Basting the bird in butter gives you the juiciest, most tender roast chicken. Herbs such as sage, fennel and dill also work in herb butters.

Spicy herb roast chicken 

Serves 4

Ingredients

For the herb butter 

½ block (250g) butter, softened 

¼ cup chopped parsley 

3 Tbsp chopped mint leaves 

3 red chillies, deseeded and chopped 

2 cloves garlic, chopped 

Salt and milled pepper 

1 (about 1.3kg) whole chicken, giblets removed 

Wilted greens (baby spinach, green beans and mangetout) and lime wedges, for serving 

Method

1. Preheat oven to 200°C. 
2. Combine herb butter ingredients well and divide into 4 portions. 
3. Season chicken, then use your fingers to loosen the skin slightly from the flesh but keep the skin intact. 
4. Rub 1 portion of herb butter under the skin, evenly coating the chicken. 
5. Rub another portion of herb butter over the skin to cover the entire chicken.
6. Place in a lined deep baking dish and roast for 40-50 minutes or until cooked all the way through. 

7. Melt remaining butter in a pan and use it to baste chicken every 10 minutes while it is roasting. 
8. Toss wilted greens with any leftover melted herb butter.
9. Serve chicken on a bed of greens with lime wedges.

Compiled by: Lichelle May 

Photography: Fresh Living magazine 

Also read: Spring chicken dishes for delicious dinners

The post Spicy herb roast chicken  appeared first on MyKitchen.

You know that Sunday roast chicken that smells like pure happiness when you take it out of the oven? It’s going to do a double shift – well, a triple one actually! One simple chook can easily be transformed into three quick, inexpensive meals. Consider it the secret weapon of your weeknight meal plan! 

Butter Roasted Chicken

Serves 4-6

A simple and delicious roast chicken that can be enjoyed with your favourite side dishes or shredded for three easy recipes. A large 1.8kg chicken will yield about 5-6 cups of shredded chicken – more than enough for all three! 

Ingredients

¼ cup butter, softened
1 Tbsp paprika
1 tsp ground cumin
1 tsp ground coriander
1 lemon, zested and juiced
2 Tbsp olive oil
Salt and milled pepper
1.6-1.8kg whole chicken 

Method  

1. Preheat oven to 220°C. 
2. Combine butter, spices and lemon zest. Season. 
3. Using your fingers, gently separate the chicken skin from the meat.  
4. Rub the spiced butter underneath the skin of the chicken. 
5. Drizzle the chicken with olive oil and lemon juice. 
6. Season the outside of the chicken well. 
7. Roast the chicken for 20 minutes at 220°C, then lower the temperature to 180°C and roast for another 40-50 minutes or until cooked through and golden. 
8. Once cooked, remove the skin from the chicken and place between two baking trays. Roast the chicken skin for another 20 minutes or until crisp and all fat has rendered. 
9. Place the crispy chicken skin on a cooling rack and once cooled, store in an airtight container. 
10. Shred the chicken and use creatively in the following three easy recipes. 

Cook’s tip: Serving your chicken whole? Whip up a vibrant mix of melted butter, chopped parsley, lemon zest and juice, finely chopped sundried tomatoes and some chopped red chilli if you like some heat. Spoon it over the hot chicken before serving for a burst of flavour and colour. 

The coop’s best kept secrets 

Note 1: To check if your whole roasted chicken is perfectly cooked, pierce the thickest part of the thigh with a skewer or knife—if the juices run clear (no pink tinge), it’s ready to serve. 

Note 2: Didn’t use all your shredded chicken? Portion the chicken in cup measurements, pop into freezer-safe bags, and freeze. You’ll have ready-to-go protein for quick soups, salads, or wraps in minutes. 

Note 3: For fuss-free shredding, remove the chicken’s bones and skin, pop the meat into a large bowl, and use a hand mixer on low speed—the mixer will shred it in seconds with minimal effort. 

Pulled Chicken and Jalapeño Sliders

Serves 4-6 as a snack or light meal

Juicy chicken with a jalapeño kick in mini buns bring big flavour, little effort. 

