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.

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

SERVES 4 // TOTAL TIME 55 min + marination

INGREDIENTS

For the chicken marinade

Boneless chicken fillets, sliced into short strips 4 
Plain yoghurt ¾ cup 
Garlic cloves, minced 3 
Piece ginger, grated 3 cm 
Garam masala 1 tsp 
Ground cumin 1 tsp 
Turmeric 1 tsp 
Chilli powder ½ tsp 

For the sambal

Oil 1 ½ tbsp 
Red chillies, washed & de-stemmed 200 g 
Garlic clove, minced 1 
Lime juice 1 tbsp 
Salt 2 tsp 
Brown sugar 1 tbsp 

For the curry

Oil 2 tbsp 
Onion, chopped 1 
Garlic cloves, minced 3 
Piece ginger, grated 2 cm 
Butter 2 tbsp 
Garam masala 2 tbsp 
Ground cumin 1 ½ tsp 
Turmeric ½ tsp 
Tomato paste 2 tbsp 
Tin tomatoes 1 × 400 g
Chicken stock 1 cup 
Sugar 1 tbsp 
Cream 1 cup 

To serve

Basmati rice, cooked
Roti 4 
Coriander sprigs, to garnish

METHOD

For the chicken marinade

1. Place all ingredients in a bowl and mix to coat the chicken evenly. Cover and set aside for at least 3 hours to marinate.

For the sambal

1. Place the oil in a pan over high heat. Once hot, add the chillies and garlic, then fry for 30 seconds.
2. Remove from the heat and add to a food processor with the remaining ingredients. Blend into a rough paste, then transfer to a jar and set aside.

For the curry

1. Place the oil in a pot over medium heat. Add the onion and fry for 4 minutes. Add the garlic and ginger and fry for 1 min until fragrant. Add the butter, garam masala, cumin, turmeric and tomato paste. Fry for a minute, stirring well. 
2. Add the tinned tomatoes, stock and sugar. Bring to a boil, then reduce to a simmer. Cook for 20–30 min, until reduced.
3. Add the cream, chicken and marinade to the sauce and cook for 10 minutes or until the chicken is cooked. 
4. Serve in bowls with rice, warm roti, coriander and sambal.

Recipes & styling: Sjaan van der Ploeg
Styling assistant: Jezza-Rae Larsen, Kirsty Buchanan
Photography: Chanelle Naudt/hmimages.co.za

You can’t deny that curry on a cold winters day is not the absolute best! So why not ditch the usual chicken or veg and try our crab curry recipe instead!

The post Simple butter chicken  appeared first on MyKitchen.

This Portuguese chicken recipe is super tasty, easy to make and has less than 7 ingredients, excluding pantry staples of course!

SERVES 4 // PREP TIME 15 min // COOK TIME 1 hr 5 min

INGREDIENTS
6 skin-on chicken pieces
2 tbsp + 1 tsp Portuguese spice mix
1 tbsp oil
2 bell peppers, cored and diced
1 cup white rice
1 tin (410 g) tomato & onion mix
½ cup frozen peas
Parsley, to garnish
Lemon juice, optional

METHOD
1. Pat the chicken dry with a paper towel and rub all over with 2 tbsp Portuguese spice, salt and pepper.
2. Heat the oil in an ovenproof pan. Cook the chicken pieces skin-side down until crisp. Turn and cook until browned all over. Set aside on a plate.
3. Lower the heat and add the bell peppers. Cook until slightly softened, but still tender. Add in the rice and stir-fry until it smells nutty and is starting to pop. Add in 1 tsp Portuguese spice mix and fry for a few seconds until aromatic.
4. Add in the tinned tomato & onion mix and 2 cups of water, then stir well to combine. Simmer for 5 minutes, stirring occasionally. 
5. Place the chicken pieces back in the pan along with any juices. Cover the pan with a lid or piece of tin foil and place in the oven for 40 min or until rice is tender and liquid is absorbed.
6. Place the peas in a heatproof bowl and cover with boiling water. Leave for 10 minutes, then drain. Remove the covering from the pan and move the chicken to a plate. Stir the peas through the rice. Place the chicken pieces back on top of rice and grill for 8–10 minutes or until chicken is golden and crisp.
7. Garnish with parsley and a drizzle of lemon juice, if desired. 

Recipes & styling: Jezza-Rae Larsen, Sjaan van der Ploeg
Photography: Chanelle Naudt

Spice up your spaghetti and meatballs, the ultimate childhood comfort food, by making our delicious Mediterranean meatball recipe. 

The post Portuguese chicken with rice appeared first on MyKitchen.

Pasta is always a winner no matter what time of the year it is. So the next time you’re craving it, why not try our nutty chicken and lemon tagliatelle one?

