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Balsamic onions

2 hours

Braai recipes

Focaccia

25–35 minutes

Italian recipes

Mushroom bruschetta

10 minutes

Dressing recipes

Easy basil oil

Italian recipes

The new bolognese

30 minutes

Italian recipes

Lasagne with Parmesan, mushroom broth and pesto

20 minutes

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Asian recipes

Lattice chicken gyoza (dumplings) with chilli jam

30 minutes

Rice recipes

Persian jewelled rice

50 minutes

Chicken breast

Lemongrass chicken with smashed cucumber salad

15 minutes

Asian recipes

Caramel chicken

15 minutes

Caramel chicken

Serves 4

Difficulty Easy

Prep Time 5 minutes

Cooking Time 15 minutes

Ingredients

2 T sunflower oil
8 free-range skinless chicken thighs
3 star anise
2 red chillies, halved
1 cinnamon stick
2 cloves garlic, crushed
1 t Woolworths crushed fresh turmeric
1 T Woolworths crushed fresh ginger
2 T coconut or Muscovado sugar
1⁄2 cup rice vinegar
1 cup hoisin sauce
1 T fish sauce
100 g peanuts, toasted and roughly chopped
basmati or jasmine rice, steamed, for serving

Method

Heat the oil in a pan, then brown the chicken. Add the spices. Cook for 2 minutes.

Add the sugar and cook over a medium-low heat for 2 minutes.

Stir in the rice vinegar, hoisin sauce and fish sauce. Cook for 4 minutes, or until the chicken is cooked through.

Serve with the peanuts and rice.

Cook's note: The caramel flavour of coconut sugar is perfect for this recipe and it's perfectly balanced by the rice vinegar and fish sauce. I love the combination of sweet, spicy and salty.

Browse more Asian recipes here.

Spinach lasagne

Fish-finger rotis with quick-pickled veggies

Morogo Gorgonzola grilled cheese

Lemon-braised pork neck with gremolata

Chickpea-and-artichoke dip

Balsamic onions

Focaccia

Mushroom bruschetta

Easy basil oil

The new bolognese

Lasagne with Parmesan, mushroom broth and pesto

Lattice chicken gyoza (dumplings) with chilli jam

Persian jewelled rice

Lemongrass chicken with smashed cucumber salad

Caramel chicken

Caramel chicken

Ingredients

Method