Ingredients

1½ cups shredded chicken
⅔ cup BBQ or Prego sauce
¼ cup pickled jalapeños, chopped
½ red onion, finely chopped
Salt and milled pepper
12 brioche slider buns
120g Cheddar cheese, grated 

Method 

1. Preheat the oven to 180°C. 
2. Combine shredded chicken, BBQ or Prego sauce, jalapeños and red onion. Season. 
3. Halve the buns and pack the bottom buns with the chicken mixture and half of the cheese.  
4. Close the buns with the top lids and scatter the remaining cheese on the buns. 
5. Pop the buns in the oven for about 10-12 minutes or until the cheese is melted and golden. 

Chicken, Bacon and Apricot Pot Pies

Serves 4

Smoky bacon, sweet apricot and shredded chicken under golden pastry — cozy with a twist.  

Ingredients

1 Tbsp butter
Olive oil
1 onion, chopped
4 cloves garlic, grated
200g bacon bits
80g dried apricots, chopped
Salt and milled pepper
3 Tbsp butter
3 Tbsp flour
2 cups chicken stock
1¾ cup shredded chicken
Flour, for dusting
400g roll puff pastry
1 egg, beaten
Handful parsley, chopped
Chicken crisps, chopped, to serve
Salad, to serve 

Method 

1. Preheat oven to 200°C. 
2. Heat a pan with butter and a dash of olive oil. 
3. Sauté onion for 4-5 minutes, add garlic and fry another minute. 
4. Add bacon and apricots and fry for another 5-6 minutes or until the bacon is cooked and golden. Season. 
5. For the sauce, pot melt the butter in a pot. Add flour and mix to create a paste. Cook the mixture while stirring regularly for about 3-4 minutes until it turns a straw brown colour. 
6. Add stock and whisk to combine. Allow the sauce to boil for about 1-2 minutes. 
7. Combine bacon mixture, sauce and shredded chicken. 
8. Assemble pies by spraying 4 x 12cm ramekins or oven-proof bowls with non-stick spray. 
9. Divide the chicken filling between the ramekins. 
10. Lightly dust the work surface with flour and unroll the pastry. Cut out 4 circles slightly bigger than your ramekins. Place the pastry onto each ramekin. 
11. Crimp the pastry’s sides with your fingers and cut a cross in the middle of the pastry to allow steam to escape, resulting in a crispier pastry. 
12. Brush pastry with egg and pop in the oven to bake for about 35 minutes or until crisp and golden brown. 
13. Garnish the pies with crispy chicken skin and parsley. 
14. Serve the pies with your favourite salad. 

Chicken Satay Lettuce Cups

Serves 4

Nutty satay chicken in crisp lettuce — fresh, fast and full of flavour punch. 

Ingredients

For the satay sauce 

¼ cup smooth peanut butter
1½ Tbsp soy sauce
½ Tbsp fish sauce
⅔ cup coconut cream
½ Tbsp brown sugar
1 tsp ground coriander
Zest and juice of 1 lime  

1¾ cups shredded chicken
1 cup coleslaw mix
Salt and milled pepper
8 lettuce cups
Chicken skin crisps, to serve
½ tsp chilli flakes (optional)
Coriander, to serve 

Method 

1. For the satay sauce, heat all ingredients except the lime zest and juice for about 3-4 minutes and stir until well combined. 
2. Turn off heat, add lime zest and juice. Allow to cool. 
3. Combine shredded chicken, satay sauce and coleslaw mix. Season. 
4. To assemble, scoop the satay mixture into the lettuce cups and garnish with chicken skin, chilli flakes and coriander. 

 

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Recipes and styling by: Lichelle May
Photography: Austin Taylor

The post One bird, three fab feasts  appeared first on MyKitchen.

After her first smash-hit air fryer cookbook, our local best-selling author Louisa Holst is back with her second must-fry book. She’s serving up snacks, roasts, quick meals and dessert – all from her air fryer!  

Lemon and sage roast chicken 

SERVES 4-6 

Swap out the lemon for lime, orange or grapefruit if you prefer.  