SERVES 4 // PREP TIME  10 min // COOK TIME 15 min

INGREDIENTS
50 g sun-dried tomatoes, roughly chopped
4 chicken breasts
1 cup chicken stock
500 g tagliatelle
1 garlic clove, minced
1 cup full-cream yoghurt
Zest of 1 lemon  
⅓ cup lemon juice
2 sprigs fresh thyme, leaves picked
⅓ cup flaked almonds, toasted

METHOD
1. Cover the sun-dried tomatoes with boiling water and set aside to rehydrate.
2. Place the chicken breasts and stock in a pan over medium heat, cover and poach for 10 minutes or until cooked through.
3. Remove the chicken from the stock and shred using two forks, then set aside until needed.
4. Cook the pasta according to the package instructions, then drain and set aside.
5. Heat a little oil in a pan over medium heat and fry the garlic for 30 seconds until fragrant. Add the shredded chicken and drained sun-dried tomatoes, followed by the yoghurt, lemon zest and juice. Sprinkle with fresh thyme and season to taste.
6. Stir the pasta through the sauce until heated through. Serve with the toasted almonds and extra thyme sprig

To reduce waste and infuse more flavour into the dish, use the oil from the sun-dried tomatoes wherever this recipe calls for regular oil.

Recipes & styling: Marizka du Toit
Photography: Jurie Senekal

Gain a taste of Italy with this tasty Sicilian sardine pasta. And you probably already have a bunch of the ingredients in your fridge and pantry!

The post Nutty chicken and lemon tagliatelle appeared first on MyKitchen.

This crumbed chicken recipe wth butternut wedges and home-made tomato sauce is quick and easy, but tastes like you’ve just stepped into a gourmet bistro!

SERVES 4 // COOK TIME ± 40 mins

INGREDIENTS
500g butternut, cut into wedges
¼ cup olive oil
Salt and pepper
½ cup flour
3 tbsp lemon salt
½ cup panko breadcrumbs
2 tbsp chopped parsley
Zest of 1 lemon
3 cloves garlic, peeled and crushed
4 chicken breasts
2 eggs, beaten
1 onion, peeled and finely chopped
2 red chillies, finely chopped
3 tbsp tomato paste
2 tins whole cherry tomatoes
1 cup water
2 tbsp sugar
Micro herbs, to garnish

METHOD
1. Preheat the oven to 200°C.
2. Place the butternut in a roasting pan and drizzle with half of the olive oil. Season and place in the oven for 20 to 25 minutes, or until almost tender.
3. Meanwhile, mix the flour, lemon salt and some pepper together in a bowl. In a separate bowl, mix together the panko breadcrumbs, parsley, lemon zest and one crushed garlic clove.
4. Dip the chicken breasts in the flour mixture, then the egg, and coat well with the crumb mixture.
5. Place the crumbed chicken on a foil-lined baking tray and bake for 20 minutes, or until the crust is golden and the chicken is cooked through.
6. While the chicken is cooking, heat the remaining olive oil in a pot. Fry the onion until soft, then add the remaining garlic and the chillies. Cook for two to three minutes.
7. Add the tomato paste, tinned tomatoes and water, and cover with the lid. Allow the sauce to simmer on a low heat for 20 to 25 minutes until reduced.
8. Add the sugar, season well and check the consistency. If the sauce is too thick, add more water; if the sauce is too runny, continue cooking with the lid off.
9. Serve the tomato sauce in a bowl, topped with the butternut wedges and crumbed chicken. Garnish with micro herbs.

These Hawaiian chicken burgers are the perfect summer dish. Easy-to-make, refreshing and super tasty! Serve with potato wedges and you’re good to go!

The post Crumbed chicken, butternut wedges and tomato sauce appeared first on MyKitchen.

Get creative and add fresh nasturtiums to your meal, like in this tasty chicken pancakes recipe. The result? Summer on a plate!

SERVES 8 // COOK TIME ± 40 mins

INGREDIENTS
4 eggs
1 cup flour, sifted
1½ cups milk
Salt and pepper
2 red chillies, chopped
1 cup nasturtium flowers
4 chicken breasts
2 tbsp olive oil
8 baby corn, sliced
3 mixed peppers, diced
1 cup salsa
½ cup fresh coriander leaves

METHOD
1. Combine the eggs, flour, milk and a pinch of salt in a food processor. Then transfer to a medium bowl and stir in the chopped chillies.
2. Ladle about one third of a cup of batter into a non-stick crêpe pan set over medium heat and quickly press a few nasturtiums into the pancake before the batter sets.
3. Cook on each side for about 30 seconds. Stack and set aside each pancake until you’ve used all the batter.
4. Brush each chicken breast with a little olive oil and grill in a hot pan until cooked through. Cut into strips and set aside.
5. Place about four strips of chicken, along with two tablespoons each of baby corn and peppers, in the centre of each pancake. Season well and top with a dollop of salsa and a sprinkling of coriander before folding the pancakes into wraps.

Sweet and salty flavours make these chicken wraps with cranberry and whipped feta a delicious pairing for you lunch prep!

The post Nasturtiums chicken pancakes appeared first on MyKitchen.