We bring you our version of a gym rat’s favourite meal: chicken and rice. But instead of just boring old rice, we’ve swapped it out for spinach risotto!

SERVES 4 // COOK TIME 40 mins

INGREDIENTS
4 skinless chicken breast fillets
Salt and black pepper
1 tbsp olive oil, plus extra to drizzle
1L chicken stock or 1 chicken stock cube with 1L water
20g butter
1 onion, peeled and finely chopped
3 cloves garlic, peeled and crushed
2 cups Arborio rice
1 cup dry white wine
250g baby spinach
⅓ cup grated Parmesan
Zest of 1 lemon
2 tbsp finely chopped sage
2 tbsp finely chopped parsley

METHOD
1. Preheat oven to 180°C.
2. Season the chicken breasts and drizzle with oil.
3. Heat a griddle pan over high heat and cook the chicken on each side, until golden griddle lines appear. Then cook in the oven for 10 minutes.
4. Place the chicken stock in a pot over medium heat. Keep hot to use later.
5. Melt the butter and 1 tbsp oil in a heavy-based pan over medium heat and fry the onion for 2 minutes. Add the garlic and fry for 1 minute. Add the rice and toast slightly, until it starts to pop.
6. Add the wine to deglaze the pan and cook for 1 minute until it reduces. Start adding the stock, 2 ladles at a time, continuously stirring so the rice soaks it up. Once all the stock is added, the risotto should be al dente, with a porridge-like consistency.
7. Stir in the spinach, Parmesan, lemon zest and herbs. Serve with the sliced chicken.

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!

The post Spinach risotto with roast chicken appeared first on MyKitchen.

This five-spice chicken with coconut rice and veggies recipe is the perfect wholesome and flavour-packed dish to share with friends and family.

SERVES 4 // COOK TIME 95 mins

INGREDIENTS
4 skinless chicken breast fillets
3 tbsp olive oil
1 tsp Chinese five-spice
2 cups basmati rice
400 ml coconut cream
2 cm fresh ginger, peeled and sliced
A few drops of sesame oil
500 g mixed stir-fry vegetables
Coriander, to garnish
Green chilli, sliced, to serve
Lime wedges, to serve

METHOD
1. Use a rolling pin to pound each chicken breast to flatten it.
2. Place the chicken, olive oil and five-spice in a bowl. Toss to coat, then leave to marinate for 30 minutes to 1 hour.
3. Place rice, coconut cream, ginger, sesame oil and 1½ cups water in a pot. Bring to the boil, stirring occasionally. Reduce to a low simmer, cover and cook for 10 minutes. Remove from heat and set aside, covered, for 10 minutes.
4. Fry the chicken in a pan over high heat for 8–10 minutes, until cooked through. Break-up into smaller pieces. Add the mixed vegetables and fry for 5 minutes, until cooked through.
5. Remove the ginger from the rice. Serve the chicken, vegetables and rice garnished with coriander, with chilli and lime wedges on the side.

Win over the hearts (and bellies) of your family by feeding them our fragrant one-pot coconut and tomato soup recipe. It’s perfect for lazy Saturdays indoors, and even better for chilly weekdays.

The post Five-spice chicken with coconut rice and veggies appeared first on MyKitchen.

You’ve never seen fried chicken like ours before. It tastes best when it is marinated for 2 days in the fridge, but 2 hours will also do if you are short on time and want it, like, tonight. We also gave it a unique South African twist by making the batter with buttermilk and pap. Just wait till you try it!

SERVES 6 // COOKING TIME 45 mins, plus 2 hours marinating time

INGREDIENTS
300 ml buttermilk
1 tbsp paprika
1 tsp cayenne pepper
6 chicken legs
6 chicken thighs
Vegetable oil, to deep-fry
200g flour
1 tbsp salt
100g mielie meal
3 eggs, beaten
2 lemons, cut into wedges

METHOD
1. Mix together the buttermilk, paprika and cayenne pepper.
2. Place the chicken pieces in the buttermilk mixture and leave to marinate for at least 2 hours. For best results, marinate for 2 days (but not longer).
3. Preheat the oven to 180°C and heat the oil in a deep pot.
4. Remove the chicken and set the remaining marinade aside. Prepare three dipping bowls as follows: 1. Marinade; 2. Flour, salt and mielie meal; 3. Beaten eggs.
5. Dip the chicken in the bowls in this order: marinade, flour/mealie meal mixture, egg, then the flour again. Firmly pat the flour on to the chicken. Do not shake it off.
6. Deep-fry the chicken in batches for a few minutes on each side, until golden brown.
7. Place on a baking tray and bake for 15 minutes, until cooked. Serve with lemon wedges.