Ingredients 

2 lemons 
1 (about 1.25kg) whole chicken 
45ml soft butter 
Handful fresh sage leaves 
30ml olive oil 
Salt and freshly ground black pepper, to taste 

Method 

1. Cut one of the lemons in half, then cut each half into thin half-moon slices. Cut the other lemon into quarters. 
2. Use your fingers to gently separate the skin from the chicken breast to create a pocket. Spread the soft butter carefully under the skin. Then, place the lemon slices and a few sage leaves under the skin. 
3. Put any leftover slices of lemon along with the lemon quarters and a sprig of sage into the cavity of the chicken. Tie the legs closed with string. 
4. Pat the chicken dry and rub with olive oil. Season well with the salt and pepper. 
5. Preheat the air fryer to 160 °C. Put the chicken, breast side down, into the basket of the air fryer and cook for 20 minutes. 
6. Turn the chicken over and baste with a little more olive oil. Cook for a further 20-30 minutes until the chicken is cooked and golden, and the juices run clear. Use a meat thermometer to check: the temperature should be 85°C. 
7. Remove from the air fryer and set aside to rest for 10 minutes before carving and serving.

Bean and biltong nachos 

SERVES 4-6 

These nachos are topped with spicy beans and biltong. They’re easy to prepare in the air fryer and will go down very well with a cold beer. 

Ingredients 

250g packet of nacho chips
1 can (400g) red kidney beans, drained 
200g baby rosa tomatoes 
30ml canola oil 
15ml Mexican taco spice 
50ml ready-made chipotle or BBQ sauce 
125ml biltong, thinly sliced 
Half a red onion, thinly sliced 
250ml grated Cheddar 
1 ripe avocado, peeled and sliced 
Sour cream and fresh coriander, to serve 

Method 

1. Preheat the air fryer to 200°C. Place the nachos in the air fryer basket and heat for 2-3 minutes until crisp. Toss halfway through the cooking time. Remove from the air fryer and set aside. 
2. Mix together the beans, tomatoes, oil, taco spice and chipotle or BBQ sauce in a bowl. Toss to coat. 
3. Put the bean mixture into the basket of the air fryer and cook for 4-5 minutes, stirring halfway through the cooking time. Remove from the air fryer and set aside. 
4. Divide the nachos between two ovenproof containers or aluminium foil containers. 
5. Top the nachos with the bean mixture. Sprinkle with biltong, sliced onion and cheese.
6. Put one of the containers into the air fryer and cook at 200 °C for about 5-6 minutes until the cheese has melted. Repeat with the remaining batch. 
7. Serve hot, topped with avocado, sour cream and coriander.

Spiced roasted butternut salad with peaches 

SERVES 4-6 

The sweet and spicy flavours of this colourful salad are sure to be a hit at your next braai. Simply add 250ml cooked couscous or quinoa and top with crumbed feta if you prefer a more substantial salad. 

Ingredients 

FOR THE SALAD  

500g cubed butternut 
1 onion, cut into wedges 
30ml canola oil 
20ml Cape Malay or mild curry powder 
1 green pepper, seeded and diced
1 can (410g) sliced peaches, drained 
125g snow peas, raw or blanched 
15ml mixed seeds, toasted  

FOR THE DRESSING  

30ml canola oil 
15ml chutney 
25ml red wine vinegar 
1ml ground turmeric 
5ml soy sauce 
1 fresh chilli, seeded and chopped 

Method 

1. For the salad, cut the butternut pieces in half if they are quite big. Put the cubes into a bowl and add the onion wedges. Add the oil and toss to coat. 
2. Preheat the air fryer to 180 °C. 
3. Place the butternut and onion in the air-fryer basket and cook for 15 minutes. Remove the ingredients from the air fryer and return to the bowl. Add the curry powder and stir to coat well. 
4. Return the ingredients to the basket of the air fryer and cook for a further 15-20 minutes until tender. Remove from the air fryer and set aside to cool. 
5. Add the green pepper, peaches and snow peas. 
6. Mix together the dressing ingredients. 
7. Drizzle the dressing over the salad and sprinkle with the seeds to serve.

Words: Chad January  
Recipes: Louisa Holst  
Photographs: Donna Lewis 

Also read: 5 TikTok airfryer hacks you have to try

The post 3 noteworthy air fryer recipes by Louisa Holst  appeared first on MyKitchen.

Gather your loved to ones and serve a sophisticated, showstopping spread to celebrate the most wonderful time of the year. 

