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.

Feeling a little cash poor? These four affordable ingredient swaps will help you save money, and are just as tasty!

1. Make buttermilk with lemon juice
We rarely use the whole carton in one go anyway! By mixing 1 tbsp vinegar or lemon juice with every 1 cup milk, you can make the exact amount of buttermilk you need, on the cheap.

2. Replace mincemeat with lentils
Bobotie, meatballs or good ol’ spaghetti Bolognese – all of these meaty favourites can be made with more affordable plant-based protein. Lentils mimic the texture of mince and will take on whatever flavours you cook them with.

3. Quinoa over barley
Barley is a cheaper option that provides you with more fibre, nearly as much iron, and plenty of manganese, selenium and other phytonutrients. The only downside is that it contains gluten.

4. Use Chia seeds instead of flaxseeds
Ground-up (that way your body can absorb the nutrients), flaxseeds provide plenty of protein and omega-3 fatty acids. And they can be used to replace eggs in vegan cooking and baking, in the same way as chia seeds.

The post Affordable Ingredient Swaps To Save You Money appeared first on MyKitchen.

Putting together dinner for the whole family has never been easier, quicker or cheaper! All you need are five ingredients for this hash brown pizza.

SERVES 4 // COOKING TIME 30 min

INGREDIENTS
4 potatoes, grated
1 egg
200 g salami, sliced
1 cup white Cheddar, grated
Handful wild rocket

METHOD
1. Preheat your oven grill.
2. Mix the potato with the egg until fully combined. Season the mixture well.
3. Add 2 tbsp oil to an ovenproof pan over medium heat, swirling to coat the pan. Press the potato mixture into the pan so that it fully covers the bottom. Brush more oil on top. Cook undisturbed for 2 minutes.
4. Arrange the salami slices on top, sprinkle with the Cheddar and season. Grill for 5–8 minutes, until the cheese is melted and bubbling.
5. Top with fresh wild rocket and serve immediately.

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

If you’re looking for something more on the nutrition side, our sweet potato rösti with yoghurt and creamy tuna is just the thing!

The post Quick, cheap and easy hash brown pizza appeared first on MyKitchen.

We highly recommend heading to your local butcher for this recipe! Trying different and more affordable cuts of meat can make for some amazing meals, like these cocoa-braised beef cheeks.

SERVES 4 // COOKING TIME 3 hours 20 min

INGREDIENTS
For the beef cheeks
4 tbsp olive oil
400 g beef cheeks
Salt and pepper
1 onion, peeled and finely chopped
1 carrot, finely chopped
½ stalk celery, finely chopped
1 tsp cocoa
2 cups dry red wine
400 g tin Italian chopped tomatoes
For the salad
1 bulb fennel
4 guavas
1 orange, juice and zest
1 lemon, juice and zest
4 tbsp olive oil
2 tbsp white wine vinegar
½ tsp chilli flakes

METHOD
For the beef cheeks
1. Preheat oven to 180°C.
2. Heat 2 tbsp oil in an ovenproof pot until extremely hot.
3. Pat the cheeks dry and season them. Cook in batches, browning all over. Place the cheeks and pan juices in a dish and leave to rest.
4. Heat the remaining olive oil in the same pot. Fry the onion, carrot and celery until softened.
5. Add the cocoa. Gradually add the wine, deglazing the pot.
6. Boil for 10 minutes, until the liquid has reduced by half.
7. Return the beef and the juices to the pot. Add Italian chopped tomatoes. Season.
8. Bring to a simmer, then cover with baking paper and place in the oven. Cook for 3 hours, until the meat is soft to the touch.
For the salad
1. Using a veggie peeler, shave fennel and guavas into strips. Place in a bowl.
2. In a separate bowl, whisk together the other ingredients until emulsified. Season.
3. Toss fennel and guava with the dressing just before serving.

Recipe & styling: Chiara Turilli
Photography: Andreas Eiselen // HMimages.co.za

The post Cocoa-braised beef cheeks appeared first on MyKitchen.

Whether it’s dinner or lunch, this baked chicken with olives and tomatoes is a great dish for meal prepping to save you time during the week.

SERVES 4 // COOKING TIME 40 min

INGREDIENTS
4 chicken breasts, with skin and bone
2 tbsp olive oil
Salt and pepper
300 g vine tomatoes
½ cup green olives
15 g thyme
3 lemons (2 halved, 1 zested and juiced)

METHOD
1. Toss the chicken with oil, salt and pepper to coat.
2. Place on a baking tray and top with the tomatoes, olives, thyme, halved lemons, lemon zest and juice. Store in the fridge until ready to eat.
3. Bake at 200°C for 20 minutes, until the chicken is golden and cooked through. Serve with the pan juices.

The post Baked chicken with olives and tomatoes appeared first on MyKitchen.

Craving a burger but worried about the effect it will have on your summer body? Well, never fear! Our tuna burgers will have you sorted in no time. Not only are they good for you, they are also super cheap. Here’s how to make your own tuna patties!

SERVES 4 // COOKING TIME 50 min

INGREDIENTS
Olive oil
1 onion, peeled and chopped, plus slices to serve
2 × 170g tin tuna
½ cup brown breadcrumbs or oats
1 egg
Zest of 1 lemon
2 tbsp chopped parsley
Salt and pepper
4 wholewheat rolls, halved
¼ cup plain yoghurt
1 carrot, cut into shavings
1 tomato, sliced
Handful basil

METHOD
1. Heat a little oil and fry the onion for 5 minutes, until soft.
2. Mix onion, tuna, breadcrumbs/oats, egg, lemon zest, parsley, and salt and pepper. Divide into 4 and shape into patties. Place in the fridge for 20 minutes.
3. Heat some more oil and fry patties for 5 minutes per side.
4. To assemble, top each roll with yoghurt, carrot, a patty, onion, tomato and a couple of basil leaves.

The post Tuna burgers appeared first on MyKitchen.