Looking for a little lunch inspiration? Transform your midday meal with a toasted chicken sandwich!

The post Our best ever fried chicken appeared first on MyKitchen.

We used cheaper cuts of chicken along with pearl barley to bulk up this traditional coronation chicken, making it the perfect weeknight dinner for the whole family.

SERVES 4 // COOKING TIME 2 hours 10 min

INGREDIENTS
8 bone-in chicken thighs
Zest and juice of 1 lemon
½ onion, finely chopped
1 bay leaf
1 tbsp curry powder
1 tbsp tomato paste
¼ cup red wine
½ cup water
Pinch brown sugar
1 cup mayonnaise
1 cup plain yoghurt
1 bunch spring onions, thinly sliced and leaves reserved
1 tbsp olive oil
2 cups water
½ chicken stock cube
1 cup pearl barley
½ cup coriander, chopped

METHOD
1. Preheat oven to 180°C.
2. Rub vegetable oil on the chicken and season with salt, pepper and the lemon zest.
3. Heat oil in a pan over medium-high heat. Fry the chicken skin-side down for 8 minutes, until the skin is crisp.
4. Arrange the pieces, skin-side down, in a baking tray and roast for 40 minutes.
5. Heat some oil in a pan over medium heat and fry the onion and bay leaf for 4–5 minutes, stirring occasionally. Add the curry powder and fry for 2 minutes.
6. Add the tomato paste, wine and water and bring to a simmer. Add the lemon juice and brown sugar and season.
7. Mix with the mayonnaise and yoghurt. Return to the pan and reduce the heat Cook for 10 minutes.
8. Cook the barley according to packet instructions.
9. Stir through the spring onion leaves and coriander.

Recipe & styling: Elizabeth Mackenzie
Photography: Jotham van Tonder // HMimages.co.za

Have leftover bones from your traditional coronation chicken dinner? Use them to whip up your next weeknight dinner: Bone broth braised lemon chicken with olives!

The post Traditional coronation chicken with pearl barley appeared first on MyKitchen.

It’s a weeknight winner! Prepare this coconut crusted chicken with baby potatoes and greens beans in one oven dish for a convenient meal.

SERVES 4 // COOKING TIME 1 hour

INGREDIENTS
¼ cup cornflour
4 eggs, whisked
1 cup desiccated coconut
4 chicken breasts
200 g baby potatoes, parboiled
200 g green beans
6 tbsp olive oil
1 tbsp dried origanum
Handful fresh origanum

METHOD
1. Preheat the oven to 180°C.
2. Place the cornflour, eggs and coconut in 3 bowls. Coat the chicken breasts in each one, ensuring they have a good layer of coconut.
3. Cut the baby potatoes in half or in thick slices.
4. Arrange the chicken, potatoes and beans in the baking tray, leaving space between them.
5. Drizzle everything with olive oil and dried origanum, and season well.
6. Bake for 40 minutes, until the coconut crust on the chicken is golden and the potatoes are crisp.
7. To serve, scatter with some fresh origanum.

Recipe & styling: Chiara Turilli
Photography: Samantha Pinto//HMimages.co.za

The post Coconut crusted chicken with baby potatoes and green beans appeared first on MyKitchen.

Looking for a winning chicken dinner? Look no further than our Chinese-style sticky soy chicken. You can whip it up in under an hour (most of that time is hands-off time!), and you’ll have most of the ingredients in your pantry already.

SERVES 4 // COOKING TIME 40 min

INGREDIENTS
8 chicken drumsticks
¾ cup soy sauce
½ cup honey
4 cloves garlic, crushed
2 chillies, finely sliced
Juice of 2 limes
2 tbsp grated ginger
Toasted sesame seeds, to serve
Coriander, to serve

METHOD
1. Preheat oven to 200°C. Place the drumsticks in a ziplock bag.
2. In a bowl, whisk together soy sauce, honey, garlic, chillies, lime juice and ginger. Pour over chicken and marinate for 5 minutes.
3. Remove chicken from the bag (reserve marinade), place on a baking tray and cook for 25–30 minutes.
4. In a pot, bring marinade to the boil and cook until reduced by half.
5. About 5 minutes before chicken is done cooking, baste with marinade, then return to the oven to create a sticky glaze.
6. Serve with a sprinkle of sesame seeds, a drizzle of marinade and coriander.

The post Sticky soy chicken appeared first on MyKitchen.