Asian recipes

Pork schnitzel and pineapple slaw burger

15-20 minutes

Salad recipes

Pickled radish, avocado and rocket salad

2 minutes

Asian recipes

Asian duck with bulgur wheat and red quinoa salad

1 hour

Fruity dessert

Strawberries and lactose-free cream

Beetroot recipes

Loadshedding rice with seared trout

35 minutes

Duck recipes

Banana, honey and nut butter breakfast toast

Ceviche recipes

Yellowtail ceviche with tiger’s milk dressing

Chicken recipes

Braised chicken with bacon, leeks and sweet potato

55 minutes

Braised chicken with bacon, leeks and sweet potato

By Phillippa Cheifitz

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 55 minutes

Ingredients

200 g Woolworths dry-cured, wood-smoked streaky bacon
1 kg free-range chicken thigh portions
Sea salt and freshly ground black pepper, to taste
1 leeks bunch, thinly sliced
2 cups good-quality chicken stock
Thyme, a few sprigs
500 g sweet potatoes, peeled and cut into chunks
Watercress, to garnish

Method

Cut each rasher of bacon into 4 pieces. Place in a cold pan, cover, then turn the heat to medium-low. Cook until the fat runs and the bacon crisps. Turn and cook the other side. Remove from the pan and set aside.

Brown the chicken pieces in the bacon fat. Remove from the pan and season to taste. Stir the leeks into the fat in the pan and cook gently until soft.

Return the chicken to the pan, pour in the stock and bring to a simmer. Add the thyme and sweet potato and season. Cover and simmer for 35 minutes, or until all is tender. Remove the chicken and potato from the pan and keep warm.

Reduce the liquid in the pan over a high heat for 1 minute. Check the seasoning. Spoon over the chicken and potatoes. Heat the reserved bacon to recrisp, then scatter over the chicken. Garnish liberally with watercress.

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Braised chicken with bacon, leeks and sweet potato

Braised chicken with bacon, leeks and sweet potato

Ingredients

Method