Mediterranean lamb with roast peppers 

Cooking time: 1 hour // Serves: 8–10 

Ingredients  

1.5kg rolled deboned leg of lamb 
Salt and black pepper 
Oil, for searing 
4 red peppers, quartered and seeds removed 
120g basil pesto 
125g mozzarella cheese, torn (or use feta)  

For the dry rub

4 tsp cumin seeds 
2 tsp coriander seeds 
1 Tbsp smoked paprika 
½ Tbsp sumac or za’atar (optional) 
1 tsp brown sugar 
½ punnet fresh thyme, leaves picked 
½ tsp garlic salt 
Grated peel of 2 lemons  

For serving  

8 naan breads or pitas, toasted 
Lemon wedges 

Method 

1. Take lamb out of the fridge an hour before cooking to bring it to room temperature. 
2. Season lamb, combine dry rub ingredients and rub all over meat, coating evenly. 
3. Heat oil in a large pan and sear lamb on all sides until brown and caramelised. 
4. Place lamb in a roasting tray with red peppers around it. 
5. Roast in the oven at 180°C for 25-30 minutes per kilogram for medium doneness. (1.5kg = 45 minutes.) 
6. After 25 minutes remove the red peppers and place in a separate baking tray, cover and set aside. 
7. Remove lamb once done and rest for at least 10 minutes. 
8. Reheat peppers in the oven and arrange around rested lamb. 
9. Add dollops of pesto into peppers and dot with cheese. 
10. Serve sliced lamb and peppers with flatbreads and lemon wedges on the side.

Hasselback butternut with gremolata and baked feta 

Cooking time: 1 hour // Serves: 8 (as a side) 

Ingredients  

4 medium butternuts, halved, seeds removed and peeled 
2 whole bulbs garlic, halved 
Olive oil, for drizzling 
1 Tbsp smoked paprika or chilli flakes 
Handful fresh coriander, chopped 
Salt and black pepper 
½ cup butter 
Juice of 1 lemon 
Handful fresh sage 
3 discs feta 

For the gremolata:  

Handful each fresh mint, parsley and coriander 
2 red chillies, deseeded and chopped 
½ red onion, finely chopped 
¼ cup olive oil 
Juice and grated peel of 1 lemon
Salt and black pepper 
½ ciabatta bread, torn into chunks and toasted 

Method 

1. Thinly slice butternut hasselback-style – see picture below (be careful to not cut all the way through). 
2. Place butternut and garlic on a greased oven tray, drizzle with oil, sprinkle with paprika or chilli flakes and coriander, and season well. 
3. Heat butter in a pan on medium-high heat until browned and foamy. Remove from heat and pour into a heat-safe bowl, add lemon juice and sage, and set aside to infuse. 
4. Roast butternut in the oven at 180°C for 25 minutes, basting often with the butter. 
5. After 25 minutes, place the whole feta discs around butternut and roast for 10-15 minutes, basting with butter every 5 minutes. 
6. Blitz gremolata ingredients, except the ciabatta, in a blender to form a chunky paste (or use a pestle and mortar). Season well. 
7. Toss in toasted ciabatta chunks and stir to coat in paste. 
8. Serve butternut with gremolata and feta.

Roast chicken with bacon, sweet potato & garlic stuffing 

Cooking time: 1.5 hours // Serves: 4–6 

Ingredients  

1.3kg whole chicken, giblets removed 
2 red onions, quartered 
1kg baby potatoes, washed 
Oil, for roasting 
Salt and black pepper 
Fresh coriander, for garnish (optional) 

For the stuffing:  

Oil, for frying 
1 packet (200g) streaky bacon, chopped 
1 medium-size orange sweet potato, peeled and cubed 1 onion, chopped 
4 cloves garlic, finely chopped 
3 sprigs fresh thyme, leaves chopped 
Handful fresh parsley, chopped 
1½ cups (130g) breadcrumbs 
Salt and black pepper 
1 egg  

Method  

1. To make the stuffing, heat oil in a pan over medium heat and fry bacon until golden. Remove and drain on kitchen paper. 
2. In the same pan, fry sweet potato cubes until just starting to brown, about 5 minutes. 
3. Add onion, garlic and herbs, and fry for 5–8 minutes, stirring often. 
4. Tip in breadcrumbs and bacon, season and cook for 2 minutes more. 
5. Remove from heat and allow to cool before mixing through the egg. 
6. Season chicken, outside and inside the cavity, and spoon stuffing into cavity. 
7. Truss the chicken (see Chef’s Tip below). This is optional but ensures the best result – it keeps its shape and cooks evenly. 
8. Place red onions and baby potatoes in a roasting tray, toss with oil, season and place the chicken on top. 
9. Roast in the oven at 180°C for 60–80 minutes, basting regularly with juices. (It’s done when the skin is golden all over and the juices run clear when the chicken is pricked with a sharp knife.) 
10. Serve chicken with roasted potatoes and onion, coriander and pan juices.

