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Steamed prawn salad with avocado chilli salsa and lemon aioli

5 minutes

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5 minutes

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Panfried hake fillets on a bed of spring greens

25 minutes

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20 minutes

Spiced smoked pork fillet with orange salad

20 minutes

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15 minutes

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10 minutes

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20 minutes

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30 minutes

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Tagliatelle with roasted winter vegetables

20 minutes

Chops recipes

Baked marinated lamb chops

10 minutes (plus 20 minutes if baking potato wedges)

Braised leek and lemon chicken

40 minutes

Braised leek and lemon chicken

By Phillippa Cheifitz

Serves 2 to 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 40 minutes

Ingredients

4 free-range chicken thigh portions
2 T olive oil
sea salt and freshly ground back pepper
1 bunch leeks, washed and thinly sliced
1 clove garlic, crushed
1 cup chicken stock
a few sprigs thyme
basmati or brown rice, cooked according to package instructions, for serving
rocket, for serving
2 lemons, juiced

Method

In a frying pan over a medium heat, brown the chicken portions in 1 T of the warmed oil. Remove and season to taste.

Add the leeks to the pan, with a little more oil if necessary. Cook gently until soft and limp. Stir in the garlic. Return the chicken to the pan, add the lemon juice, stock and thyme and bring to a bubble.

Cover tightly, reduce the heat and simmer gently for half an hour, or until the chicken is very tender. Check seasoning and serve with basmati or brown rice and fresh rocket leaves.

Cook’s notes: Use skinless thigh portions to reduce the kilojoule count, or add sautéed mushrooms for another flavour dimension.

Leftovers?

Cook leftover chicken and sauce with rice and a few currants for a quick pilau. Serve sprinkled with toasted nuts.
Shred leftover chicken, mix with leftover sauce and cooked rice, and use to fill baked butternut or steamed gem squash.
Mix shredded chicken and sauce with cooked orzo pasta and oregano. Bake topped with crumbled feta and moistened with olive oil.
Click here for more ideas for using leftover chicken

Per serving: 1266.5 KJ, 25.3 g protein, 10.7 g fat, 27.7 g carbs

TASTE’s take:

The gentle leek and lemony sauce is lovely with fragrant basmati rice, but, of course, you could use brown. If you want a vegetable, green beans would be good, but, for me, a few tufts of peppery rocket is really all the dish needs.

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Steamed prawn salad with avocado chilli salsa and lemon aioli

Traditional six-egg omelette with crisp bacon and panfried cherry tomatoes

Panfried hake fillets on a bed of spring greens

Spicy chorizo and gnocchi tossed with creamy smashed broad beans

Spiced smoked pork fillet with orange salad

Baked spiced fish with couscous

Asian-style seared beef with sesame-onion noodles

Grilled chicken skewers with hummus-yoghurt sauce

Baked vegetable and cheese tortilla wraps

Tagliatelle with roasted winter vegetables

Baked marinated lamb chops

Braised leek and lemon chicken

Braised leek and lemon chicken

Ingredients

Method