Sun’s out, forks up! These simple summer pastas are light, bright and ready to rescue dinner with minimum fuss and maximum flavour. 

Chicken, basil & pasta rice 

Serves 4 

A comforting and easy meal, with a touch of pesto for freshness. 

Ingredients

2 Tbsp olive oil
550g skinless, boneless chicken breasts, cut into 3 pieces each
Salt and milled pepper
1 punnet (500g) cherry tomatoes
½ cup white wine
3 cups chicken stock
3 cloves garlic, crushed
1 cup pasta rice (also called risoni pasta)
Basil pesto, for serving
Basil leaves, for serving 

Method

1. Heat oil in a heavy-bottomed pan over medium heat.
2. Season chicken and brown all over. Remove and set aside.
3. Add tomatoes, wine, stock, garlic, pasta rice and seasoning and bring to the boil. 
4. Reduce heat and simmer for about 8 minutes.
5. Return chicken to pan and cook for another 5-8 minutes or until pasta and chicken is cooked. 
6. Serve straight from the pan with dollops of basil pesto and basil leaves. 

Stovetop beef lasagne

Serves 4-6 

This Italian classic is made in half the time by cooking the pasta in the sauce. 

Ingredients

1 Tbsp olive or canola oil
1 onion, chopped
500g beef mince
Salt and milled pepper
1 Tbsp crushed garlic
2 Tbsp tomato paste
½ tsp chilli flakes
1 tsp smoked paprika
1 tsp dried Italian mixed herbs (or parsley, added at the end)
8-10 lasagne sheets
1 jar (400g) tomato passata
1½ cups beef stock
1 lemon, zested and juiced
½ cup mozzarella, grated
½ cup Cheddar, grated
Basil leaves, for serving
Side salad or crusty bread, for serving 

Method

1. Heat a large pan over medium heat and add oil.
2. Sauté onion until soft and fragrant. Add mince and cook to brown. Season. 
3. Add garlic, tomato paste, chilli, paprika and herbs, allowing to cook for 5 minutes. 
4. Add lasagne sheets, passata and stock, then bring to a boil. 
5. Reduce to a simmer, gently pressing pasta into sauce. 
6. Cover with a lid and cook for 15-20 minutes, gently stirring every 5 minutes for even cooking. (Make sure pasta is covered in sauce.) 
7. Stir in lemon juice and zest.
8. Top with cheese and cook for another 10 minutes with the lid on, steaming until melted. 
9. Serve with basil, a side salad or crusty bread, if you like.

Garlicky basil & mussel pasta 

Serves 4 

This pasta is a quick, mid-week summer meal that’s filled with flavour. 

Ingredients

1 box (500g) crumbed garlic half shell West Coast mussels
1 Tbsp olive oil
1 packet (400g) red lentil pasta, linguine or spaghetti
1 tub (120g) basil pesto
1 Tbsp butter
1 packet (125g) mangetout
2 cloves garlic, chopped
4-5 radishes, sliced
Salt and milled pepper
Lemon or lime juice, to finish
Basil leaves, to garnish 

Method

1. Preheat oven to 200˚C.
2. Place mussels on a baking tray, drizzle with oil and roast for 15-20 minutes. 
3. Cook pasta according to packet instructions.
4. Drain, rinse and toss pasta with pesto.
5. Heat a pan with butter on a medium-high heat, fry garlic and manget out for about 3-4 minutes. 
6. Divide pasta, mussels and radishes between 4 plates. 
7. Season and drizzle with lemon or lime juice and garnish with fresh basil. 

Also read: Green goddess chicken salad

One-pan tomato sauce & pasta 

Serves 4 

The oven turns tomatoes even sweeter to create a punchy pasta sauce. 

Ingredients

2.5kg ripe salad tomatoes, quartered
Salt and milled pepper
¼ cup olive oil
¼ cup balsamic vinegar
3 Tbsp brown or white sugar
5 cloves garlic, sliced
½ punnet (10g) thyme or origanum, leaves picked
1 packet (500g) tagliatelle nests
Parmesan shavings
Handful basil leaves 

Method

1. Preheat oven to 180°C.
2. Arrange tomatoes in a single layer on two baking trays (take care not to overcrowd the trays). 
3. Season, drizzle with oil and balsamic vinegar.
4. Sprinkle with sugar, add garlic and herbs. 
5. Roast for 40-45 minutes or until tomatoes have gone soft and slightly caramelised. 
6. Meanwhile, cook pasta according to packet instructions.
7. Toss tomatoes and pan juices with pasta.
8. Garnish with Parmesan shavings and basil leaves just before serving. 

Recipe & styling: Lichelle May
Photography: Zhann Solomons

Also read: Workday wins: Inspiration for 4 quick pasta lunches

The post 4 Light & bright pastas for summer appeared first on MyKitchen.

Chicken and prawn pair well together in curries, stews or fillings. In this case, chicken stretches the filling while adding juiciness to it.

