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.

Cosy up this winter with these delicious one-pot comfort meals

Shepherd’s pie with a cheesy potato topping
SERVES 6–8  •  TOTAL TIME 1 hr 30 min

FOR THE FILLING

Vegetable oil 2 tbsp

Onion, finely chopped 1

Carrots, finely chopped 3

Celery stalk, finely chopped 2

Garlic cloves, minced 3

Beef mince 500 g

Tomato paste 2 tbsp

Flour 2 tbsp

Worcestershire sauce 2 tbsp

Dried thyme 1 ½ tsp

Beef stock, 1 ½ cups

Red wine ½ cup

Bay leaves 2

FOR THE CHEESY POTATO TOPPING 

Potatoes, washed and peeled 6

Milk ½ cup

Butter 2 tbsp

Cheddar ¼ cup

Fresh thyme leaves, to garnish 1 tbsp 

FOR THE FILLING

1. Add the oil to a pan over medium heat. Once hot, add the onion, carrots and celery. Fry for 5 minutes until the onion is soft.

2. Add the garlic and fry until golden.

Crumble the mince into the pan. Fry for 3 minutes until browned, continuing to break up the mince using a wooden spoon so it doesn’t form lumps.

3. Mix in the tomato paste, flour, Worcestershire sauce and thyme. Season well with salt and pepper.

4. Add stock, wine (or more stock) and bay leaves. Scrape the bottom of the pan to release any stuck bits of flavour.

5. Reduce the heat to medium-low and simmer for 20 minutes, until the mixture is thick and glossy.

FOR THE POTATO TOPPING

1. Cook the potatoes in a pot of boiling water until tender, about 15 minutes.

2. Drain and mash until chunky. Add the milk, butter and cheese and mash until smooth and fluffy. Season to taste, then cover and set aside.

TO ASSEMBLE

1. Preheat the oven to 180ºC.

2. Spoon the mince filling into a 15 x 25 cm casserole dish. Allow to cool for 10 minutes before topping with the mashed potato.

3. Bake for 20 minutes until the potato topping is golden and crispy.

4. Garnish with fresh thyme and serve.

Top tip Freeze any leftovers for up to 1 month. Store in an airtight container. When ready to use, defrost and then reheat in a 180ºC oven for 20 minutes.

One-pot Tuscan chicken
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

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.

Oven-baked meatball sandwiches
SERVES 8  •  TOTAL TIME 1 hr 30 min

FOR THE MEATBALLS

Breadcrumbs ½ cup 

Milk ¼ cup 

Pork mince 250 g

Beef mince 250 g

Egg, lightly beaten 1

Garlic cloves, minced 2

Onion, finely chopped ½ 

Black pepper ½ tsp

Salt ½ tsp

Dried oregano 1 tsp

Dried parsley 1 tsp

Fresh basil 1 tbsp 

Parmesan ¼ cup

Worcestershire sauce 2 tbsp

TO ASSEMBLE

Hot dog or hero rolls 8

Butter, melted 

Mozzarella, grated 2 cups

Tomato pasta sauce 300 g

Fresh basil, chopped, to garnish 

FOR THE MEATBALLS

1. Preheat the oven to 200ºC. Grease a large oven tray.

2. Add all the ingredients to a bowl and mix thoroughly using your hands until evenly combined. Refrigerate for 15 minutes.

3. Shape the mixture into 24 meatballs, using about 2 tablespoons of mixture for each one. Ours weighed 30 g each. 

4. Bake meatballs for 15–20 minutes until cooked through. Remove from
the oven.

TO ASSEMBLE

1. Grease another large oven tray.

2. Make a cut down the top of each roll. Brush the inside of each roll with melted butter and sprinkle with a bit of cheese. Stuff each roll with three meatballs, spoon some tomato sauce over the meatballs and top with a layer of mozzarella.

3. Bake rolls for 10–15 minutes until the rolls are toasted and the cheese has melted.

4. Top with the chopped basil and enjoy!

Top tip Whether you’re watching your favourite sports team or sitting outside admiring the sunset with family, these meatball sandwiches are sure to hit the spot.

Creamy baked chicken pasta
SERVES 4  • TOTAL TIME 20 min 

FOR THE CHICKEN FILLETS

Chicken breast fillets 4

Flour ¼ cup 

Egg 1

Panko breadcrumbs 1 cup

Parmesan, grated ½ cup

Italian herbs 2 tsp

Oil ¼ cup

FOR THE SAUCE

Small onion, finely chopped ½ 

Garlic cloves, minced 2

Butter 2 tbsp

Flour ¼ cup

Milk 2 cups

Chicken stock 1 cup

Cheddar, grated 1 cup

TO SERVE

Penne 500 g

Dried herbs, to sprinkle

 FOR THE CHICKEN FILLETS

1. Preheat the oven to 180ºC. Grease an oven dish.

2. Lay your chicken breast on a chopping board and cover with cling film. Gently bash the chicken breast using a rolling pin until 1 cm thick.

3. Place the flour and egg in two separate bowls, and the breadcrumbs combined with the Parmesan and Italian herbs in a third bowl.

4. Coat both sides of the chicken in the flour, then dip into the egg and finish in the breadcrumb mixture.

5. Heat some oil in a pan until hot. Add the chicken breasts and fry in batches until golden, about 5 min

6. Set the fried chicken on some paper towel to drain.

FOR THE SAUCE

1. Add some oil to a pan over medium heat. Add the onion and fry until translucent, about 3 minutes. Add
the garlic and fry until golden.

2. In a separate pot over medium heat, add the butter and stir until melted. Add the flour and mix well until a roux forms, about a minute.

3. Add the milk and chicken stock to the pot and whisk well to incorporate. Bring the mixture to a low simmer and whisk as it thickens. 

4. Add the onion and garlic mixture to the sauce along with the cheddar and mix quickly to help it melt.

5. Cook for a few minutes until thick. If you like, use a stick blender to blend the sauce until smooth. Season to taste.

TO SERVE

1. Add the pasta to some salted boiling water and cook until tender. Drain.

2. Slice the chicken into strips.

3. Serve the pasta in bowls topped with creamy cheese sauce, chicken and a sprinkle of dried herbs.

Top tip Halving the chicken breasts allows them to be nice and thin for when they are fried. This allows them to be cooked fully in the pan and super crispy without becoming dry from overcooking.

Recipes & Styling: Sjaan van der Ploeg
Photography: Peet Mocke/hmimages.co.za

This tasty and comforting deep dish pizza recipe is inspired by the US. Did you know that this type of pizza is the most popular in Chicago?

The post One-Pot Comfort Meals appeared first on MyKitchen.

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.