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.
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
For the oat crumble
- 1 cup oats
- ¼ cup coconut flakes
- 4 Tbsp almond butter
- 1 tsp vanilla
Amerae Vercueil
‧ Recipe & styling
‧ Recipe & styling
Andreas Eiselen // HMimages.co.za
‧ Photography
‧ Photography
Method
- Coat the chicken with the spice.
- 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.
- 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.
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
Chiara Turilli
‧ Recipe & styling
‧ Recipe & styling
Gareth Van Nelson // HMimages.co.za
‧ Photography
‧ Photography
Method
- 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.
- 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.
- 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.
- Ladle soup into bowls and discard the lemongrass and lime leaves. Top with the tomatoes and serve.
Chefs 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.
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