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.

We used haddock for its distinct and delicious flavour in this white fish bake with breadcrumb topping, but you can use any white fish of your choice.

SERVES 4 // COOKING TIME 55 min

INGREDIENTS
For the fish bake filling
2 cups milk
2 bay leaves
3 cloves
300 g deboned skinless hake fillets
300 g smoked haddock
3 tbsp butter
3 leeks, sliced
3 tbsp flour
1 tsp wholegrain mustard
Handful chives, chopped
¾ head broccoli, cut into florets and blanched
For the breadcrumb topping
1¼ cups breadcrumbs
¼ cup grated Cheddar cheese
2 tbsp chopped parsley
1 garlic clove , grated
2 tbsp butter
¼ cup fresh parsley, to serve

METHOD
1. Preheat the oven to 180°C.
For the fish bake filling
1. Place the milk, bay leaves and cloves in a deep saucepan over medium heat. Bring the milk to boil then add the fish; poaching for 6–7 minutes, turning halfway.
2. Remove the fish from the milk and flake it into pieces with a fork. Pour the milk into a jug, remove the bay leaves and cloves and set aside.
3. Place the butter and leeks in a clean pot over medium heat and fry for 3–4 minutes until soft.
4. Reduce the heat, add the flour and stir until the mixture starts to turn golden brown.
5. Whisk in the poaching milk, a little at a time, until it is fully incorporated. Continue whisking for 2–3 minutes until the sauce is thick and lump free. Whisk in the mustard and chives and season with salt and pepper to taste.
6. Lay the fish in a casserole dish and top with the broccoli. Pour over the sauce and gently mix everything together.
For the breadcrumb topping
1. Mix all the ingredients, except parsley, in a bowl and sprinkle over the fish filling.
2. Bake for 10–15 minutes until the filling is bubbling and the top is crispy and golden brown.
3. Serve hot with fresh parsley on top.

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

If you’re keen to try something a little bit more outside of your comfort zone, check out our mielie baked monkfish recipe.

The post White fish bake with breadcrumb topping appeared first on MyKitchen.

Chicken spiced to perfection and healthy couscous grain make up this delicious and quick Mediterranean chicken pot perfect for family dinner!

SERVES 4 // COOKING TIME 20 min

INGREDIENTS
4 large chicken breasts
2 tbsp za’atar or dukkah spice
2–4 tbsp olive oil
1 cup pitted green olives
Handful dried apricots
2 cups vegetable stock
1 cup couscous
2–3 wheels feta cheese, chopped to serve
Chives, chopped to serve

METHOD
1. Coat the chicken in the spice.
2. Preheat a pan with oil on a high heat, then add the chicken. Allow to brown for 3 minutes on each side. Add the green olives, apricots and season.
3. Prepare the stock, add it into the pan with the couscous. Cover the pan with a lid and allow to simmer for 3 minutes. Remove from heat and allow to stand for 3 minutes to steam. Serve with feta and fresh chives.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za

If you enjoyed this healthy family recipe, you’ll love this ostrich steak salad with pearl couscous!

The post One-pot Mediterranean chicken with couscous appeared first on MyKitchen.