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20 minutes

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Chops recipes

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Thai roast chicken and basil fritters with rice noodle salad

10 to 15 minutes

Chicken recipes

Korma-spiced Indian curry with roast chicken and chunky vegetables

20 minutes

Chicken recipes

Conchiglioni with roast chicken and tomato

10 to 15 minutes

Conchiglioni with roast chicken and tomato

By Abigail Donnelly

Serves 6

Difficulty Easy

Prep Time 10 minutes

Cooking Time 10 to 15 minutes

Ingredients

500 g organic slow-dried conchiglioni
1 whole roast chicken
1 x 400 g can organic chopped tomato
1 T organic olive oil
sea salt and freshly ground
black pepper
1 x 125 g jar organic basil
pesto or organic spinach-and-feta pesto
organic pecorino, finely shaved
2 T fresh Italian parsley, roughly chopped

Method

Preheat the oven to 180°C.

Cook the conchiglioni in rapidly boiling water, until al dente.

Tear the chicken into sections and place on a baking tray with the organic chopped tomato.

Bake in the oven until warmed through.

Toss the pasta in the olive oil and season with a crack of black pepper.

Top with the baked tomato and roast chicken.

Serve with a good dollop of pesto, shavings of pecorino and a scattering of fresh Italian parsley. Season to taste.

Per serving: 3756kJ, 63.6g protein, 42.9g fat, 61.7g carbs

Spinach lasagne

Beef rendang potjie

Amasi cheese

Pineapple sorbet with caramelised lemon

Terrine of duck, pear and ginger

Rooibos-marbled eggs

Potato, saffron and trout bake

Grilled steak with Chimichurri

Lamb chops with olive, orange and anchovy sauce

Roasted duck breasts with apple, maple syrup and apple vinaigrette

Seared tuna, ginger and dried mushroom broth in a starch sheet bowl

Spinach and halloumi parcels topped with roasted garlicky chicken

Thai roast chicken and basil fritters with rice noodle salad

Korma-spiced Indian curry with roast chicken and chunky vegetables

Conchiglioni with roast chicken and tomato

Conchiglioni with roast chicken and tomato

Ingredients

Method