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.
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