olive oil Archives

Chickpea recipes

Tomato and chickpea pilau

45 minutes

Cooking with

Mushroom steaks

15 minutes

Greek-style shepherds pie

1 hour 15 minutes

Moroccan recipes

Moroccan chermoula

2 minutes

Pili pili from the Congo

20 minute

Brinjal recipes

Harissa paste

10 minutes

Chakalaka recipes

Roasted chakalaka

45 minutes

Beef recipes

Beer-marinated boerewors

25 – 30 minutes

Chicken recipes

Italian-style chicken

20 minutes

Italian-style chicken

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 20 minutes

Ingredients

4 chicken breast portions with skin and bone
Olive oil
Sea salt and freshly ground black pepper
1 handful basil leaves
Farfalloni Pasta, cooked according to package instructions, for serving
Parmesan, for serving

For the sauce, mix:

1/2 cup tomato purée
1/2 cup chicken stock
1 clove garlic, crushed
Sea salt and freshly ground black pepper, to taste

Method

Preheat the oven to 180°C.

Flatten the chicken portions, then coat with olive oil and season.

Place the chicken skin-side down in a cold ovenproof pan and turn the heat to medium-low. Cook until the skin is crisp and golden. Turn and pour over the sauce, adding the basil.

Transfer to the oven and bake for 5 to 10 minutes, or until just cooked but still moist.

Serve with pasta and shaved Parmesan.

Cook's note: Use tomato purée, or even juice, as a speedy alternative to reducing canned tomatoes.

Spinach lasagne

Kung pao chicken

Durban fish curry

Potato, leek and goat’s cheese pizza

Hummus-topped angel fish with cayenne-dusted potato wedges

Baked nutty chicken with roast brussels sprouts

Tomato and chickpea pilau

Mushroom steaks

Greek-style shepherds pie

Moroccan chermoula

Pili pili from the Congo

Harissa paste

Roasted chakalaka

Beer-marinated boerewors

Italian-style chicken

Italian-style chicken

Ingredients

Method