Green goddess salad 

Cooking time: 15 minutes // Serves: 8 (as a side) 

Ingredients  

1 punnet (300g) Brussels sprouts, halved 
Olive oil, for drizzling 
3 cloves garlic, chopped 
Salt 
300g asparagus, stems trimmed 
125g mangetout (sugar snap peas) 
350g tenderstem broccoli 
Handful fresh peas
2–3 handfuls baby spinach 
4–5 radishes, thinly sliced 
2 Tbsp mixed seeds or nuts  

For the dressing:  

1 cup sour cream 
Grated peel of 1 lime (or lemon) 
Handful fresh mint and parsley, chopped 
Salt and black pepper 

Method  

1. Place Brussels sprouts on an oven tray, drizzle with oil, sprinkle with garlic and season with salt. 
2. Roast in oven at 180°C for 7–10 minutes or until lightly golden. Set aside to cool. 
3. Blanch the asparagus, mangetout, broccoli and peas (see Chef’s Tip above). 
4. On a serving platter, combine roasted Brussels sprouts with blanched veggies, baby spinach and radish. 
5. Combine dressing ingredients. Season. 
6. Serve salad with dollops of dressing and sprinkled with seeds or nuts.

Gin & tonic lemon meringue 

Cooking time: 1 hour // Serves: 8–10 

Ingredients  

For the base  

2 packets (200g each) Marie biscuits, finely crushed 
1 cup (250g) butter, melted  

For the filling

1 ½  cups (375ml) milk 
1 ½ cups (330g) castor sugar
½ cup (125ml) cream 
4 large egg yolks 
½ cup (125ml) cornflour 
Juice (480ml) and grated peel of 8 lemons 
1 tsp vanilla essence 
1 cup (250g) cold butter, cubed 
¼ cup gin (optional)  

For gin syrup and candied fruit 

1 cup (250ml) tonic water 
1 ½ cups (300g) sugar 
2 lemons and 2 limes, thinly sliced
¼ cup gin  

For the meringue

4 large egg whites 
1/3 tsp (3ml) cream of tartar 
1 cup (220g) castor sugar 
1/3 tsp (3ml) vanilla essence 

Method  

1. Line a 20cm loose-bottomed cake or tart tin with baking paper.
2. Add biscuits and melted butter to a bowl and mix thoroughly until combined. 
3. Press biscuit base into the tin, pushing it 8cm up the sides. Chill in fridge until firm. 

For the filling

1. Heat milk and castor sugar in a pot and stir until sugar dissolves. 
2. Whisk cream, egg yolks and cornflour together in a bowl until thick and pale. 
3. Whisk into hot milk mixture in pot. 
4. Add lemon juice and grated peel, and cook, whisking vigorously, until thickened (about 5–10 minutes.) 
5. Stir in vanilla and butter until melted. 
6. Remove from heat, strain through a fine sieve into a bowl. Cool before stirring in gin. 
7. Pour cooled filling over biscuit base, smooth the top using the back of a spoon and refrigerate for at least 1 hour. 

For the syrup and candied fruit

1. Heat tonic water and sugar in a pot, stirring until sugar dissolves. Add lemon and lime slices and simmer for 30 minutes. 
2. Using tongs, transfer fruit slices to a baking paper-lined tray and leave to set. Take syrup off the heat, add gin and allow to cool. 
3. Arrange cooled candied fruit on top of tart filling and drizzle with gin syrup. 

For the meringue

1. Whisk egg whites and cream of tartar in a glass or metal bowl over a pot of simmering water (make sure the water doesn’t touch the bottom of the bowl) until mixture is warm to the touch. 
2. Transfer meringue mix immediately to a stand mixer (or use a hand-held electric mixer) and whisk until stiff-peak stage, adding 1 Tbsp castor sugar at a time at one-minute intervals. Once sugar is completely dissolved, whisk in vanilla. 
3. Dollop spoonfuls of meringue onto the tart. To brown the meringue (optional), use a baking/kitchen blowtorch, or place tart under a hot grill for 1–3 minutes until meringue has browned, keeping an eye out that it does not burn.