Chicken & prawn rice paper parcels

Makes 20 

Ingredients

For the sauce 

2 Tbsp (30ml) chilli crisp 
1/3 cup (83ml) rice vinegar
¼ cup (60ml) soy sauce
1 Tbsp sugar
1 Tbsp sesame seeds
2 Tbsp (30ml) oil (sesame, chilli or avo oil works well)
Handful chopped coriander

For the filling 

125g chicken mince
125g prawn meat, finely chopped
1 tsp salt
1 lemon, zested and juiced
2 spring onions, finely chopped
1 small clove garlic, grated
1 green chilli, deseeded and finely chopped (optional)
½ punnet (10g) chives, chopped (optional)
2 tsp (10ml) soy sauce (or use Worcestershire sauce)

20 small (16cm) rice paper wrappers 

Method

1. Combine sauce ingredients in a pan and heat up until warm. Switch off heat and leave to infuse.
2. Combine filling ingredients, mixing thoroughly to ensure even distribution of ingredients.
3. Submerge a rice paper wrapper in warm water until just soft , turning translucent.
4. Remove and lay down on a chopping board. Fold in 4 sides of wrapper, to create a 8cm square.
5. Place 2 tsp filling in the centre, then bring corners of the rice paper wrapper up to the centre, bunching up the ends to enclose filling. Set aside on baking paper. Continue with remaining wrappers and filling.
6. Place parcels in a baking paper-lined steamer. Steam over medium heat for 8-10 minutes.
7. Reheat sauce just before serving.
8. Serve parcels in a bowl of sauce, sprinkled with coriander leaves.

Cook’s note: Add 2 tsp sesame oil and sesame seeds to the filling, for extra flavour, if you like. 

Recipe & styling: Liezl Vermeulen 
Photography: Zhann Solomons

Also read: Sesame prawn toast 

The post Chicken & prawn rice paper parcels  appeared first on MyKitchen.

Add variety to your menu with this butter-rubbed chicken – it’s a fusion of flavour!

Stuffed roast chicken 

Serves 6-8 

Ingredients

½  cup butter, softened 
1½ Tbsp smoked paprika 
1 lemon, zested and juiced 
5 cloves garlic, finely grated 
8 sprigs thyme, picked and chopped 
3 sprigs rosemary, picked and chopped
Handful parsley, finely chopped
Salt and milled pepper
1 (about 1.8kg) large chicken, giblets removed 
Chicken stuffing 

Method

1. Preheat oven to 200°C. 
2. Mix butter, paprika, lemon zest and juice, garlic and herbs together. Season. 
3. Using your fingers, gently loosen the skin from the meat, without tearing it. 
4. Rub ¾ of the flavoured butter underneath the skin of the chicken and spread the remaining butter on top of the skin. Season well.
5. Place the stuffing into the chicken cavity, placing some around the chicken. 
6. Roast the chicken uncovered for 20 minutes. Lower the oven temperature to 180°C and roast for another 45-60 minutes or until cooked and golden. 
7. Serve hot out of the oven with side dishes of your choice.

Chicken stuffing 

Makes enough for 1 chicken 

Mix the meat of 500g sausage of your choice, with ¾ cup breadcrumbs, 1 punnet (20g) chopped herbs of your choice (such as parsley, coriander, dill or thyme), zest of 1 orange or lemon. Season. Shape into golf ball-sized meatballs. 

Recipe & styling: Lichelle May
Photography by: Zhann Solomons

Also read: Tomato, mozzarella & pomegranate salad 

The post Stuffed roast chicken  appeared first on MyKitchen.

Stuffing chorizo under the skin adds a smoky, spicy flavour. The extra fat makes the chicken skin crispier and the roast succulent.

Chorizo and sage roast chicken

Serves 4-6 

Ingredients

1 (about 1.3kg) large free-range chicken
Salt and milled pepper
¾ coil (150g) chorizo sarta, chopped very finely
½ cup butter + extra for basting
2 tsp ground cumin
1 tsp smoked paprika
½ punnet (10g) sage, chopped + extra fried leaves for serving
6 sprigs thyme, leaves picked + extra for serving
2 lemons, zested
1 lemon, juiced
Herbed bulgur wheat, rice or roast potatoes, for serving 

Method

1. Season chicken all over, cover and set aside for 20 minutes to bring to room temperature (this ensures it cooks evenly.)
2. Combine chorizo with butter, spices, herbs, lemon zest and juice.
3. Blitz mixture in a food processor.
4. Loosen skin of chicken and rub a generous layer of butter mixture under skin and over breast and drumsticks.
5. Tie legs together with butcher’s string.
6. Roast chicken at 200°C for 55–65 minutes, basting every 15 minutes with a little butter,until golden-brown and skin is crisp. (If it’s browning too fast, cover with foil.) 
7. Serve chicken drizzled with pan juices and topped with sage, thyme and a side of your choice.

Flavour check-list 

Salty: butter, seasoning
Fat: chicken, chorizo, butter
Sweet: paprika
Acidity: lemon
Heat: chorizo 

Recipe & styling: Liezl Vermeulen
Photography: Donna Lewis

Also read: 4 festive sides for your roasts 

The post Chorizo and sage roast chicken  appeared first on MyKitchen.

