inspired by the everyday household’s spice rack, this braised chicken with baby potatoes is the ideal family weeknight dinner.

SERVES 4–6 // COOKING TIME 2 hours 20 min

INGREDIENTS
For the braised chicken
1 chicken
1½ tsp cumin
2 garlic cloves, 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
500 g baby potatoes, halved
1 tsp mustard seeds
1 tsp cumin seeds
2 garlic cloves, 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 the 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

Now that dinner is sorted… What’s for breakfast? How about this family-sized breakfast parfait.

The post Budget-friendly braised chicken with baby potatoes appeared first on MyKitchen.

Bone broth makes an excellent base for many comfort dishes, including this healthy braised lemon chicken with olives! Go for store-bought or home-made with your broth.

SERVES 4 // COOKING TIME 1 hour 25 min

INGREDIENTS
2 tbsp flour
1 tsp paprika
8 chicken thighs, with skin on
3 tbsp olive oil
4 garlic cloves, finely chopped
½ tsp fennel seeds
¾ cup olives
2 sprigs origanum, cut in half
2 sprigs rosemary, cut in half
1½ lemons, sliced
1½ cups bone broth

METHOD
1. Preheat the oven to 180°C.
2. Mix the flour and paprika together and season with salt and pepper. Toss the chicken thighs in the flour mixture and set aside.
3. Heat the oil in a pan over medium and fry the garlic and fennel seeds until golden brown. Remove from the pan before adding the chicken.
4. Brown the chicken until the skin is crispy, about 2–3 minutes a side.
5. Transfer the chicken to a casserole dish and top with the garlic and fennel seeds. Add the olives, herbs, lemons and bone broth, cover with foil, and bake for 30 minutes. Remove the foil and continue baking for another 30 minutes or until the chicken is cooked through.

Recipe & styling: Kate Turner
Photography: Andreas Eiselen // HMimages.co.za

How about transforming your yummy braised lemon chicken into an immune-boosting lemony chicken and brown rice broth?

The post Bone broth braised lemon chicken with olives appeared first on MyKitchen.