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Biryani recipes

Canned fish (pilchard) biryani

1½ hours

Afternoon tea

Honey-and-strawberry parfait with mint salsa

6–8 minutes

Biryani recipes

Zaynab Paruk’s chicken biryani

1 hour 10 minutes

Chicken recipes

BBQ-pineapple chicken wings and slaw

45 minutes

Salad recipes

Baby marrows with curried coconut sauce

20 minutes

Aliums

Onion and leek chilli bites

20 minutes

Chicken recipes

Mediterranean roast chicken and salad

1hr 15 minutes

Mediterranean roast chicken and salad

By TASTE

Serves 4 - 6

Difficulty Easy

Prep Time 15 minutes

Cooking Time 1hr 15 minutes

Ingredients

whole chicken
olive oil
1 T roast chicken seasoning
1 lemon, halved
1 garlic head, halved
4 sprigs oreganum
4 Woolworths everyday potatoes, quartered
4 salad tomatoes, roughly chopped
½ cucumber, deseeded and roughly chopped
½ onion, thinly sliced

dressing:

¼ cup fresh mint leaves
¼ cup fresh parsley
¼ cup fresh basil
½ cup olive oil
½ lemon, juiced
1 t sugar
sea salt and freshly ground pepper, to taste

Method

1. Pre-heat oven to 220 C.
2. Rub the whole chicken with olive oil and seasoning.
3. Stuff chicken cavity with lemon and tie legs together.
4. Place chicken, breast side up in roasting dish with garlic halves, oreganum and potato wedges around it.
5. Place chicken in the oven, turn heat down to 200 C.
6. Roast for 1- 1hr 15min, basting in between, until cooked and golden.
7. Set aside to rest for 10min before serving.
8. To make the vinaigrette, finely chop all the herbs, mix with olive oil, lemon juice and a pinch of sugar. Season to taste
9. Toss tomatoes, cucumber and onion with dressing and serve with roast chicken.

Cost per Serving: R27.16*

*Prices calculated in December 2022

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Mediterranean roast chicken and salad

Ingredients

Method