EASY ONE-POT WEEKNIGHT DINNERS

Say goodbye to a sink full of dishes and hello to dinner magic! These easy one-pot weeknight meals are quick to make, big on flavour and guaranteed to make cleanup a breeze.

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ONE-POT MEDITERRANEAN CHICKEN WITH COUSCOUS
Serves 4



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, chopped to serve
Chives, chopped to serve

METHOD
1. Coat the chicken with 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 and add it to the pan with the couscous. Cover the pan with a lid and allow it 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


FRAGRANT ONE-POT COCONUT & TOMATO SOUP
Serves 4

INGREDIENTS
2½ Tbsp coconut oil
1½ cups baby tomatoes
1 onion, finely chopped
1 celery stalk, chopped
2 cloves garlic, minced
3cm piece ginger, peeled and grated
3 lemongrass stalks, bruised
4 Thai lime leaves
2 tsp chilli flakes
1 Tbsp sugar

2 cups vegetable stock
2 x 400ml tins coconut milk
5 basil leaves
Juice of 1 lime

METHOD
1. Heat ½ Tbsp coconut oil in a pot over medium heat. Add the tomatoes and fry until just soft and the skins start to burst. Remove from the pot and set aside.
2. Heat the remaining oil in the same pot over medium-high heat. Add the onions, celery, garlic and ginger, and fry for 3 minutes, until soft. Add the lemongrass, lime leaves, chilli flakes and sugar. Allow to cook for 1–2 minutes.
3. Add the vegetable stock and bring to the boil. Mix in the coconut milk, basil and lime juice, then lower the heat to a gentle simmer. Cook for 15 minutes.
4. Ladle soup into bowls and discard the lemongrass and lime leaves. Top with the tomatoes and serve.

Chef’s Tip: Once you have added the coconut milk, do not bring the soup back up to the boil. Keep it at a very gentle simmer to prevent the soup from splitting.

Recipes & styling: Chiara Turilli
Photography: Gareth Van Nelson/HMimages.co.za