Main Meals Archives

Beans recipes

Fragrant pork with home-made pickle

6 hours

Lamb recipes

Braised lamb with celery salsa

5 hours

Beans recipes

Black bean and coriander soup with zesty guacamole

30 minutes

Curry recipes

Tomato broth with baby spinach, cannellini beans and olives

1 hour 15 minutes

Carrot recipes

Spicy carrot and pumpkin soup with creamed feta and roast dukkah chickpeas

30 minutes

Honey, soya and mustard chicken with warm samp-and-quinoa salad

Serves 4

Difficulty Easy

Prep Time 30 minutes, plus 15 minutes' marinating time

Cooking Time 1 hour

Ingredients

4 free-range chicken fillets, scored
4 T soya sauce
2 T honey
1 t wholegrain mustard
½ t Dijon mustard
3 garlic cloves, crushed
1 t fresh ginger, finely grated

For the samp-and-quinoa salad:

140 g samp, thoroughly rinsed
170 g red quinoa
Salt, a pinch
1 T oil
1 red onion, chopped
2 garlic cloves, crushed
1 green pepper, diced
6 rainbow carrots, cut into chunks
125 g baby mushrooms, cleaned
125 g edamame beans
6 spring onions, chopped
Soya sauce, to taste
Wild rocket or salad leaves of your choice, for serving
100 g mixed baby tomatoes, halved
Microherbs, to garnish

Method

Place the scored chicken fillets into a deep dish. Mix the soya sauce, honey, mustard, garlic and ginger and pour over the chicken. Marinate in the fridge for at least 15 minutes. Cook the chicken in a large, heavy-based, nonstick pan for 6–7 minutes on each side, or until cooked through. Set aside and cover.
To make the samp-and-wild quinoa salad, place the samp in a medium-sized saucepan and cover with 2 cups salted water. Bring to the boil and simmer for 30 minutes, or until cooked. Rinse and set aside.
Meanwhile, in another saucepan, cover the quinoa with 1 ½ cups salted water. Bring to the boil and simmer for 12–15 minutes, or until all the water is absorbed.
Switch off the stove and leave the lid on to steam the quinoa until cooked. The quinoa should be fluffy but still have a slight bite – take care not to overcook it.
In a large pan, sauté the onion and garlic in the oil for 4 minutes, or until soft. Add the green pepper, carrots, mushrooms and cook for 4 minutes. Add the edamame beans and spring onions and stir well.
Stir in the samp and quinoa. Lightly season with soya sauce and stir.
To serve, toss the rocket and tomatoes into the samp and quinoa to make a warm salad. Serve with the chicken on one big platter or individually. Garnish with microherbs.

Cook’s note: Chicken is a favourite dish of my mom’s. I think the honey, soya and mustard complement its natural flavour beautifully. And samp pairs very well with quinoa, especially when served with the chicken. This salad is great served either warm or cold. It’s also delicious topped with red pickled onions.

Discover more chicken recipes here.

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Roast potato-and-sweetcorn salad with creamy Cajun dressing

Isibindi nomhlehlo (braaied lamb’s liver and fat)

Charcoal pasta with seaweed butter

Butter chicken-style chickpea curry with busted rotis

Toasted penne with pork meatballs

Bean curry

Fragrant pork with home-made pickle

Braised lamb with celery salsa

Black bean and coriander soup with zesty guacamole

Lamb curry

Oxtail with creamy polenta

Tomato broth with baby spinach, cannellini beans and olives

Spicy carrot and pumpkin soup with creamed feta and roast dukkah chickpeas

Honey, soya and mustard chicken with warm samp-and-quinoa salad

Honey, soya and mustard chicken with warm samp-and-quinoa salad

Ingredients

Method