2 cosy chicken weeknight dinners
Easy, hearty and oh-so-comforting – these cosy chicken dinners are your weeknight heroes.
Nutty chicken and lemon tagliatelle
- Prep time: 10mins
- Cooking time: 15mins
- Serves 4
Ingredients
- 50g sun-dried tomatoes, roughly chopped
- 4 chicken breasts
- 1 cup chicken stock
- 500g tagliatelle
- 1 clove garlic, minced
- 1 cup full-cream yoghurt
- 1 lemon, zested
- ⅓ cup lemon juice
- 2 sprigs thyme, leaves picked
- Salt and milled pepper
- ⅓ cup flaked almonds, toasted
MD
Marizka du Toit
‧ Recipe & styling
‧ Recipe & styling
JS
Jurie Senekal
‧ Photography
‧ Photography
Method
- Cover the sun-dried tomatoes with boiling water and set aside to rehydrate.
- Place the chicken breasts and stock in a pan over medium heat, cover and poach for 10 minutes or until cooked through.
- Remove the chicken from the stock and shred using two forks, then set aside until needed.
- Cook the pasta according to the package instructions, then drain and set aside.
- 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.
- Stir the pasta through the sauce until heated through. Serve with the toasted almonds and extra thyme sprigs.
Cook’s tip: 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.
Portuguese chicken with rice
- Prep time: 15mins
- Cooking time: 1h5mins
- Makes 12
Ingredients
- 6 skin-on chicken pieces
- 2 Tbsp + 1 tsp Portuguese spice mix
- Salt and milled pepper
- 1 Tbsp oil
- 2 bell peppers, cored and diced
- 1 cup white rice
- 1 tin (410g) tomato & onion mix
- 2 cups water
- ½ cup frozen peas
- Parsley, to garnish
- Lemon juice, optional
JL
SV
Jezza-Rae Larsen, Sjaan van der Ploeg
‧ Recipe & styling
‧ Recipe & styling
CN
Chanelle Naudt
‧ Photography
‧ Photography
Method
- Pat the chicken dry with a paper towel and rub all over with 2 tbsp Portuguese spice, salt and pepper.
- 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.
- 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 starts to pop. Add in 1 tsp Portuguese spice mix and fry for a few seconds until aromatic.
- Add in the tinned tomato & onion mix and water, then stir well to combine. Simmer for 5 minutes, stirring occasionally.
- 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.
- 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.
- Garnish with parsley and a drizzle of lemon juice, if desired.
Latest Jet club magazine
We’ve got the latest trends, exciting prizes and exclusive savings just for you!
Jet Club will not pass your details to anyone else. By clicking the subscribe button you confirm you have read and agree to the Jet Club Terms and conditions and Jet Club Privacy Statement.
Subscribe
*Underwritten by Guardrisk Life Limited, an authorised financial services provider and an insurer licensed to conduct life insurance business in terms of the Insurance Act 18 of 2017. Foschini Retail Group (Pty) Ltd is an authorised financial services provider. Ts, Cs, exclusions, limitations Apply- ask in store or see www.mytfginsure.co.za