Forget the pang of multiple pots and pans, and keep it simple and delicious with these one-pot wonders. Not sure about where to start? Here are some of our yummy one-pot meals. (Cleaning up afterwards will be a breeze, too!) 

One pot chicken dinner

Serves 4 | Cooking time 40 minutes  

Ingredients 

1 kg chicken drumsticks & thighs
6 carrots, halved and peeled (keep the skins)
6 beetroots, quartered
4 thyme sprigs
2 garlic cloves, sliced
1 tsp paprika
1 cup white wine

Method 

1. Brown chicken pieces in some olive oil. Add carrots, beetroots, thyme, garlic and paprika. Fry on low for 10 minutes.
2. Add wine. Place the lid on the pot, leaving it open a crack. Simmer for 20 minutes, until the veggies are tender and the chicken is cooked. Season with salt and pepper.
3. Serve over couscous with a green salad.

Recipe & styling: Amerae Vercueil
Photography: Samantha Pinto/HMimages.co.za

One-pot Mediterranean chicken with couscous

Serves 4 | Cooking time 20 minutes 

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

Lamb potjie with roosterkoek

Serves 4 | Cooking time 2hr 10 minutes | Proofing time 1hr 20 minutes

Ingredients 

For the lamb potjie
1 kg lamb neck, cubed
1 tsp ground coriander
1 tsp cumin
2 tsp smoked paprika
¼ cup flour
2 tbsp vegetable oil
1 cup red wine
1 cube beef stock
2 tbsp soy sauce
2 tbsp tomato paste
2 thyme sprigs
2 bay leaves
½ bulb garlic, cloves intact
350g baby onions, peeled
225g baby carrots
4 celery stalks, chopped
250g mushrooms, halved

For the roosterkoek
2 cups flour
1 tsp salt
10g packet instant dry yeast
1 tsp sugar
1 cup lukewarm water

For the green harissa
2 green peppers, deseeded and quartered
2 green chillies
1 garlic clove, chopped
1 cup fresh coriander
Zest and juice of 1 lemon
½ cup olive oil
½ tsp ground coriander
½ tsp cumin
1 tsp smoked paprika
1 tbsp red-wine vinegar
1 tbsp sugar or honey

Method 

For the potjie
1. Season the lamb with ground coriander, cumin and paprika, then dust each piece in flour until well coated.
2. Heat the oil in a pot over medium heat and brown the lamb in batches, until golden all over.
3. Transfer all the lamb and juices to a heated potjie pot and add the red wine, stock cube, soy sauce, tomato paste, thyme, bay leaves, garlic and enough boiling water to just cover the meat.
4. Bring to the boil, then reduce the heat and simmer for at least 1 hour or until the lamb is tender.
5. Add the onions, carrots, celery and mushrooms, and cook for a further 30 minutes or until the vegetables are soft.

For the roosterkoek
1. Mix together the flour and salt in a bowl. Mix yeast, sugar and water in a separate bowl. Set aside for 5 minutes.
2. Add the yeast mixture to the flour and mix until combined. Knead for 5 minutes, until it is smooth and elastic. Place the dough in an oiled bowl, cover with a damp cloth and allow to proof in a warm place for 1 hour, until doubled in size.
3. Turn the dough out onto a floured surface and knead for 1-2 minutes. Divide the dough into 8 balls. Place the dough balls on an oiled baking tray and allow to rise again for about 20 minutes.
4. Place the dough balls between an oiled braai grid and cook them over low coals for 15-20 minutes, turning occasionally, until they are all cooked through.

For the green harissa
1. Preheat the oven grill.
2. Place the peppers, cut-side down, and the chillies on a baking tray and pierce a few holes in the chillies so that they don’t explode. Grill until blackened and blistered. Remove from the oven, wrap in foil and set aside for 10 minutes.
3. Peel the peppers and chillies, then remove the seeds from the chillies. Place the peeled peppers, chillies and remaining ingredients in a blender and blend to form a paste.
4. Drizzle each serving of potjie with green harissa and serve with roosterkoek on the side.

Quick tip: Cut down on prep time by using store-bought  bread dough for your roosterkoek, available at most supermarkets.

Recipe & Styling: Marizka Du Toit
Photography: Jurie Senekal

The post Budget-Friendly One-Pot Wonders appeared first on MyKitchen.

Simplify your dinner by making this hassle-free one pot spinach and artichoke bake. Serve with ciabatta (and maybe some wine).

SERVES 4 // COOK TIME 15 min

INGREDIENTS
1 onion, diced
2 tbsp olive oil
2 tbsp butter
2 tbsp flour
2 cup milk
400 g baby spinach
400 g artichoke, heart and leaves, quartered
100 g white mature cheddar, grated
Ciabatta, toasted to serve

METHOD
1.  Sauté the onion in a large frying pan with a fitted lid on medium-low heat with oil for 5 minutes.
2.  To start the sauce, add the butter to the saucepan to melt. Add the flour and stir until absorbed, then slowly pour in the milk. Use a whisk to avoid lumps.
3. Add in all the spinach, close the lid and allow to steam for 2–3 minutes until wilted. Add the artichokes, cheese and then season. Allow to simmer for 2 minutes.
4. Place under a hot grill for 3–5 minutes until golden brown. Remove and set aside, allow to cool and serve with toasted ciabatta.

