There’s just something so inviting about a homemade chicken pie. Enjoy this healthy Asian-inspired version of deconstructed chicken pies with peanut butter.

SERVES 4 // COOKING TIME 1 hour 30 min

INGREDIENTS
4 chicken breasts
1 onion, finely chopped
2 garlic cloves, grated
2 cm ginger, peeled and chopped
1 tbsp curry powder
3 tbsp peanut butter
1 tsp honey
1 tin coconut milk
1 cup chicken stock
1 cup coriander, chopped
3 sheets phyllo

METHOD
1. Heat some oil in a pan over high heat. Fry the chicken on both sides until golden. Remove from the pan.
2. Heat some olive oil in a pot over medium. Fry the onion until slightly translucent. Add the garlic, ginger and curry powder and fry until fragrant.
3. Add the peanut butter, honey, coconut milk and chicken stock. Whisk until combined.
4. Add the chicken breasts, reduce the heat to low and simmer gently for 30–35 minutes.
5. Remove the chicken from the sauce and shred.
6. Simmer the sauce over medium for 10 minutes, until slightly reduced.
7. Remove the sauce from the heat and add the chicken and coriander.
8. Preheat oven to 180°C. Cut each phyllo sheet into quarters.
9. Lay the 12 squares on a lined baking sheet and brush with olive oil. Bake until golden and crisp, watching to ensure they don’t burn.
10. Place a phyllo sheet on each place and top with chicken filling. Continue until you have 2 layers of filling and 3 layers of phyllo for each stack of deconstructed chicken pies.

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

If you like this flavour combo, you’ll love this peanut chicken noodles recipe too!

The post Deconstructed chicken pies with peanut butter appeared first on MyKitchen.

Get your daily dose of essential omegas with these healthy breakfast wholewheat flapjacks with chia and lemon. Chia seeds are rich in omega-3, so you should definitely be enjoying a sprinkling over your food each day.

MAKES 8 // COOKING TIME 30 min

INGREDIENTS
2 cups wholewheat flour
2 tsp baking powder
1 tsp bicarbonate of soda
5 tbsp chia seeds
4 tbsp honey, plus extra to serve
2 cups buttermilk
Zest of 2 lemons, plus extra to serve
2 eggs, separated
2 tbsp coconut oil
1½ cups yoghurt
1 cup raspberries

METHOD
1. Mix together the flour, baking powder, bicarb and chia seeds.
2. Beat the honey, buttermilk, lemon zest and egg yolks.
3. Add the wet mixture into the dry and mix until combined.
4. Beat the egg whites until soft peaks form. Fold into the batter.
5. Heat a non-stick pan over medium and add 1 tbsp of coconut oil.
6. Pour ⅓ cup batter into the pan and cook for 2–3 minutes, until you see bubbles on the side. Flip and cook for another 2 minutes, until cooked through. Repeat until your batter is finished.
7. Serve the wholewheat flapjacks warm with yoghurt, lemon zest, honey and raspberries.

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

Since it’s summer, this blueberry, chia and walnut smoothie will make a great brekkie option!

The post Wholewheat flapjacks with chia and lemon appeared first on MyKitchen.

Who doesn’t love a steaming pasta dish? Get your daily dose of essential omegas for optimal health with this yummy roasted tomato and sardine pasta!

SERVES 4 // COOKING TIME 1 hour 5 min

INGREDIENTS
For the roasted tomatoes
2 cups Rosa tomatoes
3 tbsp olive oil
2 tbsp balsamic vinegar
For the pasta
2 garlic cloves, thinly sliced
¼ cup olive oil
2 tins pilchards in tomato sauce
¾ cup grated hard cheese, plus extra to serve
2 tbsp chopped dill, plus extra to serve
500 g spaghetti

METHOD
For the roasted tomatoes
1. Preheat oven to 200°C.
2. Combine all the ingredients in a roasting tray and season well.
3. Roast for 30 minutes, until the tomatoes are bursting.
For the pasta
1. Fry the garlic in the olive oil over a low heat.
2. Turn the heat up to medium and add the sardines and tomato sauce, followed by the roasted tomatoes, hard cheese and dill.
3. Allow to simmer for 5 minutes.
4. Cook the spaghetti according to packet instructions. Drain, reserving 1 cup cooking water.
5. Toss the pasta into the sauce and slowly drizzle in the reserved cooking water until the sauce has reached your desired consistency.

Recipe & styling: Elizabeth Mackenzie
Photography: Jotham van Tonder

The post Roasted tomato and sardine pasta appeared first on MyKitchen.