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Shake off the winter comfort food drowsiness and step into spring with chicken dinners that are fresh, vibrant and full of flavour! These chicken recipes just got a seasonal upgrade.  

Grilled corn, chicken and nectarine salad 

Serves 4 

Ingredients 

For the salad 

2 mielies, boiled
4 Tbsp olive oil
2 chicken breasts
1 tsp paprika
¼ tsp garlic powder
4 nectarines, sliced and drizzled with lemon juice
Handful rocket
Handful basil 

 For the dressing 

3 Tbsp red wine vinegar
Olive oil, to drizzle 

 Method 

1. Drizzle the mielies with 2 Tbsp oil and sear in a hot griddle pan until charred. Slice kernels off the cobs.
2. Rub the chicken with the paprika, garlic powder and remaining 2 Tbsp oil. Cook in the hot griddle pan for 5 minutes on each side. Cut into chunks. 
3. Toss together the corn, chicken, nectarine slices, rocket and basil. 
4. Drizzle with red wine vinegar and olive oil, and season with salt and pepper. 

Recipe & styling: Chiara Turilli
Photography: Samantha Pinto 

Pulled BBQ chipotle chicken buns 

Makes 6  

Ingredients 

For the chicken   

Canola or olive oil blend, for frying
800g chicken breasts
Salt and milled pepper 
¼ – ⅓ cup chipotles in adobo sauce
1-2 fresh serrano chillies, finely chopped (for a hotter sauce) 
4 limes, juiced (lemon juice works well, too)
3 Tbsp honey
1 Tbsp ground cumin 
1 Tbsp smoked paprika 
2-3 cups chicken stock 
Salt and milled pepper   

 For the sauce   

½ cup tomato sauce
½ cup brown sugar
½ cup white wine vinegar
2 Tbsp Worcestershire sauce 
1 Tbsp smoked paprika   

 For serving   

6 burger buns, buttered and toasted
2 cups shredded cabbage (or coleslaw works well too) 
Pickled cucumber or jalapeños (2 medium cucumber + 4 thinly sliced radishes, pickled) 
Coriander 
Mint
Fresh jalapeño or red chilli, chopped (optional)   

Method  

1. Heat oil in a large deep pan or pot.
2. Season chicken well and brown for 3-4 minutes a side. 
3. Lower heat and add sauce ingredients. Season. Cover and simmer for 20-25 minutes. 
4. Remove chicken from pan, cool and shred chicken.Set  
5. Bring sauce to a quick simmer and reduce to a tomato sauce consistency.
6. Add chicken to sauce. Season to taste.
7. Top the toasted buns with cabbage, pickles, chicken, herbs and chilli just before serving. 
8. .Add fresh herbs just before serving, sandwich closed and serve.  

Recipes and styling: Liezl Vermeulen 
Photographs: Zhann Solomons  

Also read: 4 refreshing cocktails for warmer days

Smoky citrus chicken sosaties  

Makes 8-10  

Ingredients 

4-6 deboned chicken thighs 
Salt and milled pepper
3 Tbsp orange marmalade
Juice (60ml) and zest of 2 limes (lemon juice works well, too)
Glug of olive oil
2 tsp crushed garlic & ginger
½ tsp smoked paprika 
2 sprigs each thyme and rosemary, leaves picked   

 For serving   

Couscous salad
Pomegranate rubies
Sliced red onion
Mint   

Method 

1. Cut chicken into strips and season.
2. Whisk together marmalade, lime juice, olive oil, crushed garlic & ginger, smoked paprika and herbs. 
3. Coat chicken thoroughly and allow to marinate for 1 hour. Thread chicken onto bamboo skewers, alternating with fruit. 
4. Braai over medium-hot coals for about 20 minutes or air fry for 15-20 minutes, turning and basting regularly with leftover marinade.
5. Place the skewers on a plate with the couscous salad and add a generous squeeze of lime juice. 
6. Serve topped with pomegranate rubies, redonion and mint.   

Recipes & styling: Gail Damon 
Photographs: Fresh Living Magazine 

Chicken wraps with cranberry and whipped feta 

Makes 4 wraps 

Ingredients 

1 cup smooth cottage cheese
1 cup feta
¼ cup parsley, chopped
4 wholewheat wraps
½ red onion, thinly sliced
½ cup cranberries, chopped
¼ cup almonds, chopped
1 cups cabbage, shredded
3 chicken breasts, grilled and sliced 

Method 

1. Beat the cottage cheese and feta together until smooth.
2. Fold in the chopped parsley and set aside.
3. Placea wrapon a clean surface. Spread with an even layer of the whipped feta, then top with sliced onion, cranberries, almonds and shredded cabbage. 
4. Place the grilled chicken slices in the middle of the wrap, leaving a 5cm space at the bottom. 
5. Fold the bottom of the wrap up, then roll tightly into a cigar shape. Repeat with the remaining wraps.

Recipe & styling: Kate Turner
Photography: Sean Dollery // HMimages.co.za 

Also read: Ask the expert: Fried chicken, Japanese style 

The post Spring chicken dishes for delicious dinners appeared first on MyKitchen.