Recipes & styling: Amerae Vercueil
Photography: Andreas Eiselen

We’re bringing you the best of both worlds with our satisfying mock meat recipe, sweet potato schnitzels. It is wholesome, delicious, and will keep you wanting more.

The post Spinach and artichoke bake with ciabatta appeared first on MyKitchen.

Simplify your weekday dinners with ingredients all cooked in one pot – like our traditional trinchado –  to make more time for winding down and relaxation.

Serves 4 // COOKING TIME 30 min

INGREDIENTS
2 tbsp butter
2 tbsp olive oil
1 kg rump or fillet
2 large onions, diced
2 red chillies
1 garlic clove, crushed
1 cup beef stock
1 cup red wine
1 bay leaf, extra for serving
½ cup cream
Salt and pepper to taste
1 sprig fresh rosemary, to serve

METHOD
1. Heat the butter and oil in a heavy-based pan. Seal the steak on each side, depending on your preferred doneness, and set aside to rest.
2. Lower the heat and sauté the onions in the remaining steak residue in the pan. Add 2 tablespoons of water for the onions to turn soft without burning. When the water has evaporated, add the chillies and garlic and cook for about a minute.
3. Add the stock and wine. Bring to a boil and stir continually.
4. Add the bay leaf, and simmer on low heat for 3 minutes.
5. Add the cream and stir through. Cut the steak into strips and add to the sauce.
6. Season the trinchado to taste and serve with a sprig of rosemary.

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

For something quick and easy, check out our sweet and sour pork pot.

The post Simplify dinner with our one-pot-wonder trinchado 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.

There’s nothing greater than arriving at the dinner table to find a delicious roast waiting! Our one pot chicken dinner is the perfect weeknight meal option for the whole fam.

SERVES 4 // COOKING TIME 40 min

INGREDIENTS
1 kg chicken drumsticks & thighs
6 carrots, halved and peeled (keep the skins)
6 beetroots, quartered
4 thyme sprigs
2 garlic cloves, sliced
1 tsp paprika
1 cup white wine

METHOD
1. Brown chicken pieces in some olive oil. Add carrots, beetroots, thyme, garlic and paprika. Fry on low for 10 minutes.
2. Add wine. Place the lid on the pot, leaving it open a crack. Simmer for 20 minutes, until the veggies are tender and the chicken is cooked. Season with salt and pepper.
3. Serve over couscous with a green salad.

Recipe & styling: Amerae Vercueil
Photography: Samantha Pinto/HMimages.co.za

The post One pot chicken dinner appeared first on MyKitchen.

Before we know it, winter will be creeping in so we’d like to treat you to our top 3 one-pot pasta recipes that you need in your life. They are comforting and warm and delicious so tuck in and enjoy!

Chicken & lemon linguine pasta

SERVES 4–6 // COOKING TIME 45 min

INGREDIENTS
Olive oil
2 chicken breasts
2 garlic cloves, sliced
1 L chicken stock
4 thyme sprigs
Zest and juice of 1 lemon + zest to serve
300 g linguine
1 cup white wine (optional)
Parmesan, to serve

METHOD
1. Heat 1 tbsp oil in a pot and brown the chicken and garlic.
2. Add stock, thyme, and lemon zest and juice. Bring to a simmer. Once the chicken is cooked through, 20 minutes, remove it from the pot and allow to cool.
3. Bring the stock to the boil and add pasta and wine (if using). Cook for 8–10 minutes, until the pasta is al dente.
4. Meanwhile, shred the chicken. Stir it through the cooked pasta.
5. Serve with a drizzle of oil, lemon zest and Parmesan.

Beefy spaghetti arrabbiata

SERVES 4–6 // COOKING TIME 25 min

INGREDIENTS
2 garlic cloves, crushed
1 onion, diced
400 g beef cubes
10 g tomato paste
1 tbsp sugar
2 tsp dried mixed herbs
2 red chillies, chopped
400 g tin chopped tomatoes
200 g sun-dried tomatoes
1 L beef stock
300 g spaghetti

METHOD
1. Heat some vegetable oil in a pot and fry the garlic and onion until translucent.
2. Add the beef, tomato paste, sugar, mixed herbs and chilli. Stir until the beef is fully coated, then cook until slightly browned.
3. Mix in the chopped tomatoes and sun-dried tomatoes.
4. Add stock and bring to the boil. Add spaghetti and cook for 8–10 minutes, until al dente.

Creamy mushroom & mustard farfalle

SERVES 4–6 // COOKING TIME 30 min

INGREDIENTS
1 onion, diced
2 garlic cloves, crushed
2 tbsp black mustard seeds
1 L vegetable stock
300 g farfalle
400 g mushrooms, thinly sliced
1 cup cream

METHOD
1. Heat some vegetable oil and fry the onion and garlic until translucent. Add the mustard seeds and cook for 2 minutes, until fragrant.
2. Add the vegetable stock and pasta. Bring to the boil and cook for 5 minutes.
3. Add the mushrooms and cream, and cook until the pasta is al dente and the sauce has thickened, about 5 minutes. Season to taste and serve.

The post PASTA LA VISTA – 3 pasta recipes you need in your life appeared first on MyKitchen.