Cooking can sometimes be a bit of a hassle, especially when there’s a lot of dishes to clean up afterwards! Luckily you won’t have that problem with this absolutely divine one-pot tuscan chicken recipe – if you do, it will be worth it!

SERVES 4  •  TOTAL TIME 30 min

For the chicken
Salt ½ tsp
Pepper ½ tsp
Paprika ¼ tsp
Garlic powder 1 tsp
Italian herbs 2 tsp
Chicken breast fillets 4

For the creamy garlic and white-wine sauce
Vegetable oil 2 tbsp
Onion, finely chopped 1
Garlic cloves, minced 3
Italian herbs 2 tsp
Tomato paste 2 tbsp
Paprika ½ tsp
Cherry tomatoes 125 g
White wine ½ cup
Chicken stock 1 cup
Cream 1 cup
Parmesan 2 tbsp Baby spinach 2 cups

To serve
Fresh basil ¼ cup
Fresh bread loaf, toasted
For the chicken

Method
1. Mix the salt, pepper, paprika, garlic powder and Italian herbs. Press the sides of the chicken into the seasoning mix, coating evenly.
2. Add some oil to a large pan over medium-high heat. When hot, add the chicken and cook for 3–4 minutes on each side until browned and golden. Remove the chicken from the heat and set aside.

For the creamy garlic and white-wine sauce
1. Glaze the same pan with more oil and reduce the heat to medium.
2. Fry the onion until softened. Add the garlic, Italian herbs, tomato paste, paprika and tomatoes. Fry until fragrant.
3. Add the white wine and using a wooden spoon, scrape any bits off of the base of the pan. Simmer for 2–3 minutes. Add the chicken stock and bring the mixture to a boil. Reduce the heat to a simmer and cook for 10 minutes, until reduced by half.
4. Keep the mixture on a simmer and stir through the cream, cheese and spinach. Place the chicken back into the pan. Spoon some sauce over the chicken to coat, then cover with a lid. Switch off the heat but keep the pan on the stove – this will allow the chicken to finish cooking through poaching.
5. Serve the Tuscan chicken with basil and some crusty bread on the side.
Top Tip Add a side of rice to this dish to bulk it up. It’s perfect for lunch the next day, too.

Recipes & styling: Sjaan van der Ploeg
Styling Assistants: Jezza-Rae Larsen & Kirsty Buchanan
Photography: Peet Mocke/hmimages.co.za

We love Indian food especially this simple butter chicken! It may be simple, but it is still packed with flavor and perfect for cosy winter evenings.

The post Quick And Easy One-Pot Tuscan Chicken appeared first on MyKitchen.

This Asian chicken noodle soup is the perfect dish to make if you have some left-over rotisserie chicken, and especially if you’re feeling a bit sick!

SERVES 4 // COOK TIME 25 min

INGREDIENTS
1 tbsp olive oil
3 cm ginger, peeled and grated
2 cloves garlic, peeled and crushed
2 small red chillies, seeded and finely chopped, plus extra to garnish
1.5 L chicken stock
500g roast chicken, shredded
¼ cup soy sauce
1 tbsp brown sugar
450g Hokkien or egg noodles
150g bok choy, roughly chopped
4 spring onions, sliced, to garnish

METHOD
1. Heat the olive oil in a large pot over medium heat. Add the ginger, garlic and chillies and cook for 1 minute. Add 2 cups of the stock and bring to the boil.
2. Reduce the heat, add the shredded chicken and cook for 5 minutes.
3. Add the remaining stock, soy sauce and sugar and bring back to the boil. Add the noodles and bok choy and cook for 2 minutes, until the leaves have wilted.
4. Allow to stand for 5 minutes for the noodles to soften before dishing up into bowls. Garnish with spring onions and extra chilli to serve.

This wholesome feta-stuffed chicken with rocket salad has everything you need in a meal: lean protein, healthy fats, greens, cheese… Need we say more?

The post Asian chicken noodle soup appeared first on MyKitchen.

A one-pot wonder for the whole family to enjoy! This corn fritter cake with smoked trout and chilli sour cream has everything you need for a fast and tasty weeknight meal.

SERVES 4 // COOKING TIME 25 min

INGREDIENTS
3 eggs
1½ cup milk
1 cup cake or gluten-free flour
1 onion, diced
1 cup green peas
2 cups frozen corn
Salt and pepper
1 cup sour cream
Cayenne pepper
1 tsp paprika
Lemon
Dill
100 g smoked trout

METHOD
1. Whisk the eggs and milk. Sift the flour over the wet mixture. Add the onion into the mixture along with the peas and corn, and mix.
2. Prepare a large saucepan to a medium heat, pour the mixture in, season and close with a fitted lid. Allow to cook for 5 minutes. Place under a grill for 3 minutes to allow the top to cook to a golden brown colour.
3. Prepare the topping by mixing the sour cream, cayenne and paprika together. Serve with lemon, dill and smoked trout.

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

The post Corn fritter cake with smoked trout and chilli sour cream appeared first on MyKitchen.