Recipes & photos courtesy of Fresh Living

The post A showstopping spread to celebrate special moments  appeared first on MyKitchen.

This ​​roast chicken with bulgur wheat, date and rosemary stuffing will get you into the Christmas spirit like no other dish.

SERVES 6 //  COOK TIME 1 hr 45 minutes

INGREDIENTS 
For the bulgur wheat date stuffing
2 tbsp vegetable oil
2 tbsp butter
2 onions, halved and sliced
1 tsp ground cinnamon
2 tsp ground cumin
2 tbsp finely chopped rosemary
1 cup bulgur wheat
2 cups boiling water
20 pitted dates, roughly chopped
For the roasted chicken
1 whole chicken
3 tbsp melted butter
1 tsp salt
1 tsp ground cinnamon
1 tsp ground cumin 
Rosemary sprigs, extra, to serve

METHOD
1.  For the bulgur wheat date stuffing:
2. Heat oil and butter in a large frying pan. Add onions and fry, stirring, for 5 minutes or until golden.
3.  Add cinnamon, cumin and rosemary and cook for a minute until fragrant.
4.  Add the bulgur wheat and stir to incorporate with the spices and onions. Add water and cook for 10 minutes until bulgar wheat is tender. Stir through the dates. 
5.  Transfer the mixture to a baking sheet to cool.
For the roasted chicken
1. Take chicken out of the refrigerator 1 hour before cooking to come to room temperature. 
2. Preheat oven to 200°C.
3. Place chicken in a roasting tray. Stuff the cavity of the chicken with the bulgur wheat date stuffing.
4. Brush the chicken with melted butter and sprinkle with salt and spices.
5. Warm-up any leftover bulgur wheat stuffing. Place on a large platter around the chicken to serve and garnish with extra rosemary.

Quick tip: Roast chicken for 1 – 1 ½ hours, depending on its size, until the skin is golden and crisp, and the juices run clear when the breast is pierced. If the chicken isn’t cooked and starts getting too dark, cover loosely with tin foil.  A good rule of thumb when roasting a whole chicken is to cook it 20 minutes per 500g of its total weight.

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 ​​Roast chicken with bulgur wheat, date and rosemary stuffing appeared first on MyKitchen.

We bring you our version of a gym rat’s favourite meal: chicken and rice. But instead of just boring old rice, we’ve swapped it out for spinach risotto!

SERVES 4 // COOK TIME 40 mins

INGREDIENTS
4 skinless chicken breast fillets
Salt and black pepper
1 tbsp olive oil, plus extra to drizzle
1L chicken stock or 1 chicken stock cube with 1L water
20g butter
1 onion, peeled and finely chopped
3 cloves garlic, peeled and crushed
2 cups Arborio rice
1 cup dry white wine
250g baby spinach
⅓ cup grated Parmesan
Zest of 1 lemon
2 tbsp finely chopped sage
2 tbsp finely chopped parsley

METHOD
1. Preheat oven to 180°C.
2. Season the chicken breasts and drizzle with oil.
3. Heat a griddle pan over high heat and cook the chicken on each side, until golden griddle lines appear. Then cook in the oven for 10 minutes.
4. Place the chicken stock in a pot over medium heat. Keep hot to use later.
5. Melt the butter and 1 tbsp oil in a heavy-based pan over medium heat and fry the onion for 2 minutes. Add the garlic and fry for 1 minute. Add the rice and toast slightly, until it starts to pop.
6. Add the wine to deglaze the pan and cook for 1 minute until it reduces. Start adding the stock, 2 ladles at a time, continuously stirring so the rice soaks it up. Once all the stock is added, the risotto should be al dente, with a porridge-like consistency.
7. Stir in the spinach, Parmesan, lemon zest and herbs. Serve with the sliced chicken.

If you’re in the mood for a super tasty, but light meal, try out our Asian-style sticky chicken recipe with a side of slaw for a pop of freshness!

The post Spinach risotto with roast chicken appeared first on MyKitchen.